Curry Coconut Pumpkin Soup
Nothing screams fall harvest like pumpkin, and this creamy pumpkin soup hits the mark. Not only filling but full of flavour.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
2 Tbsp olive oil
1 Tbsp curry powder
1 small yellow onion, diced
2 cloves of garlic, minced
1 426 ml / 15 oz can of pure pumpkin puree
½ cup coconut milk
2 ½ cups vegetable stock
1 cup roasted pumpkin seeds
salt to taste
Instructions
Step 1. In a saucepan over medium-high heat, add the olive oil, onion, and garlic. Sauté for several minutes or until the onion is translucent. Add the curry powder and stir for about 20 seconds.
Step 2. Add the pumpkin, stock, and coconut milk, and bring to a boil. Reduce the heat to medium-low and simmer with the lid on for about 20 minutes.
Step 3. Season with salt to taste, and if you’d like, puree the soup until smooth, or just serve it as it with a small drizzle of coconut milk on top and a sprinkle of toasted pumpkin seeds.
Find it online: https://www.cmfmag.ca/galley/curry-coconut-pumpkin-soup/