Curried Pumpkin Soup with Coconut Milk

This luxurious, subtly-spiced Curried Pumpkin Soup with Coconut Milk instruction can heat you from the within out. It's naturally gluten-free, dairy-free, vegan, and paleo. able to eat simply twenty minutes!

This easy-to-make soup is good for cold weather and evenings once you need one thing straightforward and comforting. It's thick, packed with flavor and comes along in exactly minutes. It's excellent for meal prepping, thus be happy to create a batch previous time to possess accessible for the approaching week.

This Curried Pumpkin Soup with Coconut Milk instruction would be nice for fun and taking on to fall and winter gatherings. Since it's naturally gluten-free, paleo and vegetarian, it's appropriate for several individuals following special diets.

Not solely is that this pumpkin soup instruction fast and straightforward, it's conjointly extraordinarily nourishing. Pumpkin is made in axerophthol, that is vital for keeping your seeing sharp. Pumpkin is additionally an honest supply of fiber, that keeps you feeling full for extended on fewer calories.

Coconut milk offers the soup an upscale and creamy consistency, while not the utilization of cream. barely of flavorer offers it the slightest hint of heat Indian spices while not being excessively spicy.

INGREDIENTS :

• 1 tablespoon coconut oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 (14­-ounce) can coconut milk
• 1 teaspoon minced ginger
• 1 teaspoon curry powder
• 1 (15-ounce) can pumpkin purée
• Optional garnishes: Extra coconut milk, pumpkin seeds

INSTRUCTIONS :

1. In a large pot, heat the oil over medium heat. Add onion and sauté for 4 minutes until softened. Add garlic, ginger and curry powder and cook for 1 - 2 minutes until fragrant.
2. Stir in the pumpkin purée, broth and coconut milk. Increase heat to high and bring to a boil.
3. Reduce heat to low, cover and simmer for about 10 minutes.
4. Remove from heat. Using an immersion blender, puree soup until smooth. Alternatively, transfer to a traditional blender and puree in batches until smooth.
5. Season with salt and pepper to taste. Serve hot, garnished with a drizzle of coconut milk and pumpkin seeds if using.

Source https://www.everydayeasyeats.com/curried-pumpkin-coconut-soup/