Curried Pumpkin Soup
A warm and comforting curried pumpkin soup, perfect for fall.
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Main Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups pumpkin puree
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened.
Stir in curry powder and cook for another minute.
Add pumpkin puree and vegetable broth, bring to a boil.
Reduce heat and simmer for 20 minutes.
Stir in coconut milk, season with salt and pepper.
Use an immersion blender to puree the soup until smooth.
Serve hot, garnished with fresh cilantro.
Calories: 200kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Sodium: 600mg | Potassium: 400mg | Fiber: 4g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg