Coconut Curried Pumpkin Soup

DifficultyDifficult
Yield6 servings
Prep15 mins
Cook30 mins

7.0g

Net Carbs

3.7g

Protein

14.8g

Fat

2.5g

Fiber

175

Calories

Coconut Curried Pumpkin Soup
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.

Ingredients:

  • 2 teaspoons Curry Powder
  • 15 ounces Pumpkin (Without Salt, Canned)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 14 1/2 fluid ounces Tap Water
  • 3/4 14 ounces can Coconut Cream
  • 2 tablespoons Unsalted Butter Stick
  • 1 small Onion
  • 1/2 teaspoon Garlic
  • 1 14.5 ounces can Chicken Broth, Bouillon or Consomme

Directions:

  1. Melt butter in a large saucepan over medium heat. Dice the onion and mince the garlic. Cook white onion until softened, 5 minutes. Add garlic, curry powder, salt and pepper and cook 1 minute more. 
  2. Add broth, water and pumpkin; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk.
  3. Purée soup in blender in several batches until smooth. Return to saucepan. Reheat and serve. Complete your meal by adding diced or shredded chicken.

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