Creamy Pumpkin Curry Soup Recipe
Cook Time: 30 Minutes
Phase: Phase 1
1 small Onions
0 1/4 tsp BLACK PEPPER
1 clove GARLIC
0 3/4 cup COCONUT MILK UNSWEETENED
1 tsp SALT
14 1/2 fl oz Tap Water
15 oz Pumpkin (Without Salt, Canned)
2 tablespoon Unsalted Butter Stick
2 tsp CURRY POWDER
1 3/4 cup Soup, chicken broth, canned, less/reduced sodium
- Melt the butter in a large saucepan over medium heat. Dice onion and add to the pan, cooking for 5 minutes, until softened. Add minced garlic, curry powder, salt and pepper and cook 1 minute more.
- Add the broth, water and purée; mix well and bring to a simmer. Reduce heat to low and cook for 20 minutes, stirring occasionally.
- Stir in the coconut milk. Purée the soup with an immersion blender or let it cool some and blend in batches in a regular blender until smooth. If needed, heat through before serving.
- Each serving is about 1 cup.
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.