Coconut Curry Pumpkin Soup

October 29, 2018

This easy and delicious pumpkin soup is dairy free and substitutes coconut butter and milk for cream. The mini pumpkins can be added for a wow presentation. The leaves are baby kale but you can garnish with rosemary or parsley.

 

Ingredients:

1/4 cup coconut oil
1 cup chopped onions
1 clove garlic, minced

3 cups vegetable broth
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1 (15 ounce) can 100% pure pumpkin
1 cup coconut milk

1/2 cup Honey


Directions:

Prep 20 minutes
Ready In 50 minutes
Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

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