Coconut Curry Pumpkin Soup
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.
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
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.