Description
A creamy and flavorful pumpkin curry soup perfect for a cozy meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/4 tsp red pepper flakes
- 1 (15 ounce) can pumpkin puree
- 4 cups vegetable broth
- 1 (13.5 ounce) can coconut milk
- Salt and pepper to taste
- Optional: cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger and cook for 1 minute more.
- Stir in curry powder, turmeric, and red pepper flakes. Cook for 30 seconds.
- Add pumpkin puree and vegetable broth. Bring to a simmer.
- Stir in coconut milk. Season with salt and pepper.
- Simmer for 15 minutes.
- Blend with an immersion blender until smooth.
- Garnish with cilantro, if desired. Serve hot.
Notes
- Adjust the amount of red pepper flakes to your spice preference.
- You can use chicken broth instead of vegetable broth.
- For a thicker soup, use less broth.
- For a thinner soup, use more broth.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg