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Coconut Curry Pumpkin Soup
Coconut Curry Pumpkin Soup
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Prep Time:
20 minutes
Total Time:
50 minutes
Vegan pumpkin soup made with coconut oil, light coconut milk, curry, coriander, red pepper flakes, garlic, and onion. Easy, flavorful, perfect as a starter or light meal.
Ingredients:
  • 0.25 cup coconut oil
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • 3 cups vegetable broth
  • 1 teaspoon curry powder
  • 0.25 teaspoon ground coriander
  • 0.25 teaspoon crushed red pepper flakes
  • 1 (15 ounce) can 100% pure pumpkin
  • 1 cup light coconut milk
Instructions:
  • In a deep pot over medium-high heat, warm the coconut oil. Add onions and garlic, cook until onions are translucent, about 5 minutes. Stir in vegetable broth, curry powder, salt, coriander, and red pepper flakes. Simmer until it gently boils, about 10 minutes. Cover and simmer for an additional 15 to 20 minutes, stirring occasionally. Whisk in pumpkin and coconut milk, cook for another 5 minutes.
  • Transfer the soup into a blender, filling it halfway and working in batches if needed; blend until smooth. Return the blended soup to a pot, briefly reheat over medium heat, and serve.

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