I love anything pumpkin. Not just during Fall, but all year long. I make a lot of pumpkin foods, but they are usually sweet - cookies, cake, breads. I've always been scared of pumpkin soup though - it always tastes like baby food to me. I decided to try this one since it had curry in it and I love curry. It was a winner!!!
I got this recipe from allrecipes.com (LOVE that site!!)
Coconut-Curry Pumpkin Soup
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
1/4 teaspoon crushed red pepper flakes
1 (15 ounce) can 100% pure pumpkin
1 cup light coconut milk
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
1/4 teaspoon crushed red pepper flakes
1 (15 ounce) can 100% pure pumpkin
1 cup light coconut milk
Directions
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, and red pepper flakes. 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.
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, and red pepper flakes. 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.
*I tweaked this recipe a bit. I used olive oil since I don't have coconut oil and I only used about a tablespoon. I added another 1/2 tsp. of curry powder and omitted the salt. As written, this is a vegan soup. We topped the soup with pine nuts and crumbled blue cheese which really made this outstanding!! Served with whole wheat rosemary rolls, it was a yummy, Fall dinner :)
4 comments:
Yummy recipe! I wonder how many it serves. TFA
Oooo...that looks good even if I don't like curry. :o)
Buy up as much pumpkin as you can - did you see the shortage? They're anticipating it to be OK for Thanksgiving but after that there's no more in the country. Seriously. They say they need to wait until the harvest NEXT LATE SUMMER/FALL to get more to can. No joke. I thought of you...stock up. Quick!!
~ Denise
How funny, I made pumpkin curry soup for Thanksgiving dinner! Mine was good, as I am sure yours was too! Be well- Leslie (kermit919) ;)
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