Pumpkin Coconut Curry Soup Recipe
Shawna Coronado
Do you know how to make a delicious Pumpkin Coconut Curry Soup? Here is a step by step recipe of making this delicious soup. Pumpkin Coconut Curry Soup is dairy-free, grain-free, and flavor-FULL. A delicious way to warm yourself up on a cold day.
Servings 3
Calories 486 kcal
- 3 cups pumpkin puree (fresh or canned)
- 4 cups chicken or vegetable stock
- 2 Tbsp extra-virgin olive oil
- 1 small onion, finely minced
- 2 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 2 tsp Curry Seasoning Mix
- 1 ½ tsp Pumpkin Pie Seasoning Mix
- 1 Tbsp maple syrup
- 14 oz coconut milk
- Salt and cracked black pepper to taste
- Chives or watercress and a little chili sauce for garnish
Heat oil in stock pot and cook onion on medium-high, cooking until clear
Add garlic, ginger, and both seasoning mixes, stir all together to release aromas
Stir in pumpkin and maple syrup, followed by stock
Bring to a boil
Cover and reduce temperature to low and slow simmer for one hour, then blend with an emulsion blender or put in a blender and blend well
Place back in pot, keeping the temperature on low, add coconut milk,
Season with salt and cracked black pepper
Serve with garnish