Curry Pumpkin Soup
Warm up with a taste of the US Virgin Islands with this flavorful Curry Pumpkin Soup recipe. This creamy and aromatic soup is perfect for a cozy night in or as a starter for a special meal.
Ingredients
- 1 small pumpkin, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the curry powder and cook for 1-2 minutes to toast the spices.
- Add the pumpkin and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the pumpkin is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and season with salt and pepper to taste.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 220
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 12g
- Fiber
- 6g
Supplies
Large pot Immersion blender
Tools
Cutting board Knife Spatula
Serving suggestions
Serve the Curry Pumpkin Soup with a side of crusty bread or a fresh green salad.
Tips & tricks
For an extra kick of flavor, garnish the soup with a dollop of Greek yogurt and a sprinkle of chopped fresh cilantro.
Cost
$10