Simple Way to Pumpkin Soup Book Images

Coconut Curry Pumpkin Soup

This popular book by helen cooper can be used in many different areas of the curriculum.

Recipe Summary Coconut Curry Pumpkin Soup

This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.

Ingredients | Pumpkin Soup Book Images

¼ cup coconut oil

1 cup chopped onions

1 clove garlic, minced

3 cups vegetable broth

1 teaspoon curry powder

½ teaspoon salt

¼ teaspoon ground coriander

¼ 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.

Info | Pumpkin Soup Book Images

prep: 20 mins additional: 30 mins total: 50 mins Servings: 6 Yield: 6 servings

TAG : Coconut Curry Pumpkin Soup

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