Creamy Pumpkin Soup with Coconut & Curry
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Recipe: #38187
February 16, 2022
Categories: Soups/Stews, Vegetables, Carrot, Pumpkin, North American, One-Pot Meal, Pantry/Shelf, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Gluten-Free, Non-Dairy, Spices more
"Warming to the soul and tummy"
Ingredients
Nutritional
- Serving Size: 1 (281.6 g)
- Calories 271
- Total Fat - 19.5 g
- Saturated Fat - 16.1 g
- Cholesterol - 4 mg
- Sodium - 607.3 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 3.9 g
- Sugars - 13.6 g
- Protein - 6 g
- Calcium - 45.4 mg
- Iron - 2.5 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.1 mg
Step 1
Heat oil in a heavy-bottomed soup pot, then add carrots and onions and cook over medium heat until soft.
Step 2
Add garlic, ginger, jalapeño, curry powder, and nutmeg and continue to cook for 4 to 5 more minutes. Add pumpkin, coconut milk, chicken stock, honey, and salt and bring to a simmer.
Step 3
Cook until pumpkin is soft, then use an immersion blender to puree. Taste and adjust seasonings. Serve topped with toasted pumpkin seeds.
Tips & Variations
No special items needed.
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