Creamy Pumpkin Soup with Coconut & Curry

6
Servings
15m
Prep Time
35-40m
Cook Time
50m
Ready In


"Warming to the soul and tummy"

Original recipe yields 6 servings
OK

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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