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Creamy Pumpkin Soup with Coconut & Curry

Here's how you make Creamy Pumpkin Soup with Coconut & Curry
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  • Servings: 6
  • Prep: 15m
  • Cook: 35-40m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 28 grams coconut oil
  • 1 cup carrots, peeled (chopped)
  • 1 cup onion, chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon gingerroot, chopped (fresh)
  • 1 jalapeño, chopped (medium)
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground nutmeg
  • 3 cups pumpkin, cubed (peeled raw pumpkin, can use other types of equivalent squash, such as butternut, buttercup, etc.)
  • 1 can (14 ounce) coconut milk
  • 2 cups chicken stock
  • 2 tablespoons honey
  • 1 teaspoon salt
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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