Coconut Curry Pumpkin Soup
One of my favorites, you can use either canned pumpkin or make it yourself from a real pumpkin. If you use a real pumpkin, the seeds make a delicious snack which you can find in another one of my recipes.
Equipment
- 1 Large Pot
Ingredients
- ¼ Cup Coconut Oil
- 1 Large Onion Chopped
- 3 Cloves Garlic Cleaned and chopped
- 3 Cups Vegetable Broth
- 1 Tsp Curry Powder
- ¼ Tsp Coriander
- ¼ Tsp Red Pepper Flakes
- 1 15 Oz Can of Pumpkin
- 1 Cup Coconut Milk
Instructions
- Cook onion in coconut oil until soft, add garlic and cook until slightly brown in a skillet
- In a large pot, add broth, curry powder, coriander, red pepper flakes, and salt to taste
- Bring to a boil, cover and simmer for 20 minutes
- Add onion, pumpkin, and coconut milk
- Cook another 5-10 minutes
- Blend/puree with a hand mixer
- Serve warm