DISHORA / RECIPES
Pumpkin
Coconut Soup
When the evening turns cool and dinner needs to feel gentle, a pot of orange soup is hard to beat.
Next: ingredients.
DISHORA / RECIPES
Ingredients • 6 bowls
1 tablespoon olive oil
1 medium yellow onion (diced)
1 tablespoon fresh ginger (finely grated)
3 cloves garlic (minced)
2 teaspoons mild curry powder
2 15-ounce cans plain pumpkin purée (not pie filling)
1 13.5-ounce can unsweetened full-fat coconut milk
3 cups low-sodium vegetable broth
3/4 teaspoon kosher salt (adjust to taste)
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 pinch red pepper flakes (optional)
DISHORA / RECIPES
Equipment
Large heavy pot
Immersion blender or countertop blender
Wooden spoon
DISHORA / RECIPES
First Step
Heat olive oil in a large pot over medium heat. Cook onion for 5 minutes until soft. Add ginger, garlic and curry powder; stir for 1 minute until fragrant.
Visit the recipe for all instructions.