Ingredients
Soup
- 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
To finish
- 2 tablespoons chopped cilantro
- 1 pinch red pepper flakes optional
Equipment
- Large heavy pot
- Immersion blender or countertop blender
- Wooden spoon
Instructions
Make the soup
- 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.
- Stir in pumpkin purée, coconut milk, broth and salt. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
- Remove from heat. Blend with an immersion blender until completely smooth; if using a countertop blender, work in batches and vent the lid to release steam.
- Stir in lime juice. Taste and adjust salt or lime. Warm gently without a hard boil, ladle into six bowls, and add cilantro and optional pepper flakes.
Nutrition
Calories: 260kcalCarbohydrates: 20gProtein: 4gFat: 21gSaturated Fat: 17gSodium: 500mgFiber: 5gSugar: 7g
Notes
Use plain pumpkin purée, not pumpkin pie filling. Stir separated coconut milk before using. Blend hot soup cautiously, with a vented blender lid if working in batches. Estimated nutrition and cost depend on brands and portion size.
