Curried Pumpkin Soup
Pumpkin is a great source of vitamin A, which is beneficial for eye health.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 500 gram Pumpkin
- 1 piece Onion
- 2 clove Garlic
- 2 teaspoon Curry powder
- 1 cup Coconut milk
- 2 cup Vegetable broth
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
- Add curry powder and cook for another minute.
- Add diced pumpkin, vegetable broth, coconut milk, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the pumpkin is tender.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Return the soup to the pot and heat over low heat for a few minutes.
- Serve hot and garnish with a drizzle of coconut milk and a sprinkle of curry powder, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.