Curried Pumpkin Soup

Pumpkin is a great source of beta-carotene, which is converted to vitamin A in the body and helps promote healthy vision.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Curried Pumpkin Soup

Cooking Method: Boiling, Simmering Cuisine: American, Indian Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 800

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 1 piece Onion
• 2 clove Garlic
• 1 teaspoon Ginger
• 2 teaspoon Curry powder
• 1 cup Coconut milk
• 2 cup Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Olive oil

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onions, garlic, and ginger. Cook until onions are translucent.
3. Add curry powder and cook for another minute.
4. Add pumpkin, vegetable broth, coconut milk, salt, and black pepper.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until pumpkin is tender.
6. Use an immersion blender to puree the soup until smooth.
7. Serve hot and garnish with a drizzle of coconut milk and a sprinkle of curry powder, if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 25g9%

Sugars 10g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.