Curry Pumpkin Soup
Pumpkin is a great source of vitamin A, which is important 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: 8.
Curry Pumpkin Soup
Ingredients
Instructions
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Heat oil in a large pot. Add chopped onion and minced garlic. Cook until translucent.
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Add curry powder and cook for another minute.
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Add diced pumpkin, vegetable broth, salt, and black pepper. Bring to a boil and then reduce heat to simmer for 20 minutes, or until pumpkin is tender.
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Use an immersion blender to puree the soup until smooth.
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Stir in coconut milk and cook for an additional 5 minutes.
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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.
