Pumpkin and Coconut Cream Soup
Pumpkins are a great source of beta-carotene, which can be converted into vitamin A in the body.
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.
Pumpkin and Coconut Cream Soup
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until onion is translucent.
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Add curry powder, salt, and black pepper. Stir well.
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Add diced pumpkin and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until pumpkin is tender.
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Remove from heat and let it cool slightly. Use a blender to puree the soup until smooth.
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Return the soup to the pot and stir in coconut milk. Heat over low heat until warmed through.
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Serve the soup hot, garnished with chopped cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 18g6%
- Sugars 6g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
