Pumpkin Curry Soup
Pumpkin curry soup is a popular dish in many Asian countries, especially during autumn when pumpkins are in season.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Pumpkin Curry Soup
Ingredients
Instructions
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Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until onion is translucent.
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Add curry powder and cook for another minute.
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Add pumpkin and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
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Use an immersion blender to puree the soup until smooth.
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Stir in coconut milk, lime juice, salt, and black pepper. Simmer for another 5 minutes.
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Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- 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.
