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Pumpkin Curry Soup

Pumpkin Curry Soup recipe

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.

Cooking Method ,
Cuisine ,
Courses ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 30 min Rest Time: 5 min Total Time: 50 mins
Servings 4
Calories 1000
Best Season Fall
Ingredients
  • 2 cup Pumpkin
  • 1 can Coconut milk
  • 1 medium Onion
  • 2 clove Garlic cloves
  • 1 teaspoon Ginger
  • 2 teaspoon Curry powder
  • 4 cup Vegetable broth
  • 2 tablespoon Lime juice
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 2 tablespoon Fresh cilantro
Instructions
  1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until onion is translucent.
  2. Add curry powder and cook for another minute.
  3. Add pumpkin and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Use an immersion blender to puree the soup until smooth.
  5. Stir in coconut milk, lime juice, salt, and black pepper. Simmer for another 5 minutes.
  6. 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.

Read it online: https://for-vegan.com/recipe/pumpkin-curry-soup/