Vegan Pumpkin Curry Soup
Pumpkin is rich in beta-carotene, which is converted into vitamin A in the body and 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: 12.
Vegan Pumpkin Curry Soup
Ingredients
Instructions
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Heat oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.
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Add pumpkin, curry powder, cumin powder, ginger, salt, and black pepper. Stir well to coat the pumpkin.
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Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until the pumpkin is tender.
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Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth.
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Stir in lime juice and adjust seasoning if needed.
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Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
