Pumpkin Curry Soup
Savor the essence of fall with this easy-to-make Pumpkin Curry Soup. It's rich, cozy, flavorful, and simply delicious!
Servings: 6 servings
Equipment
Ingredients
- 1/4 cup butter
- 1 medium onion chopped
- 2 cloves garlic chopped
- 2 teaspoons curry powder more if desired
- 2 teaspoons kosher salt
- 1/2 teaspoon cinnamon
- 3 cups chicken broth
- 2 cups pumpkin puree I used homemade but you can use a 15 ounce can
- 1 cup lite coconut milk
Instructions
- In a heavy bottom stockpot over medium high heat, melt 1/4 cup butter. Sauté 1 medium onion (chopped) in butter until it starts to brown, then add 2 cloves garlic (chopped) and cook for an additional minute.
- Add 2 teaspoons curry powder, 2 teaspoons kosher salt, and 1/2 teaspoon cinnamon. Stir well and cook for a minute or so.
- Add 3 cups chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer over low heat, covered, for 20 minutes.
- Add 2 cups pumpkin puree and 1 cup lite coconut milk. Stir, and simmer until heated through.
- Run through blender or use an immersion blender to process until smooth.
- Season with additional curry powder, salt and pepper, if desired.
Notes
Leftover soup can be frozen and stored in an air tight container. Simply thaw before reheating.
Nutrition
Calories: 141kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 1306mg | Potassium: 299mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12946IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 2mg
