Pumpkin Coconut Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tablespoon Organic Coconut Oil1 cup red onion, chopped1 cup celery, diced1 Tablespoon Curry Powder1 teaspoon salt1 dash black pepper2 Cups Light Coconut Milk1 Cup Organic Vegetable Broth1.5 Cups 100% Pumpkin Puree
Put 1 Tablespoon Coconut Oil in a frying pan on low
Chop red onion and dice celery
Add red onion and celery to frying pan and cook on low heat until the onion begins to clarify then add 1 teaspoon salt, 1 dash black pepper and 1 bay leaf
Put a medium sauce pan on high heat. Add 2 cups light coconut milk, 1 cup organic, low sodium vegetable broth, 1.5 cups 100% pure pumpkin puree, and vegetables from the fry pan. Stir well and allow to come to a boil then reduce heat to low, cover pan and let soup cook for 25 minutes
Serving Size: Makes about four 1 cup servings
Chop red onion and dice celery
Add red onion and celery to frying pan and cook on low heat until the onion begins to clarify then add 1 teaspoon salt, 1 dash black pepper and 1 bay leaf
Put a medium sauce pan on high heat. Add 2 cups light coconut milk, 1 cup organic, low sodium vegetable broth, 1.5 cups 100% pure pumpkin puree, and vegetables from the fry pan. Stir well and allow to come to a boil then reduce heat to low, cover pan and let soup cook for 25 minutes
Serving Size: Makes about four 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 66.5
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 763.3 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 6.0 g
- Protein: 2.6 g
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