Coconut Curry Pumpkin Soup

Name: Coconut Curry Pumpkin Soup Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 1/4 Cup oil (I used EVOO but coconut oil was recommended); 1 Cup chopped onions; 1 minced garlic clove; 3 cups vegetable broth; 1 tsp curry powder; 1/2 tsp salt; 1/4 tsp ground coriander; 1/4 tsp crushed red pepper flakes; 1 15 oz can of 100% pure pumpkin; 1 Cup light coconut milk

(1)

Minutes to Prepare: 20
Minutes to Cook: 40

Number of Servings: 6

Ingredients

1/4 Cup oil (I used EVOO, but coconut oil was recommended)1 Cup chopped onions1 minced garlic clove3 cups vegetable broth1 tsp curry powder1/2 tsp salt1/4 tsp ground coriander1/4 tsp crushed red pepper flakes1 15 oz can of 100% pure pumpkin1 Cup light coconut milk

Directions

heat oil in a deep pot over medium high heat. Stir in onions and garlic, until onions are translucent. Mix in broth, curry powder, salt, coriander, and red pepper flakes. Cook until mixture comes to a slow boil and allow to cook at slow boil for 15 minutes to 20 minutes, stirring occasionally. Whisk in pumpkin and coconut milk, and cook for 5 more minutes. With a slotted spoon, take out some of the soup and the onion/garlic chunks, and puree in a blender. Add back to pot, and reheat. Serve hot, with swirl of cream and basil sprig. (not included in nutritional info).

Number of Servings: 6

Recipe submitted by SparkPeople user WHATAGRL42.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 146.2
Total Fat: 12.1 g
Cholesterol: 0.0 mg
Sodium: 668.7 mg
Total Carbs: 10.1 g
Dietary Fiber: 3.5 g
Protein: 1.6 g

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