Pumpkin Coconut Curry Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Pumpkin Coconut Curry Soup calories by ingredient
Introduction
I have been craving pumpkin, and saw a recipe for apple curry soup recently, and thought hmmm I don't have any apples but what about pumpkin coconut curry soup? That sounds delicious to me! I also made a coconut macademia nut crunch to sprinkle over the top I have been craving pumpkin, and saw a recipe for apple curry soup recently, and thought hmmm I don't have any apples but what about pumpkin coconut curry soup? That sounds delicious to me! I also made a coconut macademia nut crunch to sprinkle over the topNumber of Servings: 4
Ingredients
-
1 Tablespoon Organic Coconut Oil
1 cup red onion, chopped
1 cup celery, diced
1 Tablespoon Curry Powder
1 teaspoon salt
1 dash black pepper
2 Cups Light Coconut Milk
1 Cup Organic Vegetable Broth
1.5 Cups 100% Pumpkin Puree
Tips
You can find the recipe for the cunchies I put over top of this here: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2238095
I'm considering adding some sort of citric acid to this next time
Directions
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
