CURRIED PUMPKIN SOUP WITH COCONUT MILK
Thursday, November 21, 2019
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This luxurious, subtly-spiced Curried Pumpkin Soup with Coconut Milk instruction can heat you from the within out. it's naturally gluten-free, dairy-free, vegan, and paleo. able to eat simply twenty minutes!
This easy-to-make soup is right for cold weather and evenings after you wish one thing easy and comforting. it's thick, packed with flavor and comes along in barely minutes! it's good for meal prepping, therefore be happy to form a batch earlier than time to own reachable for the approaching week.
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| CURRIED PUMPKIN SOUP WITH COCONUT MILK |
This Curried Pumpkin Soup with Coconut Milk instruction would be nice for amusive and taking on to fall and winter gatherings. Since it's naturally gluten-free, paleo and vegetarian, it's appropriate for several individuals following special diets.
MAIN INGREDIENTS IN CURRIED PUMPKIN SOUP
Not solely is that this pumpkin soup instruction fast and straightforward, it's conjointly extraordinarily wholesome. Pumpkin is made in fat-soluble vitamin, that is very important for keeping your visual modality sharp. Pumpkin is additionally an honest supply of fiber, that keeps you feeling full for extended on fewer calories.
INGREDIENTS:
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 1 teaspoon curry powder
- 1 (15-ounce) can pumpkin purée
- 2 cups vegetable broth
- 1 (14-ounce) can coconut milk
- Optional garnishes: Extra coconut milk, pumpkin seeds
INSTRUCTIONS:
- In a large pot, heat the oil over medium heat. Add onion and sauté for 4 minutes until softened. Add garlic, ginger and curry powder and cook for 1 - 2 minutes until fragrant.
- Stir in the pumpkin purée, broth and coconut milk. Increase heat to high and bring to a boil.
- Reduce heat to low, cover and simmer for about 10 minutes.
- Remove from heat. Using an immersion blender, puree soup until smooth. Alternatively, transfer to a traditional blender and puree in batches until smooth.
- Season with salt and pepper to taste. Serve hot, garnished with a drizzle of coconut milk and pumpkin seeds if using.
