Coconut Curry Pumpkin Soup

This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Seasoned with curry powder, coriander, red pepper flakes, garlic and onion, it's easy to make and can be a terrific starter or a small meal on its own.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 171 Calories

Ingredients

• 1 clove garlic, minced
• 1 teaspoon curry powder
• 3 cups vegetable broth
• 1 cup chopped onions
• 1 cup light coconut milk
• 1 (15 ounce) can 100% pure pumpkin
• 0.5 teaspoon salt
• 0.25 teaspoon ground coriander
• 0.25 teaspoon crushed red pepper flakes
• 0.25 cup coconut oil

Recipe Instructions

Step 1

Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.

Step 2

Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.