Coconut Curry Pumpkin Soup

This vegan pumpkin soup is seasoned with curry powder and coriander and uses coconut oil instead of butter and light coconut milk in place of cream.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 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 coconut oil in a deep pot over medium-high heat. Cook and stir onions and garlic in hot oil until onions are translucent, about 5 minutes. Mix in vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until mixture comes to a gentle boil, about 10 minutes. Cover and boil for 15 to 20 more minutes, stirring occasionally. Whisk in pumpkin and coconut milk until incorporated; cook for 5 more minutes.

Step 2

Working in batches, pour soup into a blender, filling only halfway; process until smooth. Return to the pot and reheat briefly over medium heat before serving.