Coconut Curry Pumpkin Soup Recipe

As the seasons change and the weather cools. Enjoy this hearty soup along side fresh greens.

Coconut Curry Pumpkin Soup

Serves 6

1/4 cup coconut oil

1 cup chopped onions

1 clove garlic, minced

3 cups vegetable broth

1 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon ground coriander

1/4 teaspoon crushed red pepper flakes

1 (15 ounce) can 100% pure pumpkin

1 cup light coconut milk

Directions

Heat the coconut oil in a deep pot (I use the instapot on sauté) over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. 

(Instapot to slow cooker for up to an hour.) 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.

(Or use an immersion blender.) 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.