Creamy Coconut Curry Pumpkin Soup Recipe (Vegan)

Name: Creamy Coconut Curry Pumpkin Soup Recipe (Vegan)
Total time: 1 hr
Ingredients: 0.25 cup coconut oil; 1 cup chopped onions; 1 clove garlic, minced; 3 cups vegetable broth; 1 teaspoon curry powder; 0.5 teaspoon salt; 0.25 teaspoon ground coriander; 0.25 teaspoon crushed red pepper flakes; 1 (15 ounce) can 100% pure pumpkin; 1 cup light coconut milk

Our coconut curry pumpkin soup is a flavorful vegan twist on classic pumpkin soup, offering a gentle curry spice. Prepared with coconut oil instead of butter and light coconut milk, it's ideal as a starter or light, satisfying meal.

Total time1 hr
Prep time20 mins
Cook time40 mins
Yield6

Adjust servings

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Servings

Instructions

In a large pot over medium-high heat, melt coconut oil. Add chopped onions and minced garlic; sauté until the onions become translucent, approximately 5 minutes. Stir in vegetable broth, fragrant curry powder, salt, ground coriander, and a pinch of pepper flakes; bring to a gentle boil, about 10 minutes. Cover the pot and let it simmer for 15 to 20 minutes, stirring now and then. Whisk in pumpkin puree and coconut milk until well combined; cook for an additional 5 minutes.
Carefully fill your blender halfway with the hot soup. Secure the lid tightly and hold it down with a potholder. Pulse a few times to start, then blend until smooth. Pour the blended soup into a clean pot. Repeat with the remaining soup. Reheat gently over medium heat just before serving.

Nutrition

Calories: 171 kcal
Fat Content: 14 g
Fiber Content: 3 g
Sugar Content: 5 g
Sodium Content: 601 mg
Protein Content: 2 g
Carbohydrate Content: 12 g
Saturated Fat Content: 11 g
Unsaturated Fat Content: 0 g