Creamy Curry Pumpkin Soup
Author: 
Recipe type: Healthy Soups, Salads and Sandwiches
 
Total Time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
Yield: 4 servings
Ingredients
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 1 shallot, diced
  • 2 medium carrots, diced
  • ¼ cup organic brown sugar
  • 2 teaspoons curry powder
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 15 ounces 100 percent pure pumpkin
  • 3 cups organic vegetable broth
  • 1 cup coconut milk
  • Salt and freshly ground black pepper
Instructions
  1. Heat the canola oil in a large stockpot over medium-high heat. Add the garlic, shallot and carrots, and season with a pinch of salt and pepper. Cook for about 5 minutes, or until the carrots begin to soften but before the shallot and garlic begin to turn brown.
  2. Add the brown sugar, curry powder, cinnamon, ginger, and pumpkin puree. Stir until spices are well combined.
  3. Add the vegetable broth and bring to a simmer. Season to taste with salt and pepper.
  4. Turn off the heat and stir and combine the coconut milk. Serve.
  5. Or (optional) purée the soup to a velvety consistency using an immersion hand blender, food processor, or blender.
Nutrition Information
Serving size: 4 Calories: 285 Fat: 18.2g Saturated fat: 13.3g Trans fat: 0g Carbohydrates: 27.8g Sugar: 16.3g Sodium: 612mg Fiber: 6g Protein: 7g Cholesterol: 0mg
Recipe by Jen Elizabeth's Journals at https://jenelizabethsjournals.com/2013/10/30/creamy-curry-pumpkin-soup/