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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup

  • Yield: 4 -6 1x

Ingredients

Units Scale
  • 1 tablespoon coconut oil
  • 1 small onion (chopped)
  • 1 leek (white and light green part only, chopped)
  • 1 clove garlic (chopped)
  • 1 apple (peeled, cored and chopped)
  • 1 1/2 teaspoons curry powder
  • 1 quart vegetable broth
  • 1 can pumpkin puree
  • 1 cup coconut milk
  • 1/4 teaspoon fresh grated nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Heat oil in large saucepan over medium-high heat.
  2. Sauté onion, leek and garlic for 5 minutes or until they become translucent.
  3. Add apple and curry powder and cook for another 1 minute.
  4. Add broth and pumpkin puree and bring to a boil, stirring occasionally. Reduce heat to low and cook for 15 to 20 minutes.
  5. Add coconut milk, nutmeg, salt and pepper.
  6. Transfer mixture to a blender and blend until creamy.
  7. Serve warm or reheat to desired temperature.
  • Author: Pralines and Greens