Curried Pumpkin Soup

Curried Coconut & Pumpkin Soup NNC

Recipe Index, Soup, Weeknight Meals | December 22, 2016 | By

All you need is 30 minutes, and creamy coconut milk and spicy curry to turn that last can of pumpkin into the most delicious wintery dinner. 

Is it too late for pumpkin? Hope not cause here’s some major pumpkin comin’ right at ya! I bought a couple of pie pumpkins to paint around Halloween with the intent to roast & use them for some delicious eats. It only took me about 6 weeks to get around to it, but might I say that it was well worth the wait!

I love this recipe because it’s simple enough for a weeknight entree, versatile enough to even top your favorite noodles to make pumpkin spaghetti, and freezeable. It’s the triple threat of soups. It even takes me from fall-winter. Was that a stretch? possibly….

I know, even I typically just think of pumpkin season lasting from October through November, but they along with other winter squashes store well and therefore last a long time. Doesn’t this just say that pumpkin season will last well through the winter? totally!

Curried Coconut & Pumpkin Soup | Do you have coconut milk, curry seasoning, and pumpkin puree at home? You're just 30 minutes away from a delicious & quick winter meal | www.nourishnutritionblog.com
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Curried Pumpkin Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Do you have coconut milk, curry seasoning, and pumpkin puree at home? You're just 30 minutes away from a delicious & quick winter meal that's also packed with nutrition

Course: Main Course, Soup
Cuisine: American
Servings: 4 people
Ingredients
  • 1/2 whole onion, roughly chopped
  • 1 tablespoon canola oil
  • 2 cloves garlic, roughly chopped
  • 1 can pumpkin puree (or ~1 3/4 c homemade)
  • 1/2 can full fat coconut milk
  • 1.5 tablespoons chicken boullion (or vegetable bullion for vegetarian)
  • 1 cup water
  • 1 teaspoon curry power
  • 1/4 teaspoon each salt and pepper or to taste
Instructions
  1. Heat canola oil in medium sized pot over the stove (on medium heat), once heated, add onion and garlic. Sautee until translucent, about 3-5 minutes

  2. Once onion and garlic is sauteed, add remaining ingredients. Simmer until heated through. 

  3. Pour soup into blender. Blend until smooth. Return to pot. (love my Blendtec!)

  4. Serve while hot.

  5. Recommended accompaniments: plain Greek yogurt as a garnish, serve with whole grain bread or crackers. Goes well with a crunchy winter salad.

Recipe Notes

All you need is 30 minutes, and creamy coconut milk and spicy curry to turn that last can of pumpkin into the most delicious wintery dinner. 

 

pin for later…

Curried Coconut & Pumpkin Soup | Do you have coconut milk, curry seasoning, and pumpkin puree at home? You're just 30 minutes away from a delicious & quick winter meal | www.nourishnutritionblog.com

Need more pumpkin inspiration?

Pumpkin Pie Smoothie

High Protein Pumpkin Pie Smoothie 1 | ad | Nourish Nutrition Co | www.nourishnutritionblog.com

 

 

 

 

 

 

Pumpkin Bundt Cake

Pumpkin Bundt Cake | Nourish Nutrition Blog | www.nourishnutritionblog.com Delicious pumpkin cake

Comments

  1. Winter Produce Guide Plant-Based Seasonal Recipes Cooking Tips - […] Curried Pumpkin Soup by Rebecca at Nourish Nutrition Co. […]

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