Coconut Curry Pumpkin Soup Recipe
This Curry Pumpkin Soup recipe is made with red curry paste for the perfect amount of heat, creamy coconut & pumpkin puree for a spicy holiday treat!
Servings 8 servings
Heat the olive oil in a dutch oven over medium high heat. Saute the the onions and garlic until soft and lightly browned.
Add all the remaining ingredients and bring to a simmer for 5 minutes.
Serve garnished with pumpkin seeds and a dollop of creme fraiche (optional).
- If you want a creamier soup, place it in the blender and blend it in batches until smooth;
- Heavy cream can be substituted for coconut milk if desired;
- I highly recommend using full fat coconut milk. The light version will result in less creaminess;
- If your soup is too thin, you can thicken it with a cornstarch slurry. Add 1 tablespoon of corn starch to 1 tablespoon of water and mix well. Slowly add to the soup, while stirring constantly, until the desired consistency is reached. Add additional slurry as necessary.
Serving: 1cup | Calories: 118kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 334mg | Potassium: 347mg | Fiber: 4g | Sugar: 11g | Vitamin A: 19679IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 2mg