Easy Curry Pumpkin Soup

Silky, Smooth Pumpkin Soup

 

You know fall is in the air when you see the all the food blogs posting all about pumpkin!  I love pumpkin and it certainly shines in this easy to make soup.

This soup comes together in no time flat.   It’s about 15 minutes, start to finish.  Now, that’s something to be excited be about!

This recipe makes the perfect freezable.  Make double or triple of this recipe so you have something quick n easy to grab for those insanely busy nights that we all experience.

Easy Pumpkin Soup

  • 1 small red onion
  • 2-3 tablespoon coconut oil
  • 1.5 cups pumpkin (if using canned, make sure to buy plain pumpkin puree versus pumpkin pie mix)
  • 1 cup vegetable broth
  • 1/2 cup coconut milk
  • 1/8 to 1/4 teaspoon salt
  • 1/4 large lime, juiced
  • 1 teaspoon curry powder
  1.  In a medium sized pot, heat the oil over medium heat.  Sauté the onion until translucent.  Add the curry powder and let it sizzle around for about 30 seconds.
  2. Add in the pumpkin, vegetable broth, coconut milk.  Warm through.
  3. With an immersion blender, blend until smooth.  Alternatively, you can move to a blender and puree.
  4. Put back into the pot if you used a blender.  Add in the salt starting with 1/8 teaspoon.  Adjust to taste.  Squeeze in the lime.
  5. Top the soup with toppers!  Goat cheese, toasted pumpkin seeds, hemp hearts, toasted pecans, cilantro, yogurt.  The toppers make the soup.  Ideally, choose something crunchy and creamy to add so your taste buds jump with joy!   I highly suggest using cilantro.

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