Name: Pumpkin Curry Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp coconut oil; 1/2 medium yellow onion, finely chopped; 2 tsp garlic, minced; 1/2 tsp salt; 1/2 tsp pepper; 30 oz pumpkin puree; 3 1/2 cups vegetable stock; 3 tsp curry powder; 1 tsp ginger powder; 3/4 cup coconut milk; 1 1/2 tbsp honey; 1 tsp crushed red pepper

Estimate, per serving

Cal: 105
Protein: 1g
Carbs: 12g
Fat: 6g
Sodium: 1,155mg
Fiber: 1g

Ingredients

coconut oil: 1/2 tbsp
yellow onionfinely chopped: 1/4 medium
garlicminced: 1 tsp
salt: 1/4 tsp
pepper: 1/4 tsp
pumpkin puree: 15 oz
vegetable stock: 1 3/4 cups
curry powder: 1 1/2 tsp
ginger powder: 1/2 tsp
coconut milk: 3/8 cup
honey: 3/4 tbsp3/4 tbsp
crushed red pepper: 1/2 tsp

Method

01Heat coconut oil over medium-high heat and cook onions until soft, about 5-7 minutes.6 min
02Add garlic, salt, and pepper. Stir for 2-3 minutes.
03Stir in pumpkin puree and vegetable stock. Cook for 7-10 minutes, stirring occasionally.
04Add curry powder and ginger powder. Cook for 2-3 minutes.
05Whisk in coconut milk, honey, and crushed red pepper. Cook until warm, about 3-5 minutes.
06Serve warm.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free