Roasted Pumpkin Coconut Curry Soup
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
8 Servings
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Calories
151 kcal
-
Cuisine
American
Roasted Pumpkin Coconut Curry Soup
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This vegan and gluten free soup is so warm and filling. Perfect for fall!
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Ingredients
- 2 small pie pumpkins yields about 4 cups cooked pumpkin
- 1 teaspoon olive oil
- 1 tablespoon canola oil
- 1 onion diced
- 1 shallot diced
- 1-2 tablespoon freshly grated ginger
- 5 cloves garlic minced
- 1/2 tablespoon tumeric
- 1/4 cup red curry paste
- 2 ounce cans light coconut milk can use light or regular. Set a little off to the side if you want to garnish your soup with it
- 4 cups vegetable broth
- salt
- fresh ground pepper
Instructions
- Preheat oven to 350°F
- Cut pumpkins in half and scoop out seeds. Rub olive oil on both sides and lay sliced side down on a baking sheet. Roast for about 45 minutes or until pumpkin is tender.
- Allow to cool and then remove skin and lightly mash flesh so that there are no large chunks. Set aside.
- Heat tablespoon of canola oil in a dutch oven or large soup pot over medium high heat.
- Add onion, shallot and salt to taste, cook for about 5 minutes, until they are soft and starting to turn translucent.
- Add the ginger and garlic, cook for about a minute.
- Add the curry paste and stir everything together, cooking for another minute.
- Add the coconut milk, broth and tumeric, stirring to combine.
- Bring to a simmer and then reduce heat to medium low.
- Add the pumpkin, allow to simmer for about 15 minutes.
- Using an immersion blender, carefully blend soup until it is a smooth consistency.
- Add more salt, pepper to taste.
- Serve with extra coconut milk and roasted pumpkin seeds as a garnish if desired.
Notes
- *If gluten free or vegan, be sure you use curry paste that fits your needs**Light or regular coconut milk will work. I used one can of light and one of regular because I accidentally grabbed regular at the store!***I used Thai Kitchen Brand curry paste for this recipe. If you are using a different brand, you may need to adjust curry paste amount to taste, as some brands are more spicy. I did not find this soup to be spicy with this amount of curry paste.
Nutrition Information
Show Details
Calories
151kcal
(8%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
10g
(15%)
Saturated Fat
8g
(40%)
Sodium
561mg
(23%)
Potassium
246mg
(7%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
6350IU
(127%)
Vitamin C
7.8mg
(9%)
Calcium
29mg
(3%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Sodium | 561mg | 23% |
| Potassium | 246mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 6350IU | 127% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 29mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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