Roasted Pumpkin Coconut Curry Soup

Jolise Lee. Soup. September 04th , 2020.

Make sure you’re purchasing pumpkin puree and not pumpkin pie filling. Red curry is one of my favorite things, especially mixed. Also i decided to make some curry roasted pumpkin seeds as a garnish. Shouldn’t let those tasty seeds go to waste. A velvety pumpkin soup with a slow, mild backdrop of curried spice, and the richness of coconut milk. This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Coconut milk gives this garlicky soup its intensely creamy texture. As curries and stews tend to gain more flavour over time. This is a simple recipe for a vegan coconut pumpkin soup.

It’s a great way to use any leftover pumpkin or pumpkin purée. The creaminess of this coconut curry pumpkin soup will soothe your nerves and satisfy your fall sweet tooth. In fact, coconut directly nourishes, soothes and strengthens the nervous system. In autumn, your nerves are naturally on edge and anxious. Pumpkin’s sedative effect & coconut’s. But this is not your average pumpkin soup. An incredible coconut curry sauce that’s creamy with great depth of flavour yet is simple to make with everyday spices. Here’s a really terrific coconut curry sauce with beautiful depth of flavour yet is made with everyday spices. Meet my favorite pumpkin soup recipe.

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👍 Author: Jolise Lee🍴 Yield: 1🔥 Category: Soups,Stews⏱ Prep Time: 10 Minutes ⏱ Cook Time: 1 Hours ⏱ Total Time:1 Hours 10 Minutes

Roasted Pumpkin Coconut Curry Soup

This Vegan And Gluten Free Soup Is So Warm And Filling. Perfect For Fall!.

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 15 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:

1. Preheat oven to 350°F
2. 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.
3. Allow to cool and then remove skin and lightly mash flesh so that there are no large chunks. Set aside.
4. Heat tablespoon of canola oil in a dutch oven or large soup pot over medium high heat.
5. Add onion, shallot and salt to taste, cook for about 5 minutes, until they are soft and starting to turn translucent.
6. Add the ginger and garlic, cook for about a minute.
7. Add the curry paste and stir everything together, cooking for another minute.
8. Add the coconut milk, broth and tumeric, stirring to combine.
9. Bring to a simmer and then reduce heat to medium low.
10. Add the pumpkin, allow to simmer for about 15 minutes.
11. Using an immersion blender, carefully blend soup until it is a smooth consistency.
12. Add more salt, pepper to taste.
13. Serve with extra coconut milk and roasted pumpkin seeds as a garnish if desired.

It’s super creamy (thanks mostly to the pumpkin, with a little help from coconut milk or cream) yet plenty healthy, too. Coconut milk, cumin, garam masala, curry powder and cilantro balance the sweetness of the roasted red kuri squash, creating this aromatic indian inspired this indian soup pairs perfectly with some roasted chickpeas and a sweet indian mango lassi smoothie, or even as an appetizer for skinny. Thai spicy pumpkin coconut soup. This thai pumpkin soup is creamy and full of flavour, zest and spice. This pumpkin coconut soup is made with coconut milk, which also has health benefits. Roasted pumpkin soup with cinnamon and nutmeg. Roasted pumpkin coconut curry soup. Return to a pot, and reheat briefly over.

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