Curried Pumpkin Soup (Edit recipe)

Having a little taste of the season to welcome guests to your home for Thanksgiving can really excite your guests’ taste buds. This Curried Pumpkin Soup can be served in…

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	77
Fat:	4 g
Carbohydrates:	11 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	367 mg
Fiber:	4 g
Sugars:	4 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 8

Ingredients

1 Onion, medium, diced
1 Shallot, diced
2 Garlic, cloves, minced
30 oz Pumpkin Purée, (2 cans)
1 Coconut Milk, can
1 cup Vegetable Broth
2 Tbsp Curry Powder
1 tsp Salt
1 tsp Black Pepper
1 tsp Sage, dried
2 Tbsp Extra Virgin Olive Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add olive oil to a large pan on medium-high heat.
Once warm, add diced onion and shallot, cooking for 5-7 minutes. Add minced garlic and cook for another 1-2 minutes.
Stir in canned pumpkin, vegetable broth and coconut milk and mix until well combined. Turn heat to medium-low and add in curry powder, salt, pepper and dried sage. Bring to a simmer and cook for 15 to 25 minutes, stirring occasionally.
Serve in small glasses, garnished with sage leaves and pumpkin seeds, as an appetizer or starter for your Thanksgiving meal.