Curried Pumpkin Soup
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…
Ingredients
- 111 Onion, medium, diced
- 111 Shallot, diced
- 222 Garlic, cloves, minced
- 30 oz30 oz30 oz Pumpkin Purée, (2 cans)
- 111 Coconut Milk, can
- 1 cup1 cup1 cup Vegetable Broth
- 2 Tbsp2 Tbsp2 Tbsp Curry Powder
- 1 tsp1 tsp1 tsp Salt
- 1 tsp1 tsp1 tsp Black Pepper
- 1 tsp1 tsp1 tsp Sage, dried
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
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Process
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.
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About This Recipe
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Appetizers Dairy Free Egg Free Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Plant Based Shellfish Free Soups Sugar Alcohol Free Sugar Free Vegan VegetarianThis 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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