Name: Pumpkin Curry Soup
Ingredients: 1 1/2 tsp red curry paste (add more if desired); 1/2 tsp cinnamon; 3/4 tsp ginger (finely minced); 1/2 cup vegetable broth (can substitute chicken broth); 3/4 cup pumpkin (canned, not pumpkin pie filling); 3/4 cup coconut milk; salt and pepper (to taste); yogurt or cilantro (optional garnish)

No ratings yet

Rate this Recipe

Food Category: Soups

Dietary Preference: Dairy Free, Gluten Free, Low Carb, Vegetarian

This is a fun blend of flavors that is sure to please!

Print Recipe Pin Recipe

Add to Meal Plan

Servings Serving

Cal 300 kcal

Protein 3 g

Carbs 7 g

Fat 31 g

Added Sugar 2 g

No. of Servings

Ingredients

▢ 1 ½ tsp red curry paste (add more if desired)
▢ ½ tsp cinnamon
▢ ¾ tsp ginger (finely minced)
▢ ½ cup vegetable broth (can substitute chicken broth)
▢ ¾ cup pumpkin (canned, not pumpkin pie filling)
▢ ¾ cup coconut milk
▢ salt and pepper (to taste)
▢ yogurt or cilantro (optional garnish)

Instructions

Place ginger, cinnamon, and curry into a large pot and stir. Add coconut milk, pumpkin, and broth and blend well.
Cook over med. heat until simmering. Season with salt and pepper.
Spoon into bowls and top with yogurt and cilantro. (great to freeze too).