Coconut Curry Pumpkin Soup
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Ingredients
  • 15 oz. canned pumpkin
  • 1 teaspoon coconut oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 cup coconut milk
  • 1 teaspoon curry powder
  • ½ teaspoon cardamom
  • ½ teaspoon cayenne
  • 1 tablespoon brown sugar
  • 1 cup vegetable stock
  • salt and pepper to taste
  • Optional: Greek yogurt, toasted pumpkin seeds, green onions
Instructions
  1. Heat saucepan and add coconut oil when hot.
  2. Add garlic and ginger and let brown for a minute, be careful not to burn.
  3. Add canned pumpkin, curry powder, cardamom and cayenne. Stir together.
  4. Then add coconut milk and stir to combine. Add vegetable stock.
  5. Heat and simmer for about 20 minutes to let flavors develop. Be careful not to burn.
  6. Season with salt and pepper.
Notes
Optional: Top with a dollop of yogurt and some sliced green onions and toasted pumpkin seeds.
Recipe by Erin Dishes Nutrition: Personalized Nutrition & Meal Plans at https://erindishes.com/?p=625