Coconut Curry Pumpkin Soup
Author: Erin Dishes Nutrition
- 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
- Heat saucepan and add coconut oil when hot.
- Add garlic and ginger and let brown for a minute, be careful not to burn.
- Add canned pumpkin, curry powder, cardamom and cayenne. Stir together.
- Then add coconut milk and stir to combine. Add vegetable stock.
- Heat and simmer for about 20 minutes to let flavors develop. Be careful not to burn.
- Season with salt and pepper.
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
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