Coconut Curry Pumpkin Soup
Author: 
Serves: 4-6 people, depending on bowl size
 
Ingredients
  • 15 oz canned pumpkin or fresh pumpkin puree
  • 1 tsp coconut oil
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • 1 cup coconut milk full fat
  • 1 tsp curry powder
  • ½ tsp ground cardamom
  • ½ tsp cayenne
  • 1 tbsp brown sugar
  • 1 cup vegetaable stock or broth
  • salt and pepper to taste
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.
  7. Optional: Top with a dollop of yogurt and some sliced green onions and toasted pumpkin seeds.
Recipe by at https://erindishes.com/recipe/dishing-up-coconut-curry-pumpkin-soup/