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Coconut Curry Pumpkin Soup
(157)
1 hour
This warming vegan pumpkin soup tastes impossibly creamy.
PHARMERGIRL
104 people made this
Ingredients
Serves: 6
- 4 tablespoons coconut oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 750ml vegetable stock
- 425g diced fresh pumpkin
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon crushed dried chilli flakes
- 250ml light coconut milk
Method
Prep:20min ›
Cook:40min ›
Ready in:1hr
- Heat the coconut oil in a deep pot over medium-high heat. Stir in the onion and garlic; cook until the onion is translucent, about 5 minutes. Mix in the vegetable stock, pumpkin, curry powder, salt, coriander and chilli flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover and boil 15 to 20 minutes more, stirring occasionally. Whisk in the coconut milk, and cook another 5 minutes.
- Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth (alternatively, use a hand-held stick blender). Return to a pot, and reheat briefly over medium heat before serving.
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Reviews & ratings
Average global rating:
(157)
Reviews in English (121)
7
Used different ingredients. Butter & olive oil instead of coconut oil - 03 Nov 2008
2
Delicious - my dinner guests loved it. - 03 Nov 2008
1
I used olive oil instead of coconut oil and only used half of the amount recommended here. Tasted lovely - 04 Oct 2014