Creamy Coconut curry pumpkin soup
Delicious creamy coconut pumpkin soup! Wonderful balance of sweetness and spices! It's so warming, comforting!This velvety soup will make you go for seconds!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 4 cup fresh cut pumpkin in cubes
- 5 veggie broth
- 1 tsp. dried oregano
- salt and pepper to taste
- 1 1/2 tbsp. curry powder
- 1/2 cup coconut milk full fat, from can
- 1 tbsp. rice vinegar
- 1 tsp. turmeric powder
- 1 tablespoon mashed garlic
- 1/2 cup chopped yellow onions
- 1 tsp. olive oil
Heat up the oven to medium heat.
Add the oil to warm up in a large pan.
Add the onions in the oil to cook until translucent and has softened.
Add the garlic, let cook until lightly brown.
Add the coconut milk, the broth, the pumpkin.
Let cook until the pumpkin is soft.
Add the curry, the turmeric, vinegar, salt, and pepper.
Reduce the heat to low.
Let simmer for 5 minutes.
Puree with a hand blender until smooth.
Thicken with 1 teaspoon of cornstarch mix in with 2 tablespoons of water. ( optional)