Name: Coconut Curry Pumpkin Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Coconut oil - ¼ cup; Chopped onions - 1 cup; Garlic, minced - 1 clove; Vegetable broth - 3 cups; Curry powder - 1 teaspoon; Salt - ½ teaspoon; Ground coriander - ¼ teaspoon; Crushed red pepper flakes - ¼ teaspoon; 100% pure pumpkin - 1 (15 ounce) can; Light coconut milk - 1 cup

Ingredients for - Coconut Curry Pumpkin Soup

1. Coconut oil ¼ cup

2. Chopped onions 1 cup

3. Garlic, minced 1 clove

4. Vegetable broth 3 cups

5. Curry powder 1 teaspoon

6. Salt ½ teaspoon

7. Ground coriander ¼ teaspoon

8. Crushed red pepper flakes ¼ teaspoon

9. 100% pure pumpkin 1 (15 ounce) can

10. Light coconut milk 1 cup

How to cook deliciously - Coconut Curry Pumpkin Soup

1 . Stage

Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper 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 pumpkin and coconut milk, and cook another 5 minutes.

2 . Stage

Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.