Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup

Prep Time: 20 Minutes


 ¼ cup coconut oil ½ teaspoon salt
 ½ cup chopped yellow onions ¼ teaspoon ground coriander
 1 clove garlic minced ¼ teaspoon crushed red pepper flakes
 3 cups vegetable broth 1  (15 ounce) can 100% pure pumpkin
 1 ½ curry powder 1 cup light coconut
 ½ cup of chopped cauliflower


  1. Heat the coconut oil in a deep pot over medium heat.
  2. Stir in the onions, cauliflower, and garlic; cook until the onions are translucent, about 5 minutes.
  3. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes.
  4. Cook and stir until the mixture comes to a gentle boil.
  5. Cover, and boil 15 to 20 minutes more, stirring occasionally.
  6. Stir in the pumpkin and coconut milk, and cook another 5 minutes.

Is easy to make and can be a terrific starter or a small meal on its own. Enjoy!


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