Name: Coconut Curry Pumpkin Soup
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp. extra-virgin olive oil; 1 small onion, finely chopped; 1 clove garlic, minced; 2 tsp. fresh ginger, grated (or 1 tsp. ground ginger); 2 tsp. curry powder; 1 1/2 tsp. cinnamon; 1 tsp. nutmeg; 1/2 tsp. cloves; kosher salt; Freshly ground black pepper; 3 c. pumpkin puree (fresh or canned); 1/4 c. brown sugar, packed; 4 c. vegetable (or chicken) stock; 1 14-oz. can coconut milk; Toasted pumpkin seeds, for garnish; Cilantro leaves, for garnish

Step 1Heat oil in large pot over medium-high heat. Add onion and cook until tender, 4 to 5 minutes. Add garlic and ginger, stirring, until fragrant, 1 minute. Stir in curry, cinnamon, nutmeg, and cloves and season with salt and pepper.

Step 2Stir in pumpkin puree and brown sugar, then whisk in vegetable stock and bring to boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Add coconut milk, cooking over low heat, until warmed through, then season with salt and pepper.

Step 3Serve in bowls and garnish with toasted pumpkin seeds and cilantro.

Coconut Curry Pumpkin Soup

Ingredients

Directions

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