Pumpkin Curry Soup

Name: Pumpkin Curry Soup
Total time: 30
Yield: 10
Ingredients: 2 teaspoons coconut oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 3 tablespoons curry powder; 1 tablespoon brown sugar; 1 teaspoon cayenne; ½ teaspoon ground cumin; 1 teaspoon kosher salt; 1 teaspoon black pepper; 14 oz coconut milk; 30 oz pumpkin puree; 3 cups vegetable broth; bread bowl, for serving

Recipe by Merle O'Neal from tasty.co

Lunch 30 Mins.

Ingredients

10 servings

•

2 teaspoons coconut oil
•

1 medium yellow onion, diced
•

3 cloves garlic, minced
•

1 tablespoon fresh ginger, minced
•

3 tablespoons curry powder
•

1 tablespoon brown sugar
•

1 teaspoon cayenne

•

½ teaspoon ground cumin
•

1 teaspoon kosher salt
•

1 teaspoon black pepper
•

14 oz coconut milk
•

30 oz pumpkin puree
•

3 cups vegetable broth
•

bread bowl, for serving

Instructions

In a large pot over medium heat, combine coconut oil, onion, garlic, and ginger. Sauté until the onion is translucent, 5–6 minutes.
Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper. Stir to combine.
Add the coconut milk, pumpkin purée, and vegetable broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 25–30 minutes.
Uncover the soup and blend with an immersion blender until smooth.
Ladle the soup into bread bowls and serve.
Enjoy!