Ingredients
6
6 servings
- •0.25 cup coconut oil
- •1 cup chopped onions
- •1 clove garlic, minced
- •3 cups vegetable broth
- •1 teaspoon curry powder
- •0.5 teaspoon salt
- •0.25 teaspoon ground coriander
- •0.25 teaspoon crushed red pepper flakes
- •1 (15 ounce) can 100% pure pumpkin
- •1 cup light coconut milk
Instructions
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 171
- Carbohydrate: 12g
- Fat: 14g
- Fiber: 3g
- Protein: 2g
- Sugar: 5g
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