For me, ending the day slurping on a big bowl of this thick and creamy vegan pumpkin curry soup is simply bliss-hoping you will feel the same after you give this recipe a try.
Ingredients
- 2 tbsp oil I used olive oil
- 2 shallots
- 4 garlic cloves
- 2/3 cup 100% pure pumpkin puree not pie filling
- 2/3 cup coconut milk I used full fat chaokoh coconut milk
- 2/3 cup water
- 4 tsp coriander
- 2 tsp smoked paprika
- 1/2 tsp turmeric
- salt and pepper to taste
- Garnish / toppings: green onions parsley, chili flakes
Instructions
- Peel and dice shallots and garlic cloves.
- Then, place the oil in a large pan and add in the garlic and shallots and saute them for 5 minutes, stirring often.
- Add in the pumpkin puree, water, coconut milk, water, coriander, smoked paprika, and turmeric and simmer for 5 more minutes.
- Turn the stove off, season and while warm add to a blender or use an immersion blender to blend the ingredients to a creamy consistency.
- Season with salt and pepper to taste and garnish with your favorite toppings.
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Nutrition
Serving: 1g | Calories: 244kcal | Carbohydrates: 15g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Sodium: 118mg | Fiber: 5g | Sugar: 4g
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