This Pumpkin Coconut Curry Soup is super tasty and nourishes my soul. I was inspired to make this dish for my niece who recently became a vegan. My husband couldn’t believe that this was considered a vegan dish and said this was the best soup he has ever tasted. He wouldn’t mind having this on our monthly or even weekly menu. Below are the ingredients.
Pumpkin Coconut Curry Soup
Author: Epicurean Narrative
Prep time:
Cook time:
Total time:
Serves: 6
This tasty Pumpkin Curry Soup is delicious and nourishing for the soul.
Ingredients
- Coconut oil
- 1 shallot, minced
- 3 garlic cloves, minced
- 1 tbsp of minced Ginger
- 1 qt. Of vegetable broth
- 2 cans of pumpkin
- 1 cup of organic coconut milk
- 1 tsp. Of Thai curry paste
- ½ cup of organic peanut butter
- Salt to taste
- Optional: 4 Sugar Pie Pumpkins, seeded (for bowls)
Instructions
- In a skillet saute shallot and garlic with coconut oil.
- In a large pot, add vegetable broth pumpkin, and coconut milk and bring it to a light boil and then simmer.
- Add Thai Curry paste, peanut butter, simmer for 10 minutes
- Add to salt to taste
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