Saturday, October 26, 2013

Curried Pumpkin Soup

Curried Pumpkin Soup
I'm on a pumpkin binge over here - having it as many ways as I can salty or sweet! 
This soup recipe is one that I will be making again for sure - and it was so easy to make too! Feel free to add some black beans or shredded roasted chicken for some extra lean protein :)

Curried Pumpkin Soup
(recipe adapted from here)

6 tablespoons olive oil
1 onion, chopped
1 tablespoon minced garlic
2 tablespoons curry powder
1 teaspoon cumin
1/2 teaspoon sriracha, or more to taste
2- (15oz) cans pumpkin puree
2 cans light coconut milk
1/4 cup water
2 teaspoons salt, more to taste
roasted pumpkin seeds and toasted coconut for garnish 

1. In a pot over medium heat, saute the chopped onion and garlic until soft. 
2. Stir in curry, cumin and sriracha. Then add in coconut milk and pumpkin and cook until warmed through. 
4. Stir in water and taste and season with salt if needed. Serve with roasted seeds and toasted coconut.

Serves 8

This soup pairs well with these Pumpkin and Sweet Onion Quesadillas
Curried Pumpkin Soup

an autumn playlist for all your pumpkin cooking (from this mixtape):

1 comment:

  1. This sounds delicious! I make a curry carrot soup, so I bet this pumpkin version would be amazing!

    -Becca
    Ladyface Blog

    ReplyDelete

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