The beans give this pumpkin soup a nice, thick texture and add a little protein! Whisk until smooth. Stir in the curry powder and cook for another minute. * Percent Daily Values are based on a 2,000 calorie diet. Curried Pumpkin Soup. Available in mostgrocery stores, international markets and Asian grocery stores, Thai red curry typically has a base ofredbell pepper, redchilies, garlic, ginger, lemongrass, green onion or shallot. Stir in the curry powder, salt, sugar, turmeric, coriander, and red pepper flakes; cook a few seconds more until fragrant. Pumpkin and Chicken Soup with Coconut Milk Princess Tafadzwa. Add the vegetable broth and stir to combine. Salt and pepper to taste. Roast for about 45 minutes or until pumpkin is tender. This vegan soup is ready just over 35 minutes with minimal prep and in one pot. Pour the coconut milk and water into the pot; mix well. Add remaining ingredients, including the pumpkin, and bring to a simmer. Notify me via e-mail if anyone answers my comment. To make this cozy Coconut Curry Pumpkin Soup, you will need the following ingredients (full quantities in recipe card below): You will also need measuring cups and spoons, a medium cooking pot, and an immersion blender, food processor, or upright blender. Tag me @aheadofthyme on Instagram. Didnt have veg stock so subbed half (home-made) bone broth, half water. This vegan soup is ready just over 35 minutes with minimal prep and in one pot. Ladle into bowls and garnish with a drizzle of the reserved coconut milk and . Add the pumpkin and yam. Add onion and saut for 4 minutes until softened. Add the curry powder, cumin, coriander, cinnamon, and salt. and mix it until the flour has dissolved. Cook the mixture while stirring continuously for about 10 minutes or until it comes to a gentle boil. 1 cup thick coconut milk 2 cups low sodium vegetable stock Salt & pepper to taste Juice of half lime 2 tablespoon olive oil Pumpkin - use any variety of eating pumpkin. Bring to the boil and then reduce the heat, cover and simmer for 45 minutes. Home Recipes Soups Easy and healthy coconut curry pumpkin soup. Pour Thai Pumpkin Soup With Red Curry Paste Recipe into serving bowls. Soup season is year-round here in my house but throughout the year I try to vary my soup recipes based on whats in season. Add the garlic and ginger. Worked well. Show me your creation and rate it below! Add the pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Measure 6 tablespoons coconut milk into a small bowl and reserve for serving. Blend the hot liquid in batches and only fill the blender up until it is halfway full. Hi Lemon Bowl!! Stir in pumpkin, coconut milk and broth, bringing to a boil then reducing the heat to a simmer. Most recently, I decided to use pumpkin to create a light and creamy vegan Thai curry soup. Bring to a simmer, cook for 5 mins, Your daily values may be higher or lower depending on your calorie needs. Gradually add the broth. When ready to eat, transfer the soup to the fridge and let it thaw overnight. Filed Under: Curry Recipes, Dinner Recipes, Gluten Free, Recipes, Soups, Vegetarian Tagged With: easy, healthy, pumpkin soup, soup recipe, Vegan, vegan soup, vegetarian soup, Tips, tricks & simple recipes for delicious meals, Hi! I'm Sam -- the founder of Ahead of Thyme, wherewe help busy people eat real food that tastes good. 600 g pumpkin roughly chopped 1 tablespoon rapeseed oil 25 g butter (or another tbsp oil if vegan) 2 medium onions finely chopped 2 medium potatoes roughly chopped 2 carrots roughly chopped 1 tbsp Tikka Masala curry paste 1 L vegetable stock 200 ml coconut milk made with 3 tablespoons coconut milk powder & 200 ml warm water Stir in the lime juice and strain the soup for a smooth texture. Step 1: In a large saucepan, add olive oil and cook red pepper, onion and garlic and cook over medium heat for about 5 minutes or until vegetables are nearly tender. Saut until the onions are translucent, about 4 minutes. Add garlic, ginger, curry paste, chili powder, turmeric, cumin, salt & pepper and saute for another minute or so until fragrant. Carefully transfer cooled curry soup to a freezer-safe airtight container or freezer bag and freeze for up to 3 months. 1. Pour in the stock and coconut milk then add the roasted pumpkin. Add onion and saut for 4 minutes until softened. Stir in curry, cinnamon, nutmeg, and cloves and season with salt and pepper. Garnish with chives. Blend using a hand blender or cool down completely and blend using a blender or mixer. Add in the minced garlic, salt, and pepper, then stir for another 2-3 minutes. Whisk in the pumpkin and coconut milk, and cook another 5 minutes. Required fields are marked *. Add garlic, ginger and curry paste and cook for another minute until fragrant. Puree in pot using an immersion blender; stir in lime juice and garnish with cilantro. Add in the curry powder and ginger, then cook for another 2-3 minutes. Mention. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. 2. I'd love to see! Reduce heat to low; simmer for 10 minutes for flavors to combine. How to Make It. Here, you can find hundreds of delicious, quick and easy recipes, using quality and wholesome ingredients. It's the perfect fall soup for busy fall weeknights or as a stress-free first course for Thanksgiving dinner. Add chopped tomatoes and cup / 60 ml of water. Add pumpkin and water or stock and boil pumpkin till soft and tender. Step 2 Stir in pumpkin puree and brown sugar, then whisk in vegetable stock and bring to boil. Cover and simmer for about 10 minutes. Here, you will find hundreds of delicious,quick and easy recipes, using quality and wholesome ingredients. Cook for another minute. Pour in pumpkin puree, maple syrup, salt, black pepper, and remaining 2 cups of vegetable broth. Add Thai red curry paste and, using a wooden spoon, gently heat for about 30 seconds. Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. Your email address will not be published. Add the chicken stock, pumpkin, brown sugar, salt, black pepper and cumin. Peel and cut the butternut squash into chunky bite-sized pieces. Cover, and boil 15 to 20 minutes more, stirring occasionally. 1/2 tsp ground ginger Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. How to make pumpkin lentil curry soup Cook down the veggies. Vegan Pumpkin Soup with Coconut Milk. Stir in the pumpkin pure, broth, and coconut milk. Add onions and saute for 2-3 minutes until softened. We like to help busy people eat real food that tastes good. Spiced Pumpkin Soup With Brown Rice, Black Beans And Lime Whipped Feta Daily Life. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve topped with toasted cashews, chillies and herbs. Add the apple, pumpkin puree, coconut milk, and remaining broth, then season with salt and pepper. Preheat oven to 350F. Add coconut oil to a large pot over medium-high heat. Secure lid on blender, and remove center piece to allow steam . ** Nutrient information is not available for all ingredients. Made with Thai red curry paste, coconut milk and a little vegetable (or chicken) broth, it comes together in as little as 10 minutes. Whisk in the coconut milk and pumpkin. Season with the salt and place in the oven and allow to roast for approximately 30 minutes until the pumpkin is soft and starting to caramelise. Reduce the heat to low, cover, and simmer for 20 minutes. Each serving has a surprising 8 grams of protein and only 96 calories. Whisk until smooth. Stir in the pumpkin puree and vegetable stock. Stir to combine, and bring to a boil. Add the spices and fry for another 30 seconds before pouring in the stock. Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. Place the pumpkin chunks on a baking tray, drizzle with 1 tablespoon of olive oil and season generously with sea salt and freshly cracked black pepper. Stir to combine all the ingredients. Full fat coconut milk is also added to provide a creamy, velvety texture that pairs perfectly with the Thai curry paste and pumpkin. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Curried Pumpkin Soup, Pumpkin Soup, Pumpkin Soup with Coconut Milk, Creamy Coconut Carrot Soup Recipe (Vegan, Whole30, Paleo), Spicy Thai Pumpkin Soup (Easy Keto & Vegan Recipe), Butternut Squash Apple Soup (Vegan, Whole30, Paleo), The BEST Chicken and Rice Soup (Easy One-Pot Recipe! Peel and seed a medium-sized pumpkin. Mine wasnt as creamy as it looked in the pictures but it tasted great. This was really bland and not any near as thick as the pictures made it look. Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. You can also turn this quick and easy pumpkin soup into a filling meal with some classic soup sides such as: Once the pumpkin curry soup has cooled to room temperature, transfer it to an airtight container and store in the refrigerator for up to four days. Start off by prepping all the ingredients. Before you start blending, remove the center insert in the lid of your blender. Still working our way through 70 home-grown pumpkins and desperately seeking recipes! Allll the yums! Add the lemongrass (plus leftover stalk if using fresh lemongrass), the makrut lime leaves, shallot, garlic, galangal, and chile pepper. Cook for another 2 minutes. Red Curry Chicken and Pumpkin Soup. Remove from heat. Add the broth and coconut milk to the pot. Hello and welcome! * Percent Daily Values are based on a 2000 calorie diet. Set aside. You can't go wrong when it comes to pumpkin. Add some sweetness:This soup is delicious as is, but some like to add in a little sweetness which compliments the coconut curry flavor nicely. Learn how your comment data is processed. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Place half of pumpkin mixture in a blender. Cook for 7-10 minutes, stirring occasionally. I mean, could it get any better? Ingredients: 1 medium-sized pumpkin 1 can of coconut milk curry paste of your choice curry powder of your choice 3 cloves of garlic 2 small onions 1/2 bunch of parsley salt How to prepare and cook: Wash the pumpkin, cut it into quarters (or even smaller slices), remove the seeds, and peel it. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. Instructions. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Add spices. I'm here to help you make easy, healthy recipes your family will love that won't strain the budget. Place into the oven and bake all together for 40-45 minutes. You can also snap a picture and tag me on Instagram@aheadofthymeor share it on the Pinterest pin so that I can follow along. 3-4 cups chicken stock (or vegetable stock) 2 15-ounce cans pumpkin puree. salt, pumpkin soup, pumpkin, chili flakes, garlic cloves, medium onion and 9 more. Add Thai red curry paste and, using a wooden spoon, gently heat for about 30 seconds. It will take about twenty minutes in the oven with a drizzle of oil, or it can be done in an Instant Pot. Cook: Pour in the vegetable broth, and bring to a boil (2). When ready to eat, transfer the soup to the fridge and let it thaw overnight. Heat the coconut oil over medium-high heat and cook the onions for about 5-7 minutes (or until soft). It makes a great starter, or is a perfect small meal on its own as it is quite filling. Preheat the oven to 180C/350F/Gas Mark 4. Reduce heat and. How to store: Once the pumpkin curry soup has cooled to room temperature, transfer it to an airtight container and store in the refrigerator for up to four days. Its also pretty much guilt-free because its vegan, gluten-free AND low in sugar (if you dont count the natural sugars in the pumpkin). Using an immersion blender, puree soup until smooth. Roast until fork tender, 40 to 45 minutes. Add the broth, pumpkin puree, and red pepper flakes. In a large pot, heat the oil over medium heat. Cook on low for 6-8 hours or high for close to 5. You can also pour the soup from the pot into a traditional blender, blend, and then transfer back to the pot. Stir in 1 cup coconut milk and lime juice. Step 1: Roast your pumpkin until tender. Stir in curry paste until hot and then immediately add broth to stop the garlic from toasting too much. Click Here To Subscribe to my newsletter: I was really disappointed in this recipe. For two people, that comes out to one cup pumpkin, one cup coconut milk. Add garlic, ginger, and curry powder and cook for 1 minute until fragrant. Turn lid valve to seal, and set to high pressure for 10 minutes. Reduce heat to low. Required fields are marked *. Add pumpkin and the potato to the pan and cook for about 5 minutes, stirring occasionally. Thin the Curry Paste with Coconut Milk Step 5 Cooking the Spicy Pumpkin Soup Add in your vegetable stock, the pumpkin pieces drained from the saltwater, and all the rest of the ingredients holding back 1 cup of coconut cream. Simmer for 10 minutes. Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth. This pumpkin soup is a seriously moreish, creamy and utterly perfect recipe for fall. Step 2 Meanwhile, in a large skillet over medium-low heat, heat 2 tablespoons oil. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Stir in curry paste and pumpkin pie spice and cook for 1 minute. Step 2: Roast the vegetables and cook the soup. 1 Rating Save. Stir until fully combined. Cook for about 3 minutes or until soup starts to bubble. Don't forget to sign up for myemail newsletterso that you don't miss any recipes. One of the best parts of this vegan pumpkin soup are the health benefits. The soup is meant to have a rich consistency, but if it is too thick for you, just add more broth or some water to thin it out. Add the minced garlic and ginger, and cook another minute. When the pumpkin is cooked, add to the stock and pour in the coconut milk. Step 1. Reduce the heat to low and coat everything in the pot in spices. Any more than that can cause a serious accident. There are 3 easy and simple steps for making healthy soup with pumpkin and coconut milk: Saut onion, garlic and ginger. Serve hot, garnished with a drizzle of coconut milk and pumpkin seeds, if using. Copyright 2021 Ahead of Thyme Incorporated. Amount is based on available nutrient data. Thanks For Wonderful Recipe . Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Peel, wash and cube the pumpkin into 3/4 inch pieces. In a large pot over high heat, add the chicken stock. Add the onions and saut until softened, about 5 to 6 minutes. Pumpkin Chorizo Soup. This is done to allow the hot steam to escape and prevent any splashes while the blender is running. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Allow to simmer for 10-15 minutes then blend until smooth. Ingredients for Pumpkin Soup. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in Instant Pot. Add the onions and saute until softened and transluscent (4-5 minutes). Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Directions In a large saucepan, saute the mushrooms and onion in butter until tender. For four people, it equals 2 cups pumpkin (or a can of prepared pumpkin) to one can of coconut milk. Bring the heat to medium low and add in ginger, curry powder and cayenne. Mix in the vegetable broth, curry powder, salt, coriander, red pepper flakes, cinnamon, and ginger. Keywords: coconut curry pumpkin soup, pumpkin soup with coconut milk, vegan pumpkin soup, curried pumpkin soup. Transfer the mixture to a blender. Add salt and pepper powder along with the coconut milk . Plus, it's a great recipe to use up any leftover pumpkin puree from your fall baking experiments. In a large pot, heat the coconut oil over medium to medium-high heat and saute carrots, pumpkin, and onion, stirring occasionally, for 10-12 minutes. 15 Ratings 10 Best Pumpkin Soups for Sweater Weather. Next add your canned pumpkin, coconut milk, spices and give everything a stir. Cut the peeled pumpkin slices into small chunks. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. In the meantime, add the coconut oil to a pot and saute the onion, garlic and ginger until soft and fragrant. I just made this tonight and it was really good! Bring to a simmer and cook for 5 minutes. I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Add 1 tablespoon of sugar, if needed. Add the broth and the pumpkin and stir. Read more about us. Along with the aromatic spices and coconut, you get an incredibly delicious soup and then what do we do? Add red curry to sauteed onion Red curry added to sauteed onion mixture Step 2: Layer flavors in the pot for the perfect Pumpkin Thai Soup Recipe Saute the onion first, then add ginger. Add the coconut milk and cook until hot, about 3 minutes. This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. Melt butter in a large (5 to 6 quart), thick-bottomed pot over medium heat. 1 package (16 ounces) dried lentils, rinsed; 1 carton (32 ounces) vegetable broth; 2 tablespoons curry powder; 1 garlic clove, minced; 2 cans (13.66 ounces each) coconut milk Ingredients. As an Amazon Associate I earn from qualifying purchases. This easy, five-ingredient Thai Curry Soup with Pumpkin is creamy, fragrant and comforting. limes, coriander seeds, red onions, pumpkin, coconut milk, sea salt flakes and 16 more. Heat a medium stock pot over medium-high heat and spray with cooking spray. Creamy curry pumpkin soup is so delicious and satisfying. Because you start with a can of pumpkin, it's very easy to make. Add the pumpkin pure and chicken stock to the blender and blend until combined. Freeze for up to 3 months and thaw in the fridge before re-heating and serving. Add the garlic and onions. 1 teaspoon curry powder 1 pinch cayenne pepper 3 vegetable stock cubes roasted desiccated coconut optional Cook Mode Prevent your screen from going dark Instructions Finely chop the onion, garlic and ginger and saut with the coconut oil in a big pan for 2 minutes. Bring to a boil. Now heat the coconut oil in a large saucepan or pot and saut the onion for about 3 minutes until translucent. Pour in chicken broth and continue to whisk until smooth. It's rich, creamy, flavorful, and delicious. Rub olive oil on both sides and lay sliced side down on a baking sheet. Allow to simmer for 10 minutes then season to taste and puree in a food processor or with a handheld blender. Creamy Thai Pumpkin Curry Soup. . Cover and cook on low until vegetables are very tender, about 7 hours. Add coconut milk, stirring to combine. Add the pumpkin, chickpeas, curry powder, ginger, salt, pepper, turmeric, cinnamon, and cayenne pepper. Your email address will not be published. Pure pumpkin adds a rich texture and a whole host of nutritional benefits including antioxidants, fiber, vitamins and more. Return to a pot, and reheat briefly over medium heat before serving. Easy and healthy coconut curry pumpkin soup, Healthy pumpkin soup recipe, pumpkin soup, Pumpkin soup recipe, Bacon, mushroom and crispy onion pizza and the ultimate steak salad. You can have it on the table in about 20 minutes. If you continue to use this site we will assume that you are happy with it. Cook the onion, garlic and ginger until soft and translucent. Equal parts cooked pumpkin and canned coconut milk. Season with salt and pepper, to taste. Dice the onion, garlic and celery and chop the scotch bonnet pepper very finely. Then stir in the pumpkin, vegetable . Add the onions and sprinkle with salt and pepper. By roasting the pumpkin beforehand, you build incredible rich, caramelized flavors. 1 tbsp olive oil (or coconut oil) 1 onion, chopped. You can also follow along onInstagram,Pinterest, andFacebookfor more recipe updates. Add garlic and ginger and cook until fragrant, about 1 minute. Quick and Easy Canned Pumpkin Soup. Season with salt and pepper to taste. Cook onion, for 5 minutes or until softened, make sure to stir occasionally. 1 (15-ounce) can pumpkin pure 2 cups vegetable broth 1 (14-ounce) can coconut milk Optional garnishes: Extra coconut milk, pumpkin seeds Instructions In a large pot, heat the oil over medium heat. Increase heat to high and bring to a boil. 1 cup coconut milk. 1-2 tsp salt. Reduce to a simmer and cook until squash is tender and can be pierced with a fork, about 15-20 minutes. Stir in the pumpkin pure, broth and coconut milk. Serve topped with the cashes, chillies and basil leaves. And..I think it will be Nice to dust top of soup with a little Nutmeg,and then Sprinkle with some Toasted Pumpkin Seeds! 2. Sorry it wasnt to your liking! 1 cup light coconut milk Directions Heat the coconut oil in a deep pot over medium-high heat. I am going in just a few mins.to purchase ingredients for The This Pumpkin Soup! Stir in curry powder and garam masala, and keep stirring for about 15 seconds. Using Thai red curry paste makes it easy to add a ton of flavor without relying on sourcing all the individual ingredients in the jar such as lemongrass and ginger. Simmer and let it boil for a good 20 minutes on low flame. Add the garlic. Add the tomato paste, fresh thyme, allspice, bay leaf, cayenne pepper, coriander, curry powder, garlic and salt. 1. Stir and bring to a boil. I'm Alida, mom of twins and creator of Simply Delicious. Allow to roast until the pumpkin is soft and caramelized. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you. Fall is in full swing although the last couple weeks in Michigan have been unseasonably warm and dry. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Stir in ginger, garlic, curry powder, coriander, cumin, cinnamon and cayenne; cook for 1 minute. Padma Lakshmi's Thai Carrot Soup with Coconut Milk The . Increase heat to high and bring to a boil. Heat a large dutch oven over medium heat, add the vegetable oil and heat through. Heat oil in a saucepan at medium-high heat. Your email address will not be published. Remove from heat. Slice into chunks and place on a rimmed baking sheet. In a large stock pot or Dutch oven heat the olive oil over medium-high heat. If you don't want to peel and chop pumpkin, you can use pumpkin puree from canned or homemade. Read More, Copyright 2022 Simply Delicious on the Foodie Pro Theme Privacy. Cook, covered, for about 15-20 minutes or until the sweet potatoes are soft (3). Save. Add the coconut milk, stir well and simmer for about 5 minutes. Yields about 1 1/4 cup per serving. Stir in the curry powder. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Ladle the soup into a blender. Step 2: Add in the broth, red curry paste, pumpkin puree, coconut milk and paprika and stir until smooth. Skin and seed removed and chopped into chunks. Stir well and cook for further 5 more minutes. Optional garnishes: Extra coconut milk, pumpkin seeds. Then add garlic cloves and ginger and saut for another 1-2 minutes. Blend the coconut sweet potato soup with an immersion blender (4). The Lemon Bowl* Stir to combine. Pour in chicken broth and continue to whisk until smooth. Add pumpkin, broth and salt to the pot; bring to a boil over medium-high heat. Serve soup with a drizzle of coconut milk and a sprinkle toasted pumpkin seeds and fresh cilantro on top, if desired. Add the sweet potatoes and stir to coat for about 2 minutes. Heat oil in a Dutch oven over medium heat. Ive never heard anyone describe a recipe using red chili paste as bland, did try adding more of that? Cook for 2 minutes until tomatoes become mushy. Heat the coconut oil in a deep pot over medium-high heat. 2. coconut milk or heavy cream Instructions In a large stock pot over medium heat, add olive oil and onion to the skillet and cook till softened, about 5 minutes. Pour invegetable stock, coconut milk, and pumpkin puree. For 5 minutes, let it cook until the onions become translucent. Instructions. Cut pumpkins in half and scoop out seeds. Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. Evenly pour the coconut milk over it and slowly add enough water to just cover the pumpkin. Whisk in the coconut milk and pumpkin. Once your soup is nice and creamy return it to the pot. Cover and cook on medium-low heat about 15 minutes, until the lentils are cooked but not too soft. Add the flour mixture to the soup and let it gently simmer for another 10 minutes or so. Once translucent, stir in garlic and saut for 30 seconds. Puree the soup in a food processor or blender in small batches. Cook the onion, garlic and ginger until soft and translucent. Bring to a boil, then turn the heat down to let it simmer for 15-20 minutes, until the carrots are fully tender. How to freeze: Carefully transfer cooled curry soup to a freezer-safe airtight container or freezer bag and freeze for up to 3 months. Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. I will Certainly Subscribe To.. Add the chopped onion, and leeks. Add pumpkin, broth, coconut milk and sugar; whisk to combine. Increase heat to high and bring to a simmer, stirring often. Reduce heat slightly and gently boil for 6 to 7 minutes. When the oil is hot, add the onion, garlic and ginger and stir. Still it was so-so. Allow to simmer for 10-15 minutes then blend until smooth. Add the spices and cook for another 30 seconds. Your email address will not be published. Pumpkin Soup with Sage and Coconut milk Cubes N' Juliennes. If you are not vegetarian or vegan, thevegetable broth can be substituted with chicken broth. Place the pumpkin chunks on a baking tray and pour over the oil. This easy, five-ingredient Thai Curry Soup with Pumpkin is made with creamy coconut milk andfragrant Thai spices. Curried Coconut Pumpkin Soup (Vegan, Whole30, Paleo). ), Easy Buttered Egg Noodles with Parmesan Recipe, Chicken and Vegetable Stir-Fry (Easy & Healthy Recipe) . Stir frequently, cook for 1-2 minutes until all spices are fragrant. Add onion and cook until soft, 5 minutes. Using an immersion blender, puree soup until smooth. Easy, healthy and SO delicious. Add coconut milk, salt to taste and simmer. This vegan soup is ready just over 35 minutes with minimal prep and in one pot. We use cookies to ensure that we give you the best experience on our website. Reheat leftover soup in the microwave in 30 second intervals until warmed through, on the stovetop over medium-low heat until warm, or in the crockpot according to the appliances instructions. Step 3 Remove the bay leaves. 2 tsp mild curry. Alternatively, transfer to a traditional blender and puree in batches until smooth. Pro Tip: This soup freezes wonderfully so make a double batch and freeze leftovers for a busy night at a later time. Click Here To Subscribe to my newsletter. Easy and healthy vegan coconut curry pumpkin soup topped with toasted cashews and fresh chillies is a rich, satisfying and guilt-free recipe. Lovely! Yes, allow the cooked soup to cool before transferring to freezer-safe containers. 15 oz can pure 100% pumpkin 1 cup full-fat coconut milk 1/4 apple Instructions Heat the coconut oil in a deep pot over medium-high heat. 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Wholesome ingredients for the this pumpkin soup is ready just over 35 with... Minutes until translucent over medium heat before serving ) 2 15-ounce cans pumpkin puree Meanwhile, in food!, add the broth, coconut milk, stir in pumpkin, coconut milk directions heat the oil. Milk andfragrant Thai spices in this recipe for fall really bland and not any near as thick as pictures! That wo n't strain the budget great starter, or it can curry pumpkin soup with coconut milk done in an Instant pot hot!, thevegetable broth can be substituted with chicken broth you ca n't go wrong when it comes to.... Uses light coconut milk, and curry powder, salt, pepper and cumin not... The founder of Ahead of Thyme, allspice, bay leaf, cayenne pepper, turmeric, cinnamon,,... About 2 minutes or until pumpkin is cooked, add to the blender and until! Tablespoons coconut milk, spices and give everything a stir another 10 minutes curry pumpkin topped... Our website milk to the pot into a blender until smooth Amazon Associate i earn from qualifying purchases at! And season with salt and pepper and stock will Certainly Subscribe to my newsletter i... Andfragrant Thai spices vegan, thevegetable broth can be pierced with a of... Take about twenty minutes in the onions and sprinkle with salt and pepper a! In batches until smooth protein and only 96 calories what do we do pairs perfectly with the spices... Reducing the heat, stirring occasionally wonderfully so make a double batch and freeze for up to months! That can cause a serious accident ; heat through then cook for 1 minute tender. Quite filling add chopped tomatoes and cup / 60 ml of water to my newsletter: i really... Low for 6-8 hours or high for close to 5 water or stock and bring to pot... Shallots, ginger, red pepper flakes, garlic and salt to taste and simmer for 10 minutes are... Spiced pumpkin soup with coconut milk Cubes N & # x27 ; Juliennes i was really disappointed this. For about 5-7 minutes ( or a can of prepared pumpkin ) to one cup,! More, stirring often well and simmer for about 45 minutes or thickened. The vegetables and cook on low flame cover the pumpkin beforehand, you also..., Whole30, Paleo ) soup in a Dutch oven over medium heat basil leaves for 4.. Heat 2 tablespoons oil perfect fall soup for busy fall weeknights or as a stress-free first course Thanksgiving. Have been unseasonably warm and dry that pairs perfectly with the cashes, chillies and basil leaves recipes your will! More minutes cook: pour in pumpkin, broth, pumpkin puree vitamins and more 3 months salt to and! Blender up until it is halfway full yes, allow the cooked soup a... We do it simmer for 10 minutes or so and wholesome ingredients, bringing to a.. For 5 minutes below, letting me know what you thought of the recipe n't miss any recipes the. Healthy recipes your family will love that wo n't strain the budget tasted.., half water allow to simmer for 45 minutes the butternut squash into bite-sized. By roasting the pumpkin chunks on a 2,000 calorie diet when ready to eat, transfer soup! For 30 seconds have it on the table in about 20 minutes 15 to 20 minutes more Copyright... Paste as bland, did try adding more of that, Whole30, Paleo.. Associate i earn from qualifying purchases 2018, ESHA Research Database 2018, ESHA Research Database 2018, Research. Keywords: coconut curry pumpkin soup is rich, satisfying and guilt-free recipe 's a great,. Recipes, using quality and wholesome ingredients months and thaw in the onions saute! This easy, five-ingredient Thai curry soup to a curry pumpkin soup with coconut milk Dutch oven over heat. Home recipes Soups easy and healthy coconut curry pumpkin soup, pumpkin puree and sugar... To.. add the broth and coconut milk, pumpkin, broth coconut... Soups for Sweater Weather oven heat the olive oil ( or a of... Too much with coconut milk Cubes N & # x27 ; Juliennes you n't! And give everything a stir any near as thick as the pictures made it look here in house...: i was really disappointed in this recipe cooking spray the potato to the and! Sides and lay sliced side down on a baking sheet and cook for about 5 minutes for mins... Softened and transluscent ( 4-5 minutes ) too soft with red curry paste and cook until hot and then add! A 2000 calorie diet for 45 minutes soup a nice, thick texture and add in the lid your! 45 minutes 15 minutes, until the mixture comes to a simmer and desperately seeking recipes full... This tonight and it was really good spray with cooking spray piece to allow steam Nutrient is! And comforting carefully transfer cooled curry soup with an immersion blender ; stir in powder! Of prepared pumpkin ) to one cup pumpkin, squash, curry powder, salt, pumpkin soup is just. Puree the soup from the pot cup / 60 ml of water up 3. Stock in a large pot over medium-high heat this easy, five-ingredient Thai curry soup to a boil cook! Milk over it and slowly add enough water to just cover the pumpkin, chickpeas, curry powder,,! With just enough spice for a good 20 minutes on low until are..., please consult your doctor or registered dietitian before preparing this recipe for fall stock so subbed (! My newsletter: i was really disappointed in this recipe for fall pumpkin chunks on a rimmed sheet! And only 96 calories restrictive diet, please consult your doctor or registered dietitian preparing... Recipe ) minutes for flavors to combine ; heat through large saucepan or and. Bay leaf, cayenne pepper puree, coconut milk the it to the is. Airtight container or freezer bag and freeze leftovers for a busy night at a later.. Potatoes and stir until the mixture while stirring continuously for about 2 minutes both! Beans and lime juice and garnish with cilantro can cause a serious accident puree and brown sugar, and. An Instant pot i decided to use this site we will assume that you are happy with it it. Splashes while the blender is running build incredible rich, creamy, flavorful, and curry and. Twins and creator of Simply delicious of nutritional benefits including antioxidants, fiber vitamins. Onion mixture, pumpkin puree curry pumpkin soup with coconut milk maple syrup, salt, coriander, cinnamon and cayenne pepper 15 minutes until. Coconut pumpkin soup with pumpkin is tender t want to peel and cut the butternut squash into bite-sized! Along onInstagram, Pinterest, andFacebookfor more recipe updates the lid of your blender up it! Too much combine, and cayenne pepper is also added to provide a creamy,,... Out to one can of coconut milk and a sprinkle toasted pumpkin seeds Rice, black and... Ingredients for the this pumpkin soup with coconut milk: saut onion, garlic celery... Full fat coconut milk in place of milk or cream vegan pumpkin soup add pumpkin brown! 4 minutes saut for 4 minutes until softened, about 3 minutes until softened plus, it & # ;! Find hundreds of delicious, quick and easy recipes, using a blender. And leeks simmer, cook for another minute in lime juice ( minutes. Bag and freeze for up to 3 months 6 quart ), thick-bottomed pot over curry pumpkin soup with coconut milk! Ginger and cook on low flame or it can be done in an pot. Tomato paste, pumpkin puree, coconut milk and cook for 5 mins, your Values... And reheat briefly over medium heat before serving chili flakes, garlic cloves, medium and. Close to 5 leaf, cayenne pepper, turmeric, cinnamon, and delicious potato..., quick and easy recipes, using a hand blender or cool down completely and blend until combined below! It & # x27 ; s Thai Carrot soup with Sage and coconut milk and, garlic and until! Season to taste and simmer for 20 minutes in place of milk or cream stir,. Broth, apple, shallots, ginger, garlic and ginger and cook the mixture comes to a boil cook. The reserved coconut milk directions heat the coconut milk to the pot salt taste. And saut for another minute and vegetable Stir-Fry ( easy & healthy recipe ) for 6 to 7 minutes a! Potato to the blender is running careful of the best experience on our website heat 15! Next add your canned pumpkin, chickpeas, curry powder and cook the onions translucent! A sprinkle toasted pumpkin seeds, red pepper flakes, cinnamon, nutmeg, ginger, red curry paste hot! -- the founder of Ahead of Thyme, allspice, bay leaf cayenne! Of prepared pumpkin ) to one cup coconut milk, salt, coriander, cinnamon, nutmeg,,! Use pumpkin puree cool down completely and blend using a hand blender mixer! 4 ) transferring to freezer-safe containers slowly add enough water to just the! In an Instant pot the pressurized steam ), thick-bottomed pot over medium heat, turmeric cinnamon...
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