Pumpkin Curry Soup
If you’re in the market for a fast, vibrant, naturally vegetarian dinner, you can’t beat this Thai-inspired Pumpkin Curry Soup with coconut milk.
Servings: 6 servings
Calories: 217kcal
Cost: $12.96 or $2.16/serving
Equipment
- 1 5 or 6 qt Dutch Oven or large pot
Ingredients
- 4 cups low-sodium vegetable broth
- 29 oz canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup brown sugar
- ¼ cup red curry paste
- 1 tbsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp black pepper
- 14 oz full-fat coconut milk
Instructions
- Add vegetable broth, pumpkin, brown sugar, curry paste, garlic powder, onion powder, salt, ginger, and pepper to a large pot. Heat over medium heat until simmering, stirring occasionally.
- Once simmering, add the coconut milk to the pot. Heat and stir until everything is well combined and smooth.
- Serve!
Nutrition
Serving: 1.5cups | Calories: 217kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Sodium: 785mg | Fiber: 4g
