A couple weeks ago I picked up a couple cans of pumpkin puree with no real plan on what to make with it. The only thing I have made before with pumpkin is pumpkin bread. This time I wanted to branch out. I did some recipe research and saw several for soup. I didn’t follow any particular recipe, and just used what I had on hand, but this turned out really great. Super simple, gluten free and even vegan (didn’t plan that). The curry adds a subtle spicy that warms you from the inside out – perfect for chilly winter afternoons.
Coconut Curry Ginger Pumpkin Soup
1 can pure pumpkin
1 cup vegetable broth
1 cup light coconut milk
2 cloves garlic, minced
1/2 onion, chopped
1 Tbsn coconut oil
1 tsp olive oil
2 tsp curry powder
1 inch chunk fresh ginger, grated
Salt and Pepper to taste
Fresh cilantro for garnish
1. Heat pot over medium-high heat. Add olive oil and coconut oil (if you don’t have coconut oil, you can stick to just olive oil). Saute onion and garlic until softened. Grate ginger directly into pot.
2. Add pumpkin puree, broth, coconut milk, curry powder and salt and pepper. Stir to combine. Reduce heat to low.
3. Let soup simmer for 10 minutes.
4. Garnish with cilantro and a drizzle of coconut milk (optional)