Squash Soup Recipe ∘ Coconut Curry Pumpkin Soup

This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.

Ingredients

• ¼ cup coconut oil
• 1 cup chopped onions
• 1 clove garlic, minced
• 3 cups vegetable broth
• 1 teaspoon curry powder
• ½ teaspoon salt
• ¼ teaspoon ground coriander
• ¼ teaspoon crushed red pepper flakes
• 1 (15 ounce) can 100% pure pumpkin
• 1 cup light coconut milk

Cooking Directions

1. Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
2. Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

Nutrition Facts

• calories170.7
• carbohydrateContent12 g
• fatContent13.5 g
• fiberContent3.2 g
• proteinContent2 g
• saturatedFatContent10.6 g
• sodiumContent600.6 mg
• sugarContent5.1 g