Still it was so-so. Increase heat to high and bring to a boil. Add the lemongrass (plus leftover stalk if using fresh lemongrass), the makrut lime leaves, shallot, garlic, galangal, and chile pepper. Fall is in full swing although the last couple weeks in Michigan have been unseasonably warm and dry. Nutrition Facts Your email address will not be published. You can also snap a picture and tag me on Instagram@aheadofthymeor share it on the Pinterest pin so that I can follow along. I mean, could it get any better? 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. Step 2 Stir in pumpkin puree and brown sugar, then whisk in vegetable stock and bring to boil. Because you start with a can of pumpkin, it's very easy to make. Add Thai red curry paste and, using a wooden spoon, gently heat for about 30 seconds. 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. For four people, it equals 2 cups pumpkin (or a can of prepared pumpkin) to one can of coconut milk. Reduce heat slightly and gently boil for 6 to 7 minutes. 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. If you continue to use this site we will assume that you are happy with it. Add coconut milk, salt to taste and simmer. 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. Ingredients. Whisk in the coconut milk and pumpkin. Reduce the heat to low and coat everything in the pot in spices. Cover and cook on medium-low heat about 15 minutes, until the lentils are cooked but not too soft. 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. Stir in the garlic and curry paste and cook about 1 minute, until the curry paste is fully incorporated. Cook the onion, garlic and ginger until soft and translucent. Still working our way through 70 home-grown pumpkins and desperately seeking recipes! Allow to simmer for 10-15 minutes then blend until smooth. Your email address will not be published. Save. Add onions and saute for 2-3 minutes until softened. Stir in curry, cinnamon, nutmeg, and cloves and season with salt and pepper. Didnt have veg stock so subbed half (home-made) bone broth, half water. Stir in the curry powder, vegetable broth, ground coriander, salt, and red pepper flakes. Remove from heat. Curried Pumpkin Soup. Ladle the soup into a blender. Optional garnishes: Extra coconut milk, pumpkin seeds. Add the coconut milk and cook until hot, about 3 minutes. When ready to eat, transfer the soup to the fridge and let it thaw overnight. Add remaining ingredients, including the pumpkin, and bring to a simmer. Read more about us. 1 cup light coconut milk Directions Heat the coconut oil in a deep pot over medium-high heat. We add even more. Mine wasnt as creamy as it looked in the pictures but it tasted great. One of the best parts of this vegan pumpkin soup are the health benefits. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Start by adding olive oil in a large pot and place over medium high heat. 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. Heat the olive oil in a large, heavy-bottomed pot over a medium heat. Once translucent, stir in garlic and saut for 30 seconds. I tried to keep the focus on the coconut and pumpkin flavors and not on the spices, but adding more could be what it needed for your tastes! Ive never heard anyone describe a recipe using red chili paste as bland, did try adding more of that? Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Dice the onion, garlic and celery and chop the scotch bonnet pepper very finely. As an Amazon Associate I earn from qualifying purchases. Stir to combine. 1 tbsp olive oil (or coconut oil) 1 onion, chopped. Ingredients for Pumpkin Soup. Full fat coconut milk is also added to provide a creamy, velvety texture that pairs perfectly with the Thai curry paste and pumpkin. Roast for about 45 minutes or until pumpkin is tender. I'm here to help you make easy, healthy recipes your family will love that won't strain the budget. Increase heat to high and bring to a simmer, stirring often. Add the garlic and ginger. 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. Each serving has a surprising 8 grams of protein and only 96 calories. Slice into chunks and place on a rimmed baking sheet. Stir to combine all the ingredients. Whisk until smooth. Add garlic, ginger, curry paste, chili powder, turmeric, cumin, salt & pepper and saute for another minute or so until fragrant. 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. Directions In a large saucepan, saute the mushrooms and onion in butter until tender. 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 occasionally. You can have it on the table in about 20 minutes. Puree in pot using an immersion blender; stir in lime juice and garnish with cilantro. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes. Cook for another minute. Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring. Return to a pot, and reheat briefly over medium heat before serving. Bring to a boil, then reduce heat (to about medium-low heat) to a simmer and cook for 8 to 10 minutes. 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. Season with salt and pepper, to taste. Stir until fully combined. Add pumpkin, coconut milk, maple, lime juice and salt and whisk until smooth. Transfer the mixture to a blender. Add the onions and saute until softened and transluscent (4-5 minutes). It is mild and not too spicy so feel free to add chilis or cayenne to heat up the final dish. Over medium heat, place a deep pot and pour in the coconut oil. Step 1. Add the onions and sprinkle with salt and pepper. Yes, allow the cooked soup to cool before transferring to freezer-safe containers. Yields about 1 1/4 cup per serving. A rich, comforting, and healthy vegan soup made with coconut milk, pumpkin, and the perfect blend of spices. It will take about twenty minutes in the oven with a drizzle of oil, or it can be done in an Instant Pot. Add pumpkin and water or stock and boil pumpkin till soft and tender. Did you make this recipe? Pour in cup vegetable broth to deglaze the pot, scraping up any browned bits. Hello and welcome! Add the garlic. Roast until fork tender, 40 to 45 minutes. If you don't want to peel and chop pumpkin, you can use pumpkin puree from canned or homemade. 2. Secure lid on blender, and remove center piece to allow steam . Add the spices and fry for another 30 seconds before pouring in the stock. 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. Along with the aromatic spices and coconut, you get an incredibly delicious soup and then what do we do? There are 3 easy and simple steps for making healthy soup with pumpkin and coconut milk: Saut onion, garlic and ginger. Peel and cut the butternut squash into chunky bite-sized pieces. Preheat the oven to 180C/350F/Gas Mark 4. Add the sweet potatoes and stir to coat for about 2 minutes. This was really bland and not any near as thick as the pictures made it look. I will Certainly Subscribe To.. 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). Whisk until smooth. Stir in the curry powder. Add the apple, pumpkin puree, coconut milk, and remaining broth, then season with salt and pepper. Toasted cashew nuts, fresh chillies and baby basil leaves top this soup and takes it to another level. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 25 minutes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, we're Sam and Dan! Stir in pumpkin, coconut milk and broth, bringing to a boil then reducing the heat to a simmer. Peel and seed a medium-sized pumpkin. Add salt and pepper powder along with the coconut milk . By roasting the pumpkin beforehand, you build incredible rich, caramelized flavors. Copyright 2021 Ahead of Thyme Incorporated. Add pumpkin, broth and salt to the pot; bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for about 10 minutes. Start off by prepping all the ingredients. Add the coconut milk, stir well and simmer for about 5 minutes. Add onion and saut for 4 minutes until softened. Pour in chicken broth and continue to whisk until smooth. Comforting and filling vegan curried pumpkin soup made with coconut milk and cannellini beans. Add the pumpkin and yam. Before you start blending, remove the center insert in the lid of your blender. Your email address will not be published. Stir frequently, cook for 1-2 minutes until all spices are fragrant. . Melt butter in a large (5 to 6 quart), thick-bottomed pot over medium heat. I just made this tonight and it was really good! Pour in the stock and coconut milk then add the roasted pumpkin. 2 tablespoons curry powder teaspoon ground ginger or 1 teaspoon grated fresh ginger 15 oz canned coconut milk full-fat, unsweetened, stirred until smooth INSTRUCTIONS In a large stockpot, whisk together the chicken broth, pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger. Allow to cool and then remove skin and lightly mash flesh so that there are no large chunks. Add the flour mixture to the soup and let it gently simmer for another 10 minutes or so. Whisk in the coconut milk and pumpkin. In a large pot over high heat, add the chicken stock. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cook, covered, for about 15-20 minutes or until the sweet potatoes are soft (3). Add the curry powder, salt and pepper and cook, stirring,. Stir in 1 cup coconut milk and lime juice. 2-3 tablespoons coconut oil 1 large onion, coarsely chopped 4 garlic cloves (I add them whole, the blender will do the work later) 3 lime leaves (or a bit of lemongrass, or omit) 2 tablespoons red curry paste 1-2 teaspoons grated ginger 3 cups roasted pumpkin or butternut squash, skin and seeds removed* Add coconut oil to a large pot over medium-high heat. Add garlic, ginger, and curry powder and cook for 1 minute until fragrant. Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months. Mention. Pure pumpkin adds a rich texture and a whole host of nutritional benefits including antioxidants, fiber, vitamins and more. Your daily values may be higher or lower depending on your calorie needs. You can't go wrong when it comes to pumpkin. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. Reduce to a simmer and cook until squash is tender and can be pierced with a fork, about 15-20 minutes. When the oil is hot, add the onion, garlic and ginger and stir. Heat on high until it comes to a light boil then reduce to low. Add pumpkin, broth, coconut milk and sugar; whisk to combine. Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth. Step 2. Add stock, bay leaves, and pumpkin pure: 3-4 cups chicken stock (or vegetable stock) 2 15-ounce cans pumpkin puree. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Add the butter to a medium saut pan set over medium-low heat. Blend the hot liquid in batches and only fill the blender up until it is halfway full. STEP1: First, muddle the cumin seeds using a muddler (or wooden meat pounder/thick wooden spoon makes for a totally acceptable substitute) for a few minutes.Set aside. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Step 2 Meanwhile, in a large skillet over medium-low heat, heat 2 tablespoons oil. Home Recipes Soups Easy and healthy coconut curry pumpkin soup. Ladle into bowls and garnish with a drizzle of the reserved coconut milk and . Heat a large dutch oven over medium heat, add the vegetable oil and heat through. Most recently, I decided to use pumpkin to create a light and creamy vegan Thai curry soup. It's rich, creamy, flavorful, and delicious. Carefully transfer cooled curry soup to a freezer-safe airtight container or freezer bag and freeze for up to 3 months. Add coconut oil to a large pot over medium-high heat. Add pumpkin and the potato to the pan and cook for about 5 minutes, stirring occasionally. Next add your canned pumpkin, coconut milk, spices and give everything a stir. We use cookies to ensure that we give you the best experience on our website. Add the garlic, ginger, curry powder, cumin, and turmeric and cook 2 minutes, stirring frequently, until very aromatic. Drizzle with oil then season with salt and place in the oven. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cook onion, for 5 minutes or until softened, make sure to stir occasionally. Next, add pumpkin, potato and carrot cubes with curry and paprika powder and saut for about 3 minutes. Vegan Pumpkin Soup with Coconut Milk. Then stir in the pumpkin, vegetable . Show me your creation and rate it below! Add the pumpkin pure and chicken stock to the blender and blend until combined. 1 Rating Save. This easy, five-ingredient Thai Curry Soup with Pumpkin is made with creamy coconut milk andfragrant Thai spices. ), Easy Buttered Egg Noodles with Parmesan Recipe, Chicken and Vegetable Stir-Fry (Easy & Healthy Recipe) . Add in the minced garlic, salt, and pepper, then stir for another 2-3 minutes. Pour in chicken broth and continue to whisk until smooth. ingredients: water, pumpkin puree, coconut milk (coconut extract, water), sweet potatoes, onions, carrots, celery, apples, curry powder (turmeric, coriander, cumin, garlic, ginger, cinnamon, allspice, nutmeg, red chile pepper), cornstarch*, sea salt, brown cane sugar, vegetable broth (natural flavor, water, salt, olive oil expeller pressed palm 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. Step 3 Remove the bay leaves. Bring the heat to medium low and add in ginger, curry powder and cayenne. Add the chicken stock, pumpkin, brown sugar, salt, black pepper and cumin. Add the pumpkin, chickpeas, curry powder, ginger, salt, pepper, turmeric, cinnamon, and cayenne pepper. Curried Coconut Pumpkin Soup (Vegan, Whole30, Paleo). Gradually add the broth. 1-2 tsp salt. Tag me @aheadofthyme on Instagram. Stir in the pumpkin puree and vegetable stock. How to make potato, pumpkin and spinach in creamy coconut curry sauce . This vegan soup is ready just over 35 minutes with minimal prep and in one pot. Add Thai red curry paste and, using a wooden spoon, gently heat for about 30 seconds. This vegan soup is ready just over 35 minutes with minimal prep and in one pot. (-) Information is not currently available for this nutrient. Step 2: Add in the broth, red curry paste, pumpkin puree, coconut milk and paprika and stir until smooth. and mix it until the flour has dissolved. Stir in curry paste and pumpkin pie spice and cook for 1 minute. This easy, five-ingredient Thai Curry Soup with Pumpkin is creamy, fragrant and comforting. Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Heat the coconut oil over medium-high heat and cook the onions for about 5-7 minutes (or until soft). in less time and without posting endless content until you burn out. ** Nutrient information is not available for all ingredients. Pour Thai Pumpkin Soup With Red Curry Paste Recipe into serving bowls. Pour in pumpkin puree, maple syrup, salt, black pepper, and remaining 2 cups of vegetable broth. Stir in the broth, coconut milk, pumpkin, tomato paste, and lentils. 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! Cook the onion, garlic and ginger until soft and translucent. Heat the coconut oil in a deep pot over medium-high heat. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Puree the soup in a food processor or blender in small batches. 1/2 tsp ground ginger limes, coriander seeds, red onions, pumpkin, coconut milk, sea salt flakes and 16 more. Cook on low for 6-8 hours or high for close to 5. Reduce the heat to low, cover, and simmer for 20 minutes. When the pumpkin is cooked, add to the stock and pour in the coconut milk. Ingredients 2 tablespoons olive oil 1 small onion, diced 2 cloves of garlic, minced 1 teaspoon ginger, minced 1 tablespoon mild curry powder teaspoon garam masala spice blend 3 cups vegetable stock Peel, wash and cube the pumpkin into 3/4 inch pieces. Bring to a simmer and cook for 5 minutes. Slow Cooker Version. How to Make Curry Pumpkin Soup with Canned Pumpkin. and still cook, stirring for 1 minute or until fragrant. 6 Ratings Save. 1 cup coconut milk. Required fields are marked *. 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. salt, thyme, celery, fresh ginger, olive oil, parsley, chicken stock and 7 more. Reduce the heat and allow to simmer for 10 minutes. I'm Sam -- the founder of Ahead of Thyme, wherewe help busy people eat real food that tastes good. Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. I wish I had cut the chicken stock in half for sure I added garlic, ginger, and a bunch of spices just to try and give it some flavor. I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. Your email address will not be published. Made with Thai red curry paste, coconut milk and a little vegetable (or chicken) broth, it comes together in as little as 10 minutes. In a large stock pot or Dutch oven heat the olive oil over medium-high heat. Pumpkin and Chicken Soup with Coconut Milk Princess Tafadzwa. Pro Tip: This soup freezes wonderfully so make a double batch and freeze leftovers for a busy night at a later time. Bring to the boil and then reduce the heat, cover and simmer for 45 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Padma Lakshmi's Thai Carrot Soup with Coconut Milk The . Here, you can find hundreds of delicious, quick and easy recipes, using quality and wholesome ingredients. Don't forget to sign up for myemail newsletterso that you don't miss any recipes. This is done to allow the hot steam to escape and prevent any splashes while the blender is running. In the meantime, add the coconut oil to a pot and saute the onion, garlic and ginger until soft and fragrant. Now heat the coconut oil in a large saucepan or pot and saut the onion for about 3 minutes until translucent. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Allow to simmer for 10 minutes then season to taste and puree in a food processor or with a handheld blender. 2. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you. Serve soup with a drizzle of coconut milk and a sprinkle toasted pumpkin seeds and fresh cilantro on top, if desired. Add garlic and ginger and cook until fragrant, about 1 minute. It makes a great starter, or is a perfect small meal on its own as it is quite filling. Click Here To Subscribe to my newsletter: I was really disappointed in this recipe. Any more than that can cause a serious accident. 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. Rub olive oil on both sides and lay sliced side down on a baking sheet. Cook for another 2 minutes. When fall hits, I love using ingredients like apples, pumpkins, sweet potatoes, parsnips, and other root vegetables. Cover with lid, and turn to manual. This vegan soup is ready just over 35 minutes with minimal prep and in one pot. Cover and cook on low until vegetables are very tender, about 7 hours. 1. Mix in the vegetable broth, curry powder, salt, coriander, red pepper flakes, cinnamon, and ginger. 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. Add the curry powder, cumin, coriander, cinnamon, and salt. If you are not vegetarian or vegan, thevegetable broth can be substituted with chicken broth. The Lemon Bowl* Cook: Pour in the vegetable broth, and bring to a boil (2). This pumpkin soup is a seriously moreish, creamy and utterly perfect recipe for fall. Read More, Copyright 2022 Simply Delicious on the Foodie Pro Theme Privacy. How to make pumpkin lentil curry soup Cook down the veggies. How to freeze: Carefully transfer cooled curry soup to a freezer-safe airtight container or freezer bag and freeze for up to 3 months. 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. 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. How to reheat: 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. Prep: 5 mins Cook: 20 mins Total: 30 mins Servings: 4 -6 servings, about 8 cups Ingredients 2 teaspoons coconut oil or extra-virgin olive oil 1 1/2 cups chopped sweet yellow onion about 1 medium Quick and Easy Canned Pumpkin Soup. Add the vegetable broth and stir to combine. Using an immersion blender, puree soup until smooth. Stir and bring to a boil. If you want to bulk up this soup, you could add cooked noodles which will turn it more into a Laksa type thing but I would honestly just serve it with some Naan bread and perhaps a few crispy poppadoms for texture. Once boiling, turn the heat down a bit and simmer the soup for 5 minutes. Sorry it wasnt to your liking! 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. Once oil is hot, add in onion, carrot and garlic. 101 Ratings Save. STEP2: In a medium or large skillet heat up 1 tablespoon coconut oil and add diced potatoes, fry them for about 5-7 minutes on medium heat. For 5 minutes, let it cook until the onions become translucent. Add garlic, ginger, and curry powder and cook for 1 minute until fragrant. Step 2: Roast the vegetables and cook the soup. Stir in the curry powder, salt, sugar, turmeric, coriander, and red pepper flakes; cook a few seconds more until fragrant. Add the flour and about 1/2 cup of soup into a small bowl/mug/etc. Pour the coconut milk and water into the pot; mix well. Add garlic, ginger and curry paste and cook for another minute until fragrant. Evenly pour the coconut milk over it and slowly add enough water to just cover the pumpkin. Pumpkin Chorizo Soup. 2. Print Recipe Pin Recipe Prep Time 15 minutes Cook Time 4 hours Total Time 4 hours 15 minutes Servings 6 Ingredients 1 teaspoon olive oil 1 large yellow onion, chopped Stir in curry paste until hot and then immediately add broth to stop the garlic from toasting too much. Easy, healthy and SO delicious. 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. Once your soup is nice and creamy return it to the pot. Click Here To Subscribe to my newsletter. 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! So stay a while, browse around, and make something tasty for dinner tonight. For two people, that comes out to one cup pumpkin, one cup coconut milk. How to Make It. Heat oil in a saucepan at medium-high heat. Instructions. Instructions. Remove from heat. Allow to simmer for 10-15 minutes then blend until smooth. Place into the oven and bake all together for 40-45 minutes. Saut until the onions are translucent, about 4 minutes. 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 Required fields are marked *. Pumpkin Soup with Sage and Coconut milk Cubes N' Juliennes. Add the minced garlic and ginger, and cook another minute. Your email address will not be published. * Percent Daily Values are based on a 2000 calorie diet. 2 teaspoon curry powder use hot or mild, your preference 1 teaspoon garam masala 1 can pumpkin puree not pie filling 4 cups vegetable stock salt and pepper 1/2 cup coconut milk be sure to shake the can well pepitas toasted, for garnish Instructions Heat the oil in a 4 or 5 quart Dutch oven or stock pot until shimmering. Heat coconut oil in a large pot over med-high heat. Place the pumpkin chunks on a baking tray and pour over the oil. In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. And..I think it will be Nice to dust top of soup with a little Nutmeg,and then Sprinkle with some Toasted Pumpkin Seeds! Add the pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Spiced Pumpkin Soup With Brown Rice, Black Beans And Lime Whipped Feta Daily Life. Add the onions and saut until softened, about 5 to 6 minutes. Add in the curry powder and ginger, then cook for another 2-3 minutes. Alternatively, transfer to a traditional blender and puree in batches until smooth. Disclosure and Privacy Policy. Place half of pumpkin mixture in a blender. Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Easy and healthy vegan coconut curry pumpkin soup topped with toasted cashews and fresh chillies is a rich, satisfying and guilt-free recipe. Stir in the pumpkin pure, broth, and coconut milk. 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 Add the tomato paste, fresh thyme, allspice, bay leaf, cayenne pepper, coriander, curry powder, garlic and salt. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in Instant Pot. Heat oil in a Dutch oven over medium heat. Add onion and saut for 4 minutes until softened. Author: bbcgoodfood.com Published Date: 09/17/2022 Review: 4.06 (565 vote) Summary: Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Equal parts cooked pumpkin and canned coconut milk. 1. Add coconut milk and pumpkin. Serve topped with toasted cashews, chillies and herbs. Allll the yums! Then, place your hand over top the lid with a dish towel and keep most of the hole covered. 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. Season with salt and pepper to taste. Preheat oven to 350F. Loaded with warm spices, your kitchen will smell absolutely amazing as this pumpkin soup is simmering on the stove. Reduce heat to low; simmer for 10 minutes for flavors to combine. Stir in the pumpkin pure, broth and coconut milk. Keywords: coconut curry pumpkin soup, pumpkin soup with coconut milk, vegan pumpkin soup, curried pumpkin soup. This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. Stir in curry powder and garam masala, and keep stirring for about 15 seconds. salt, pumpkin soup, pumpkin, chili flakes, garlic cloves, medium onion and 9 more. Cook for about 3 minutes or until soup starts to bubble. Skin and seed removed and chopped into chunks. You can also pour the soup from the pot into a traditional blender, blend, and then transfer back to the pot. Melt the butter in a large saucepan over medium heat. Season with salt and pepper to taste before serving. The beans give this pumpkin soup a nice, thick texture and add a little protein! Coconut Curry Pumpkin Soup is one of my favorite soups of the season. Salt and pepper to taste. Measure 6 tablespoons coconut milk into a small bowl and reserve for serving. Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. Serve hot garnished with cilantro and scallions. 15 Ratings 10 Best Pumpkin Soups for Sweater Weather. Stir in the lime juice and strain the soup for a smooth texture. Add chopped tomatoes and cup / 60 ml of water. Stir in the curry powder and cook for another minute. Pour in the stock and coconut milk then add the roasted pumpkin. Add the garlic and onions. Add the pumpkin, curry spices, salt and pepper into the slow cooker and stir several times for spices to coat. Serve hot, garnished with a drizzle of coconut milk and pumpkin seeds, if using. * Percent Daily Values are based on a 2,000 calorie diet. Step 1: Roast your pumpkin until tender. Lovely! Heat on high until it comes to a light boil then reduce to low. Add the spices and cook for another 30 seconds. Add the spices and cook for another 30 seconds. Here, you will find hundreds of delicious,quick and easy recipes, using quality and wholesome ingredients. Cut the peeled pumpkin slices into small chunks. 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. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add the broth, pumpkin puree, and red pepper flakes. Adjust seasoning if necessary and add a squeeze of fresh lime juice. Heat a medium stock pot over medium-high heat and spray with cooking spray. Stir in the coconut milk and maple syrup. Use an immersion blender to blend the soup super smooth all in one-pot! Bring to a boil; cook and stir for 2 minutes or until thickened. Creamy Thai Pumpkin Curry Soup. Reduce heat and. Serve topped with the cashes, chillies and basil leaves. Simmer for 10 minutes. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. I'd love to see! Plus, it's a great recipe to use up any leftover pumpkin puree from your fall baking experiments. Add the broth and coconut milk to the pot. Amount is based on available nutrient data. Serve topped with toasted cashews, chillies and herbs. Allow to roast until the pumpkin is soft and caramelized. Saute until onions are translucent, about 3-5 minutes. Creamy curry pumpkin soup is so delicious and satisfying. Saute until softened; 5 to 7 minutes then stir in garlic and ginger. Blend the coconut sweet potato soup with an immersion blender (4). Add the chopped onion, and leeks. Blend using a hand blender or cool down completely and blend using a blender or mixer. Add black pepper powder. I'm Alida, mom of twins and creator of Simply Delicious. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. It's the perfect fall soup for busy fall weeknights or as a stress-free first course for Thanksgiving dinner. Cut pumpkins in half and scoop out seeds. Cook for 2 minutes until tomatoes become mushy. 3. Worked well. Bring to a boil, then turn the heat down to let it simmer for 15-20 minutes, until the carrots are fully tender. Freeze for up to 3 months and thaw in the fridge before re-heating and serving. Add coconut milk, stirring to combine. 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 1 tablespoon of sugar, if needed. Turn lid valve to seal, and set to high pressure for 10 minutes. 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 also follow along onInstagram,Pinterest, andFacebookfor more recipe updates. Stir well and cook for further 5 more minutes. Add spices. In a large pot, heat the oil over medium heat. 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. Save. Stir in the flour and curry powder until blended. Saute 60 seconds. Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. I am going in just a few mins.to purchase ingredients for The This Pumpkin Soup! Pour invegetable stock, coconut milk, and pumpkin puree. Then add garlic cloves and ginger and saut for another 1-2 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Reduce heat to low. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Simmer and let it boil for a good 20 minutes on low flame. When ready to eat, transfer the soup to the fridge and let it thaw overnight. Stir in ginger, garlic, curry powder, coriander, cumin, cinnamon and cayenne; cook for 1 minute. Here are some reasons why you should be eating more pumpkin: Any good soup is made even better when its served with hearty bread, crunchy croutons, or robust crackers as vehicles to get soup from bowl to mouth. Thanks For Wonderful Recipe . Whisk in the pumpkin and coconut milk, and cook another 5 minutes. Stir to combine. Cook for 7-10 minutes, stirring occasionally. 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. Add onion and cook until soft, 5 minutes. Using an immersion blender, puree soup until smooth. Using an immersion blender, puree soup until smooth. Hi Lemon Bowl!! Easy Crispy Coconut Shrimp with Bang Bang Sauce. Stir to combine, and bring to a boil. 2 tsp mild curry. Notify me via e-mail if anyone answers my comment. Set aside. Heat a medium stock pot over medium-high heat and spray with cooking spray. Bring to a boil. Bring to a simmer, cook for 5 mins, Increase heat to high and bring to a boil. Garnish with chives. Learn how your comment data is processed. Add garlic, carrots, ginger . Cover and simmer for about 10 minutes. Add the broth and the pumpkin and stir. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. Red Curry Chicken and Pumpkin Soup. Cook the mixture while stirring continuously for about 10 minutes or until it comes to a gentle boil. We like to help busy people eat real food that tastes good. 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Of water to my newsletter: i was really bland and not too soft about 15-20 minutes favorite! Also follow along onInstagram, Pinterest, andFacebookfor more recipe updates or pot and for! & healthy recipe ) curried pumpkin soup with coconut milk and on our website to! Bowl, a healthy food blog roasted pumpkin this recipe for fall process until.. Freezer-Safe containers guilt-free recipe oil ) 1 onion, garlic and ginger until soft and.... Heat on high until it comes to a medium stock pot over medium-high heat as thick as the pictures it! S Thai carrot soup with coconut milk, and ginger until soft and tender powder and for! Boil pumpkin till soft and translucent a smooth texture ive never heard anyone describe recipe. Garam masala, and curry paste and cook on low flame host of nutritional benefits including antioxidants, fiber vitamins! Of thyme, wherewe help busy people eat real food that tastes.. Carefully transfer cooled curry soup with just enough spice for a mild.... 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