Pumpkin Curry Soup Recipe

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 Tablespoon coconut oil

1/2 medium yellow onion, finely chopped (or 1-2 teaspoons onion powder)

2 teaspoons minced garlic

1/2 teaspoon salt

1/2 teaspoon pepper

2 15 ounce cans pumpkin puree

3 1/2 cups vegetable stock

3 teaspoons curry powder

1 teaspoon ginger powder

3/4 cup light coconut milk

1-2 Tablespoons honey

1 teaspoon crushed red pepper (optional)

Directions

Cook Onions

Heat the coconut oil over medium-high heat and cook the onions for about 5-7 minutes (or until soft).

Add Garlic, Salt, & Pepper

Add in the minced garlic, salt, and pepper, then stir for another 2-3 minutes.

Add Pumpkin & Stock

Stir in the pumpkin puree and vegetable stock.

Cook for 7-10 minutes, stirring occasionally.

Add Curry Powder & Ginger

Add in the curry powder and ginger, then cook for another 2-3 minutes.

Add Milk, Honey, and Crushed Red Pepper

Whisk in the coconut milk, honey, and crushed red pepper (optional) and cook until warm, about 3-5 minutes.

Enjoy

Serve warm and enjoy!

Nutrition

• Serving Size: 2 Cups
• Calories: 105 kcal
• Total Fat: 6 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0.5 g
• Sodium: 1155 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 1 g
• Total Sugars: 7 g
• Protein: 1 g