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