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    You are in: Home / Recipes / Curried Pumpkin/ Butternut Coconut Soup Recipe
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    Curried Pumpkin/ Butternut Coconut Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Rita~'s Note:

    Heart, body and soul warming! Use any winter squash you favor. You can even used canned pumpkin. If you pureed your own squash which is super easy see here Pureed Squash Butternut, Acorn Any Hard Winter Squash! do toast up the seeds for a great garnish check this Spicy Roasted Butternut Seeds / Pumpkin Seeds or many others on Optional Chickpeas gives this a nice texture with the creamy soup. Or serve over rice.

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    Units: US | Metric


    1. 1
      Heat coconut oil in a large pot on medium setting.
    2. 2
      Saute onions, ginger and garlic, and saute until onions are tender.
    3. 3
      Add pumpkin then puree with a hand immersion blender until mixture is smooth.
    4. 4
      Add chickpeas if using.
    5. 5
      Add coconut milk, chicken stock, salt, soy sauce, lime juice, curry paste and brown sugar to saucepan. Bring to a simmer cooking for 15 minutes. Stir in 2 tablespoons of the cilantro, parsley and or scallions.
    6. 6
      Ladle soup into serving bowls, and garnish with shredded coconut and remaining cilantro, parsley and or scallions.

    Ratings & Reviews:


    Nutritional Facts for Curried Pumpkin/ Butternut Coconut Soup

    Serving Size: 1 (189 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 339.3
    Calories from Fat 142
    Total Fat 15.8 g
    Saturated Fat 14.6 g
    Cholesterol 0.0 mg
    Sodium 374.0 mg
    Total Carbohydrate 49.7 g
    Dietary Fiber 1.0 g
    Sugars 42.3 g
    Protein 2.6 g

    The following items or measurements are not included:

    low-sodium low-fat chicken broth

    red curry paste

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