Curry & Pumpkin Soup
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1.5 (15 ounce) cans pumpkin puree
- 1 (13 1/2 ounce) can coconut milk
- 4 cups vegetable broth (salt free)
- 2 shallots, chopped fine
- 1 -2 garlic clove, minced
- 3 tablespoons cornstarch
- water
- 2 tablespoons curry powder
- 1 tablespoon vegetable oil
- salt & pepper
directions
- In a large pot over medium heat, warm the vegetable oil. Add the shallots until almost tender, and then add the garlic.
- Remove from heat. Blend the shallots and garlic in a food processor or blender until smooth. Return to the pot.
- Add the broth and pumpkin. Stir well and raise the heat to medium-high.
- Simmer for 10 minutes, or until it begins to boil.
- In a small bowl, mix corn starch and enough water to make a thick paste. Add to the pot.
- Stir in curry powder, along with enough salt and pepper to flavor.
- Allow soup to boil until thick.
- Add coconut milk RIGHT before serving. Stir well.
- Serve warm. Enjoy!
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