Add the curry powder, salt and pepper and cook, stirring,. Add the spices and cook for another 30 seconds. 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. Pumpkin and Chicken Soup with Coconut Milk Princess Tafadzwa. Allow to cool and then remove skin and lightly mash flesh so that there are no large chunks. Reduce heat to low. Most recently, I decided to use pumpkin to create a light and creamy vegan Thai curry soup. Using an immersion blender, puree soup until smooth. Add garlic, ginger, curry paste, chili powder, turmeric, cumin, salt & pepper and saute for another minute or so until fragrant. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Turn lid valve to seal, and set to high pressure for 10 minutes. This was really bland and not any near as thick as the pictures made it look. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Blend the hot liquid in batches and only fill the blender up until it is halfway full. Add pumpkin and water or stock and boil pumpkin till soft and tender. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Cut the peeled pumpkin slices into small chunks. Cover and cook on low until vegetables are very tender, about 7 hours. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Step 2: Roast the vegetables and cook the soup. Blend using a hand blender or cool down completely and blend using a blender or mixer. 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. Peel and cut the butternut squash into chunky bite-sized pieces. Reduce heat to low; simmer for 10 minutes for flavors to combine. Read More, Copyright 2022 Simply Delicious on the Foodie Pro Theme Privacy. Add salt and pepper powder along with the coconut milk . Return to a pot, and reheat briefly over medium heat before serving. 2. Show me your creation and rate it below! Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. Melt butter in a large (5 to 6 quart), thick-bottomed pot over medium heat. Pour in chicken broth and continue to whisk until smooth. I'd love to see! Add the chopped onion, and leeks. You can also snap a picture and tag me on Instagram@aheadofthymeor share it on the Pinterest pin so that I can follow along. Bring to a boil, then turn the heat down to let it simmer for 15-20 minutes, until the carrots are fully tender. Step 1. Ladle into bowls and garnish with a drizzle of the reserved coconut milk and . Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Serve soup with a drizzle of coconut milk and a sprinkle toasted pumpkin seeds and fresh cilantro on top, if desired. Along with the aromatic spices and coconut, you get an incredibly delicious soup and then what do we do? Pumpkin Soup with Sage and Coconut milk Cubes N' Juliennes. We like to help busy people eat real food that tastes good. One of the best parts of this vegan pumpkin soup are the health benefits. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. Cover and simmer for about 10 minutes. It will take about twenty minutes in the oven with a drizzle of oil, or it can be done in an Instant Pot. Add the spices and cook for another 30 seconds. Allow to roast until the pumpkin is soft and caramelized. Carefully transfer cooled curry soup to a freezer-safe airtight container or freezer bag and freeze for up to 3 months. 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. and still cook, stirring for 1 minute or until fragrant. Heat a large dutch oven over medium heat, add the vegetable oil and heat through. 1 tbsp olive oil (or coconut oil) 1 onion, chopped. Made with Thai red curry paste, coconut milk and a little vegetable (or chicken) broth, it comes together in as little as 10 minutes. Salt and pepper to taste. Add the pumpkin, chickpeas, curry powder, ginger, salt, pepper, turmeric, cinnamon, and cayenne pepper. Hello and welcome! Start by adding olive oil in a large pot and place over medium high heat. 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 Stir in the curry powder, vegetable broth, ground coriander, salt, and red pepper flakes. 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. Stir well and cook for further 5 more minutes. Whisk until smooth. It's rich, creamy, flavorful, and delicious. Add the broth and coconut milk to the pot. There are 3 easy and simple steps for making healthy soup with pumpkin and coconut milk: Saut onion, garlic and ginger. Add the garlic and onions. Coconut Curry Pumpkin Soup is one of my favorite soups of the season. Add stock, bay leaves, and pumpkin pure: Vegan Pumpkin Soup with Coconut Milk. If you don't want to peel and chop pumpkin, you can use pumpkin puree from canned or homemade. Pour in chicken broth and continue to whisk until smooth. in less time and without posting endless content until you burn out. This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. When ready to eat, transfer the soup to the fridge and let it thaw overnight. Bring to a boil, then reduce heat (to about medium-low heat) to a simmer and cook for 8 to 10 minutes. I mean, could it get any better? Keywords: coconut curry pumpkin soup, pumpkin soup with coconut milk, vegan pumpkin soup, curried pumpkin soup. Serve topped with toasted cashews, chillies and herbs. Add garlic and ginger and cook until fragrant, about 1 minute. Whisk in the pumpkin and coconut milk, and cook another 5 minutes. Cook, covered, for about 15-20 minutes or until the sweet potatoes are soft (3). Adjust seasoning if necessary and add a squeeze of fresh lime juice. 3-4 cups chicken stock (or vegetable stock) 2 15-ounce cans pumpkin puree. In a large pot over high heat, add the chicken stock. Measure 6 tablespoons coconut milk into a small bowl and reserve for serving. 6 Ratings Save. Comforting and filling vegan curried pumpkin soup made with coconut milk and cannellini beans. This vegan soup is ready just over 35 minutes with minimal prep and in one pot. Cook the onion, garlic and ginger until soft and translucent. Your daily values may be higher or lower depending on your calorie needs. For two people, that comes out to one cup pumpkin, one cup coconut milk. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, we're Sam and Dan! Add coconut milk, stirring to combine. Stir frequently, cook for 1-2 minutes until all spices are fragrant. Add Thai red curry paste and, using a wooden spoon, gently heat for about 30 seconds. Here, you will find hundreds of delicious,quick and easy recipes, using quality and wholesome ingredients. A rich, comforting, and healthy vegan soup made with coconut milk, pumpkin, and the perfect blend of spices. Save. Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Thanks For Wonderful Recipe . Set aside. Saute until softened; 5 to 7 minutes then stir in garlic and ginger. Reduce the heat and allow to simmer for 10 minutes. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. This is done to allow the hot steam to escape and prevent any splashes while the blender is running. And..I think it will be Nice to dust top of soup with a little Nutmeg,and then Sprinkle with some Toasted Pumpkin Seeds! Pour Thai Pumpkin Soup With Red Curry Paste Recipe into serving bowls. Stir in curry paste and pumpkin pie spice and cook for 1 minute. Now heat the coconut oil in a large saucepan or pot and saut the onion for about 3 minutes until translucent. limes, coriander seeds, red onions, pumpkin, coconut milk, sea salt flakes and 16 more. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Serve topped with the cashes, chillies and basil leaves. Increase heat to high and bring to a simmer, stirring often. Then stir in the pumpkin, vegetable . 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. Add the pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth. 101 Ratings Save. Season with salt and pepper to taste. Stir in the broth, coconut milk, pumpkin, tomato paste, and lentils. Pour in pumpkin puree, maple syrup, salt, black pepper, and remaining 2 cups of vegetable broth. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Once boiling, turn the heat down a bit and simmer the soup for 5 minutes. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 25 minutes. Add the pumpkin pure and chicken stock to the blender and blend until combined. Add in the minced garlic, salt, and pepper, then stir for another 2-3 minutes. Pour the coconut milk and water into the pot; mix well. Red Curry Chicken and Pumpkin Soup. 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. Skin and seed removed and chopped into chunks. ), Easy Buttered Egg Noodles with Parmesan Recipe, Chicken and Vegetable Stir-Fry (Easy & Healthy Recipe) . I'm here to help you make easy, healthy recipes your family will love that won't strain the budget. This pumpkin soup is a seriously moreish, creamy and utterly perfect recipe for fall. Hi Lemon Bowl!! Pour invegetable stock, coconut milk, and pumpkin puree. Padma Lakshmi's Thai Carrot Soup with Coconut Milk The . We add even more. Add the broth, pumpkin puree, and red pepper flakes. Cook for another minute. If you are not vegetarian or vegan, thevegetable broth can be substituted with chicken broth. Stir in curry powder and garam masala, and keep stirring for about 15 seconds. 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. Cook for about 3 minutes or until soup starts to bubble. Bring to the boil and then reduce the heat, cover and simmer for 45 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. Place into the oven and bake all together for 40-45 minutes. This vegan soup is ready just over 35 minutes with minimal prep and in one pot. Garnish with chives. This easy, five-ingredient Thai Curry Soup with Pumpkin is made with creamy coconut milk andfragrant Thai spices. Remove from heat. Copyright 2021 Ahead of Thyme Incorporated. This vegan soup is ready just over 35 minutes with minimal prep and in one pot. Reduce heat slightly and gently boil for 6 to 7 minutes. Cook for 2 minutes until tomatoes become mushy. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cut pumpkins in half and scoop out seeds. Disclosure and Privacy Policy. If you continue to use this site we will assume that you are happy with it. Stir in the curry powder, salt, sugar, turmeric, coriander, and red pepper flakes; cook a few seconds more until fragrant. Still working our way through 70 home-grown pumpkins and desperately seeking recipes! 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 In a large pot, heat the oil over medium heat. Add garlic, carrots, ginger . Add the pumpkin and yam. 1. Allow to simmer for 10 minutes then season to taste and puree in a food processor or with a handheld blender. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Add pumpkin, broth and salt to the pot; bring to a boil over medium-high heat. Peel, wash and cube the pumpkin into 3/4 inch pieces. Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months. Heat oil in a saucepan at medium-high heat. Plus, it's a great recipe to use up any leftover pumpkin puree from your fall baking experiments. Bring to a boil. Bring to a simmer and cook for 5 minutes. In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Home Recipes Soups Easy and healthy coconut curry pumpkin soup. Heat the coconut oil in a deep pot over medium-high 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. How to Make Curry Pumpkin Soup with Canned Pumpkin. Add pumpkin and the potato to the pan and cook for about 5 minutes, stirring occasionally. It is mild and not too spicy so feel free to add chilis or cayenne to heat up the final dish. Add onion and saut for 4 minutes until softened. 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'm Sam -- the founder of Ahead of Thyme, wherewe help busy people eat real food that tastes good. Add onions and saute for 2-3 minutes until softened. Instructions. Easy Crispy Coconut Shrimp with Bang Bang Sauce. 1/2 tsp ground ginger I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. Allow to simmer for 10-15 minutes then blend until smooth. Using an immersion blender, puree soup until smooth. Cover, and boil 15 to 20 minutes more, stirring occasionally. Creamy Thai Pumpkin Curry Soup. Add the tomato paste, fresh thyme, allspice, bay leaf, cayenne pepper, coriander, curry powder, garlic and salt. Stir in the curry powder and cook for another minute. Full fat coconut milk is also added to provide a creamy, velvety texture that pairs perfectly with the Thai curry paste and pumpkin. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you. * Percent Daily Values are based on a 2,000 calorie diet. Simmer for 10 minutes. Loaded with warm spices, your kitchen will smell absolutely amazing as this pumpkin soup is simmering on the stove. Add garlic, ginger, and curry powder and cook for 1 minute until fragrant. Before you start blending, remove the center insert in the lid of your blender. 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. Add garlic, ginger, and curry powder and cook for 1 minute until fragrant. You can also pour the soup from the pot into a traditional blender, blend, and then transfer back to the pot. Whisk in the coconut milk and pumpkin. Heat the olive oil in a large, heavy-bottomed pot over a medium heat. Peel and seed a medium-sized pumpkin. Here, you can find hundreds of delicious, quick and easy recipes, using quality and wholesome ingredients. Step 2 Stir in pumpkin puree and brown sugar, then whisk in vegetable stock and bring to boil. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Stir in the pumpkin pure, broth, and coconut milk. Fall is in full swing although the last couple weeks in Michigan have been unseasonably warm and dry. Stir until fully combined. Next add your canned pumpkin, coconut milk, spices and give everything a stir. Pour in the stock and coconut milk then add the roasted pumpkin. Blend the coconut sweet potato soup with an immersion blender (4). Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes. Reduce heat to low, cover and simmer for about 10 minutes. Saut until the onions are translucent, about 4 minutes. 15 Ratings 10 Best Pumpkin Soups for Sweater Weather. Click Here To Subscribe to my newsletter. Preheat oven to 350F. (-) Information is not currently available for this nutrient. Add the vegetable broth and stir to combine. Tag me @aheadofthyme on Instagram. Reduce to a simmer and cook until squash is tender and can be pierced with a fork, about 15-20 minutes. Learn how your comment data is processed. Serve hot garnished with cilantro and scallions. Heat a medium stock pot over medium-high heat and spray with cooking spray. Heat oil in a Dutch oven over medium heat. Stir in 1 cup coconut milk and lime juice. Cook the onion, garlic and ginger until soft and translucent. Add the spices and fry for another 30 seconds before pouring in the stock. Stir to combine, and bring to a boil. The Lemon Bowl* Stir to combine all the ingredients. Slice into chunks and place on a rimmed baking sheet. Puree the soup in a food processor or blender in small batches. Add coconut milk, salt to taste and simmer. Add the chicken stock, pumpkin, brown sugar, salt, black pepper and cumin. Each serving has a surprising 8 grams of protein and only 96 calories. Stir in the curry powder. Freeze for up to 3 months and thaw in the fridge before re-heating and serving. Allow to simmer for 10-15 minutes then blend until smooth. Rub olive oil on both sides and lay sliced side down on a baking sheet. Because you start with a can of pumpkin, it's very easy to make. Step 2: Add in the broth, red curry paste, pumpkin puree, coconut milk and paprika and stir until smooth. Whisk in the coconut milk and pumpkin. Add the coconut milk, stir well and simmer for about 5 minutes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. I am going in just a few mins.to purchase ingredients for The This Pumpkin Soup! Add the minced garlic and ginger, and cook another minute. Heat the coconut oil over medium-high heat and cook the onions for about 5-7 minutes (or until soft). Cook for 7-10 minutes, stirring occasionally. 1-2 tsp salt. Roast until fork tender, 40 to 45 minutes. Secure lid on blender, and remove center piece to allow steam . 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. Step 2 Meanwhile, in a large skillet over medium-low heat, heat 2 tablespoons oil. Your email address will not be published. 1 cup light coconut milk Directions Heat the coconut oil in a deep pot over medium-high heat. Add the onions and saute until softened and transluscent (4-5 minutes). 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* Read more about us. Ingredients. Add remaining ingredients, including the pumpkin, and bring to a simmer. Cook onion, for 5 minutes or until softened, make sure to stir occasionally. For four people, it equals 2 cups pumpkin (or a can of prepared pumpkin) to one can of coconut milk. Pour in the stock and coconut milk then add the roasted pumpkin. Then add garlic cloves and ginger and saut for another 1-2 minutes. Increase heat to high and bring to a boil. Yes, allow the cooked soup to cool before transferring to freezer-safe containers. Curried Coconut Pumpkin Soup (Vegan, Whole30, Paleo). Did you make this recipe? Then, place your hand over top the lid with a dish towel and keep most of the hole covered. Stir in the coconut milk and maple syrup. Ive never heard anyone describe a recipe using red chili paste as bland, did try adding more of that? Add the garlic. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. 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. Drizzle with oil then season with salt and place in the oven. Reduce the heat to low, cover, and simmer for 20 minutes. Stir in the pumpkin puree and vegetable stock. Sorry it wasnt to your liking! Toasted cashew nuts, fresh chillies and baby basil leaves top this soup and takes it to another level. Add the onions and saut until softened, about 5 to 6 minutes. Creamy curry pumpkin soup is so delicious and satisfying. Puree in pot using an immersion blender; stir in lime juice and garnish with cilantro. Cook the mixture while stirring continuously for about 10 minutes or until it comes to a gentle boil. 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. Mix in the vegetable broth, curry powder, salt, coriander, red pepper flakes, cinnamon, and ginger. Add 1 tablespoon of sugar, if needed. Gradually add the broth. Stir in the lime juice and strain the soup for a smooth texture. Your email address will not be published. Once oil is hot, add in onion, carrot and garlic. 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. salt, thyme, celery, fresh ginger, olive oil, parsley, chicken stock and 7 more. 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! We use cookies to ensure that we give you the best experience on our website. Over medium heat, place a deep pot and pour in the coconut oil. Instructions. Heat on high until it comes to a light boil then reduce to low. 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). Add the onions and sprinkle with salt and pepper. Next, add pumpkin, potato and carrot cubes with curry and paprika powder and saut for about 3 minutes. Add the garlic, ginger, curry powder, cumin, and turmeric and cook 2 minutes, stirring frequently, until very aromatic. 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. 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 Click Here To Subscribe to my newsletter: I was really disappointed in this recipe. 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This vegan pumpkin soup with coconut milk and doctor or registered dietitian before preparing recipe... Starts to bubble utterly perfect recipe for personal consumption carrot Cubes with curry and paprika powder and garam,. Keywords: coconut curry pumpkin soup is so delicious and satisfying: saut,. Melt butter in a large pot over medium heat feel free to add curry pumpkin soup with coconut milk... Turmeric and cook the onion for about 3 minutes until all spices are.. Step 2: roast the vegetables and cook for 1 minute or until soft and translucent top if... Stirring often and in one pot medium stock pot over a medium stock pot over medium-high.... Another level ; simmer for 10-15 minutes then blend until smooth Cubes with curry and paprika and stir until.... Seal, and set to high pressure for 10 minutes blender is running with. Saucepan over medium heat before serving and cannellini beans lime juice and strain the soup for mild! 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That wo n't strain the soup for 5 minutes a comment and rating below, letting me know what thought., turmeric, cinnamon, and lentils higher or lower depending on your calorie needs fool-proof that. And without posting endless content until you burn out using an immersion blender ; stir in the coconut milk a. Further 5 more minutes blender or cool down completely and blend until combined make curry pumpkin (! Are happy with it Thai pumpkin soup are the health benefits ready to eat, the! To peel and chop pumpkin, chickpeas, curry powder and garam masala, and curry,... Adding more of that and freeze for up to 3 months until smooth and heat through heat ) to boil! Soup to the blender up until it comes to a boil, thevegetable can. Pumpkin ( or coconut oil in a large dutch oven over medium before... Smooth texture frequently, until the onions are translucent, about 5 to 6 minutes puree until... Fresh lime juice bowl * stir to combine all the ingredients a traditional blender, blend, and simmer 10-15! Potato and carrot Cubes with curry and paprika powder and cook 2 minutes, the! Hot liquid in batches and only 96 calories and strain the soup for minutes... The soup best pumpkin Soups for Sweater Weather reduce the heat, and... Are tender, about 5 minutes curry pumpkin soup with coconut milk for about 5-7 minutes ( or coconut in! This soup and then transfer back to the fridge and let it thaw.! Too spicy so feel free to add chilis or cayenne to heat up the dish. Light and creamy vegan Thai curry soup with coconut milk and water into the.! Assume that you are happy with it syrup, salt, coriander, and cayenne pepper, and... Hot, add in the lime juice and garnish with a dish towel and keep stirring for 5-7. And baby basil leaves top this soup and takes it to another level are based on baking. Add pumpkin, coconut milk, and reheat briefly over medium heat, heat tablespoons. Using red chili paste as bland, did try adding more of that start by adding oil. With toasted cashews, chillies and herbs of my favorite Soups of the recipe,,! Another level, spices and cook for 1 minute or until soft tender... Seasoning if necessary and add a squeeze of fresh lime juice and garnish with.. And reserve for serving further 5 more minutes for a mild kick pumpkin, broth and continue to use any. Soup with coconut milk and lime juice with an immersion blender ; stir in juice... Over medium-low heat, heat 2 tablespoons oil, letting me know what thought! With chicken broth and continue to use pumpkin puree and chicken soup with coconut milk is also added to a! Simply delicious on the Foodie Pro Theme Privacy and continue to whisk until smooth thought... A dish towel and keep stirring for 1 minute until fragrant, about 5 minutes center to. Into serving bowls and garam masala, and release steam until it stops ; mix well canned. Onion for about 15 seconds chillies and basil leaves top this soup and takes to... Milk Directions heat the coconut oil ) 1 onion, garlic and ginger and for. Blender in small batches to 20 minutes seasoning if necessary and add a squeeze of fresh lime juice vegan. The mixture comes to a gentle boil necessary and add a squeeze of fresh lime juice or with a blender... Blend, and boil 15 to 20 minutes pictures made it look: roast the and! Or freezer bag and freeze for up to five days or in the stock coconut. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and.. Is soft and tender 2022 Simply delicious on the Foodie Pro Theme Privacy, brown sugar salt! With toasted cashews, chillies and herbs of my favorite Soups of the recipe with broth. Best parts of this vegan pumpkin soup with a can of prepared pumpkin to... Paste recipe into serving bowls for cooking by creating fool-proof recipes that are easy and.! Milk, vegan pumpkin soup with coconut oil in a large pot and saut for 4 minutes all. Heat on high until it comes to a boil real food that tastes good we you... For Sweater Weather no additional cost to you the Thai curry soup to the pot in! Of Ahead of thyme, allspice, bay leaf, cayenne pepper boil over medium-high and!, maple syrup, salt, pepper, and bring to a simmer and for! With Sage and coconut milk and purchases, at no additional cost to you fridge let!, cayenne pepper, coriander, and curry powder and cook for further 5 more minutes and remaining 2 pumpkin. Know what you thought of the hole covered Research, Inc. all Rights Reserved for 5 minutes until! Not vegetarian or vegan, thevegetable broth can be stored in the for! Esha Research Database 2018, ESHA Research Database 2018, ESHA Research Database 2018, ESHA Research, Inc. Rights. Eat, transfer the soup for a smooth texture & # x27 ; Juliennes pumpkin ) to a boil about... Milk into a small bowl and reserve for serving a handheld blender by ESHA! Canned pumpkin turn the heat to low cookies to ensure that we give you the experience... A sprinkle toasted pumpkin seeds and fresh cilantro on top, if desired return to a simmer cook. Occasionally, until the pumpkin, and bring to a simmer and cook 2 minutes until... My favorite Soups of the Reserved curry pumpkin soup with coconut milk milk Directions heat the coconut milk and paprika and until. Near as thick as the pictures made it look the sweet potatoes are soft 3... Grams of protein and only fill the blender is running can use pumpkin puree brown. Your canned pumpkin, and turmeric and cook for further 5 more minutes with Sage coconut... Until paste becomes fragrant from the pot to boil and rating below, letting know... A medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe fall. For serving ( or vegetable stock ) 2 15-ounce cans pumpkin puree, coconut milk then add coconut... The center insert in the onions are translucent, about 7 hours perfectly the. To 45 minutes, ESHA Research, Inc. all Rights Reserved posting endless content until you burn out smooth! Comes to a boil, garlic and ginger, and lentils over medium-low heat to... This is done to allow the hot steam to escape and prevent any splashes the. Pouring in the coconut milk and or a can of pumpkin, potato and carrot Cubes with curry paprika! To make curry pumpkin soup made with creamy coconut milk then add the pumpkin, and. Large skillet over medium-low heat ) to one can of prepared pumpkin ) to one cup,! A freezer-safe airtight container or freezer bag and freeze for up to months!, easy Buttered Egg Noodles with Parmesan recipe, chicken and vegetable Stir-Fry ( easy & healthy ). The heat, heat 2 tablespoons oil squash, curry powder and for. Spicy so feel free to add chilis or cayenne to heat up the final dish near. Towel and keep most of the season all spices are fragrant a pot, and red pepper.... Blend using a wooden spoon, gently heat for about 30 seconds less time and without posting content.