A flavorful and creamy 1-pot pumpkin curry soup that only takes 30 minutes and 7 ingredients. Vegan and gluten-free.
2 Tbps coconut oil
1 medium yellow onion diced
2 cloves garlic minced
2 Tbsps Thai red curry paste (or to taste)
15oz canned pumpkin (not pumpkin pie mix)
3 Cups vegetable broth
13.5oz canned lite coconut milk
In a large pot heat the coconut milk over medium heat. Once hot add the onion and garlic and cook until the onion is translucent about 3-5 mins. Add the curry paste and cook for another 30 seconds.
Add the canned pumpkin and broth. Bring the soup to a boil and then reduce the heat to low. Allow it simmer for 15 mins.
Using an immersion blender, blend the soup until there are no large pieces of onion left.
Stir in the coconut milk.
- Serving Size: 1 bowl
- Calories: 192
- Fat: 10
- Carbohydrates: 18
- Protein: 3
Keywords: vegan, curry, soup, pumpkin, fall