Coconut Pumpkin Soup

Ingredients:

1 T. butter (I used Earthbalance)

1 medium onion, chopped

4 garlic cloves

1 tsp yellow curry powder

2 1/4 c. pumpkin puree

2 1/2 c. chicken broth (I use HEB or Swanson’s) or vegetable broth

1 can coconut milk

1 tsp salt

1/4 tsp pepper

small handful of pumpkin seeds

 

Directions:

Heat butter in a saucepan.  Add onion, garlic and curry powder and cook for 5 minutes.  Slowly stir in the rest of the ingredients except for the pumpkin seeds.  Use an immersion blender to blend all ingredients except the pumpkin seeds (or blend it in a blender).  Serve in bowls or soup cups and sprinkle in pumpkin seeds as a garnish.

 

Original recipe:

http://www.justataste.com/thai-coconut-pumpkin-soup-recipe/

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Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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