Quick Pumpkin Curry Soup
Ingredients
- 1 medium yellow onion
- 1 tablespoon fresh grated ginger
- 3 cloves garlic
- 1 red pepper
- 1 tablespoon yellow curry powder
- 15 ounces pumpkin puree
- 14 ounces full fat coconut milk
- 2-4 cups low or no sodium vegetable broth
- 1 teaspoon ground turmeric
- 1 tablespoon soy sauce or coconut aminos
Preparation
Chop the onion, red pepper, and garlic.
Heat them in a pot with a tablespoon of water at a time until browned but not burned, to caramelize the onion without oil.
Add all ingredients to a blender and puree until smooth.
Pour the mixture back into the pot, bring to a simmer, and serve hot.
Tips
Serve with Jasmine rice, firm tofu, rice noodles, or other proteins.
Use full fat coconut milk for better mouth-feel and health benefits, as it positively affects HDL cholesterol.
