Coconut Curried Pumpkin Soup
If you're looking to spice things up a bit this Thanksgiving, here's a great recipe for you try. Coconut curried pumpkin soup will deliver exotic flavors and bring a unique dish to your holiday table. You'll impress the whole family with this recipe.
Why You'll Love This Recipe
1. Warm and comforting: As the weather turns colder, there's nothing quite like a hot bowl of soup to warm you up. Our coconut curried pumpkin soup is the perfect blend of creamy coconut milk, savory curry spices, and sweet pumpkin to create a comforting dish that will help you cozy up this holiday season.
2. Exotic flavors: Tired of the same old Thanksgiving dishes? Spice things up with the exotic flavors of our coconut curried pumpkin soup. The curry spices add a kick of heat, while the coconut milk adds a rich and creamy sweetness that will take your taste buds on a culinary adventure.
3. Easy to make: Don't let the exotic flavors fool you, this recipe is actually quite simple to make. With just a few basic ingredients and some easy steps, you'll have a delicious soup ready to serve in no time. It's perfect for a stress-free Thanksgiving meal that still impresses your guests.
4. Nutritious and delicious: Pumpkins are not only tasty, but they're also packed with nutrients like vitamin A, fiber, and antioxidants. By making our coconut curried pumpkin soup, you're not only treating yourself to a delicious meal, but you're also nourishing your body with wholesome ingredients.
5. Crowd pleaser: Whether you're serving a small family gathering or a large Thanksgiving feast, our coconut curried pumpkin soup is sure to be a hit with everyone at the table. The unique blend of flavors and creamy texture make it a standout dish that will have your guests coming back for seconds. It's a great way to add a touch of exotic flair to your holiday menu.
Preparation Time15 min
Cooking Time30 min
Ingredients
- 2 tablespoons butter
- 1 small onion, chopped (1/2 cup)
- 1 clove garlic, minced (1/2 teaspoon)
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (14 1/2 ounce) lower sodium chicken broth, plus 1 can water
- 1 can (15 ounce) pumpkin puree
- 3/4 cup unsweetened coconut milk
Instructions
- Melt butter in a large saucepan over medium heat. Cook onion 5 minutes, until softened.
- Add garlic, curry powder, salt and pepper; cook 1 minute more.
- Add broth, water, and purée; mix well. Reduce heat to low. Cook 20 minutes, stirring occasionally. Stir in coconut milk.
- Purée soup in a blender in several batches until smooth. Return to saucepan. Heat through before serving.
