Pumpkin Coconut Curry Soup

We had some family stay with us this past weekend and my sister-in-law, Alissa, thought that we would love this soup.  So we rounded up the ingredients and made some naan to go with it. It was sooooo good.  Last fall I had attempted a pumpkin coconut soup and really didn't like it, but she said this one was good, and I can trust her taste!  The one I made last year had lime juice in it and it totally ruined the flavor (we ended up getting a pizza or something cause we couldn't even gag it down).  But this soup was a total hit for the whole lot of us at the house last weekend!  It has a slight hint of heat from the turmeric and red pepper flakes, which seemed to really make the soup.  I really loved cooking the onions in coconut oil too, it added so much flavor! 

Since it's pumpkin season and soup season I thought this was the perfect recipe to share! I hope you'll enjoy it as much as we did!  Thanks for introducing us to this soup, Alissa! It will be a family favorite from here on out.

 

Pumpkin Coconut Curry Soup

Printable Version

Ingredients:

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¼ cup coconut oil

1 cup yellow onion, chopped

1 clove garlic, minced

3 cups veggie or chicken broth

1 teaspoon curry powder (I use yellow)

½ teaspoon salt

¼ teaspoon ground coriander

¼ teaspoon crushed red pepper flakes

¼ teaspoon turmeric

pinch of Saigon cinnamon

1 (15 ounce) can 100% pumpkin puree

1 cup coconut milk

Directions:

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Heat the coconut oil in a stock pot over medium-high heat. Stir in the onions and garlic and cook until the onions are translucent, about 5-7 minutes. Mix in the veggie/chicken broth, curry powder, salt, coriander, crushed red pepper flakes, turmeric, and cinnamon. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Pour this portion of the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot and whisk in the pumpkin and coconut milk. Cook another 5 minutes to heat through before serving.

Recipe Source: my sister in-law, Alissa.