Name: Creamy Curry Pumpkin Soup
Yield: 4 servings
Ingredients: 2 teaspoons Canola Oil; 3 cloves Garlic, Minced; 1 Large Shallot, Diced; 2 Medium Carrots, Diced; 1/4 cups Brown Sugar; 2 teaspoons Curry Powder; 1 teaspoon Cinnamon; 1 teaspoon Ginger; 15 ounces, weight Canned 100 Percent Pure Pumpkin Puree; 3 cups Vegetable Broth; 1 cup Coconut Milk; Salt And Freshly Ground Pepper

Servings: 4 persons

2 teaspoons Canola Oil
3 cloves Garlic, Minced
1 Large Shallot, Diced
2 Medium Carrots, Diced
1/4 cups Brown Sugar
2 teaspoons Curry Powder
1 teaspoon Cinnamon
1 teaspoon Ginger
15 ounces, weight Canned 100 Percent Pure Pumpkin Puree
3 cups Vegetable Broth
1 cup Coconut Milk
Salt And Freshly Ground Pepper

1
Heat the canola oil in a large stockpot over medium-high heat. Add the garlic, shallot and carrots, and season with a pinch of salt and pepper. Cook for about 5 minutes, or until the carrots begin to soften but before the shallot and garlic begin to turn brown.
2
Add the brown sugar, curry powder, cinnamon, ginger and pumpkin puree. Stir until spices are well combined. Add the vegetable broth and bring to a simmer. Season to taste with salt and pepper.
3
Turn off the heat and stir as you add the coconut milk. Serve as is or puree the soup to a velvety consistency using an immersion hand blender, food processor, or blender.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Creamy Curry Pumpkin Soup

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