Curried Pumpkin/ Butternut Coconut Soup Recipe

Name: Curried Pumpkin/ Butternut Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil; ½ cup onion, chopped; 1 teaspoon fresh grated ginger; 3 garlic cloves, minced; 4 cups pumpkin puree or 4 cups pureed butternut squash; 15 ounces chickpeas (well rinsed and drained) (optional); 1 (15 ounce) canlow fat coconut milk; 2 cups low-sodium low-fat chicken broth or 2 cups vegetable broth; 2 tablespoons soy sauce (mushroom-flavored for vegetarians) or 2 tablespoons fish sauce (mushroom-flavored for vegetarians) or 2 tablespoons soy sauce (mushroom-flavored for vegetarians); 2 tablespoons lime juice; 1 -3 teaspoon red curry paste (start with less then add till you get the heat you enjoy); 1 teaspoon brown sugar; 4 tablespoons chopped cilantro or 4 tablespoons chopped parsley, chopped basil or 4 tablespoons sliced scallions, divided; 4 tablespoons shredded coconut, toasted

Servings: persons

1 tablespoon coconut oil
½ cup onion, chopped
1 teaspoon fresh grated ginger
3 garlic cloves, minced
4 cups pumpkin puree or 4 cups pureed butternut squash
15 ounces chickpeas (well rinsed and drained) (optional)
1 (15 ounce) canlow fat coconut milk
2 cups low-sodium low-fat chicken broth or 2 cups vegetable broth
2 tablespoons soy sauce (mushroom-flavored for vegetarians) or 2 tablespoons fish sauce (mushroom-flavored for vegetarians) or 2 tablespoons soy sauce (mushroom-flavored for vegetarians)
2 tablespoons lime juice
1 -3 teaspoon red curry paste (start with less then add till you get the heat you enjoy)
1 teaspoon brown sugar
4 tablespoons chopped cilantro or 4 tablespoons chopped parsley, chopped basil or 4 tablespoons sliced scallions, divided
4 tablespoons shredded coconut, toasted

1
Heat coconut oil in a large pot on medium setting.
2
Saute onions, ginger and garlic, and saute until onions are tender.
3
Add pumpkin then puree with a hand immersion blender until mixture is smooth.
4
Add chickpeas if using.
5
Add coconut milk, chicken stock, salt, soy sauce, lime juice, curry paste and brown sugar to saucepan.
6
Bring to a simmer cooking for 15 minutes.
7
Stir in 2 tablespoons of the cilantro, parsley and or scallions.
8
Ladle soup into serving bowls, and garnish with shredded coconut and remaining cilantro, parsley and or scallions.

2187

kcal

Calories

197

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon coconut oil, ½ cup onion, chopped, 1 teaspoon fresh grated ginger, 3 garlic cloves, minced, and more.

Yes, Curried Pumpkin/ Butternut Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Pumpkin/ Butternut Coconut Soup

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