Description
This soup is a creamy, rich, creamy, and slightly spicy. It is a great way to enjoy pumpkin in a savory manor. It is a great way to warm up during fall.
Ingredients
Units
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- 1 tablespoon butter
- 1 onion, chopped
- 2 inches fresh ginger, chopped
- 4 cloves garlic, minced
- 3 cups pumpkin puree
- 2 cups vegetable stock
- 2 tablespoons curry powder
- Salt to taste
- Pinch cayenne pepper, to taste
- 1/2 can of full fat coconut milk
- Juice of 1 lime
- Chopped cilantro for garnish (optional)
Instructions
- Heat a medium-sized stock pot or Dutch oven over medium-low heat and melt the butter. Add the onion and a pinch of salt. Sauté the onions until softened, about 5 minutes.
- Add the ginger and sauté for 3 minutes. Add the garlic and sauté for 1 minute.
- Add the pumpkin puree, vegetable stock, and curry powder. Stir to combine. Turn the heat up to high and bring to a boil, and reduce to a simmer. Allow to simmer for 15 to 20 minutes, or until the soup has thickened.
- Remove from heat and add cayenne pepper and salt to taste. Using an immersion blender puree the soup until smooth. Alternately you could pour half the soup at a time into a blender or food processor. Make sure to allow air to escape when doing this; otherwise the hot liquid will create suction and cause the soup to explode.
- Return the soup back to the stock pot and add in the coconut milk and juice of the lime. Heat gently. Garnish with chopped cilantro, if desired.
- Serve immediately as a side soup or as the main meal.
- Store in an airtight container in the refrigerator for up to a week. Or freeze for up to 3 months.
