Add onion and cook until soft, 5 minutes. Toasted cashew nuts, fresh chillies and baby basil leaves top this soup and takes it to another level. Cut the peeled pumpkin slices into small chunks. Show me your creation and rate it below! 600 g pumpkin roughly chopped 1 tablespoon rapeseed oil 25 g butter (or another tbsp oil if vegan) 2 medium onions finely chopped 2 medium potatoes roughly chopped 2 carrots roughly chopped 1 tbsp Tikka Masala curry paste 1 L vegetable stock 200 ml coconut milk made with 3 tablespoons coconut milk powder & 200 ml warm water Serve soup with a drizzle of coconut milk and a sprinkle toasted pumpkin seeds and fresh cilantro on top, if desired. Red Curry Chicken and Pumpkin Soup. Step 2: Roast the vegetables and cook the soup. Full fat coconut milk is also added to provide a creamy, velvety texture that pairs perfectly with the Thai curry paste and pumpkin. (-) Information is not currently available for this nutrient. Garnish with chives. Stir to combine, and bring to a boil. Roast for about 45 minutes or until pumpkin is tender. Required fields are marked *. Add the chopped onion, and leeks. Amount is based on available nutrient data. Melt the butter in a large saucepan over medium heat. The soup is meant to have a rich consistency, but if it is too thick for you, just add more broth or some water to thin it out. Serve topped with toasted cashews, chillies and herbs. Curried Coconut Pumpkin Soup (Vegan, Whole30, Paleo). Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. 1-2 tsp salt. Hi Lemon Bowl!! Heat on high until it comes to a light boil then reduce to low. When the pumpkin is cooked, add to the stock and pour in the coconut milk. Adjust seasoning if necessary and add a squeeze of fresh lime juice. Add in the curry powder and ginger, then cook for another 2-3 minutes. Allow to roast until the pumpkin is soft and caramelized. This easy, five-ingredient Thai Curry Soup with Pumpkin is made with creamy coconut milk andfragrant Thai spices. Stir until fully combined. Allow to simmer for 10-15 minutes then blend until smooth. Creamy curry pumpkin soup is so delicious and satisfying. The beans give this pumpkin soup a nice, thick texture and add a little protein! Thanks For Wonderful Recipe . 3-4 cups chicken stock (or vegetable stock) 2 15-ounce cans pumpkin puree. Reduce heat to low. Place into the oven and bake all together for 40-45 minutes. You can also snap a picture and tag me on Instagram@aheadofthymeor share it on the Pinterest pin so that I can follow along. Add onions and saute for 2-3 minutes until softened. Peel and seed a medium-sized pumpkin. Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring. Stir in the pumpkin pure, broth and coconut milk. Add the flour and about 1/2 cup of soup into a small bowl/mug/etc. Once boiling, turn the heat down a bit and simmer the soup for 5 minutes. Place half of pumpkin mixture in a blender. Here, you will find hundreds of delicious,quick and easy recipes, using quality and wholesome ingredients. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. I tried to keep the focus on the coconut and pumpkin flavors and not on the spices, but adding more could be what it needed for your tastes! Ingredients for Pumpkin Soup. Add the spices and cook for another 30 seconds. Add black pepper powder. Freeze for up to 3 months and thaw in the fridge before re-heating and serving. This was really bland and not any near as thick as the pictures made it look. 1 Rating Save. For 5 minutes, let it cook until the onions become translucent. I mean, could it get any better? STEP1: First, muddle the cumin seeds using a muddler (or wooden meat pounder/thick wooden spoon makes for a totally acceptable substitute) for a few minutes.Set aside. Peel, wash and cube the pumpkin into 3/4 inch pieces. Saute until softened; 5 to 7 minutes then stir in garlic and ginger. Alternatively, transfer to a traditional blender and puree in batches until smooth. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. If you are not vegetarian or vegan, thevegetable broth can be substituted with chicken broth. I just made this tonight and it was really good! Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. I will Certainly Subscribe To.. Stir in curry paste and pumpkin pie spice and cook for 1 minute. Cook for another minute. Add Thai red curry paste and, using a wooden spoon, gently heat for about 30 seconds. Once translucent, stir in garlic and saut for 30 seconds. Bring to a boil, then reduce heat (to about medium-low heat) to a simmer and cook for 8 to 10 minutes. Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Soup season is year-round here in my house but throughout the year I try to vary my soup recipes based on whats in season. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. 1 teaspoon curry powder 1 pinch cayenne pepper 3 vegetable stock cubes roasted desiccated coconut optional Cook Mode Prevent your screen from going dark Instructions Finely chop the onion, garlic and ginger and saut with the coconut oil in a big pan for 2 minutes. Reduce the heat to low, cover, and simmer for 20 minutes. Using an immersion blender, puree soup until smooth. Using Thai red curry paste makes it easy to add a ton of flavor without relying on sourcing all the individual ingredients in the jar such as lemongrass and ginger. This vegan soup is ready just over 35 minutes with minimal prep and in one pot. Worked well. Season with salt and pepper, to taste. Bring to a simmer and cook for 5 minutes. You can't go wrong when it comes to pumpkin. 15 oz can pure 100% pumpkin 1 cup full-fat coconut milk 1/4 apple Instructions Heat the coconut oil in a deep pot over medium-high heat. Add the pumpkin pure and chicken stock to the blender and blend until combined. When ready to eat, transfer the soup to the fridge and let it thaw overnight. Heat a medium stock pot over medium-high heat and spray with cooking spray. There are 3 easy and simple steps for making healthy soup with pumpkin and coconut milk: Saut onion, garlic and ginger. Blend the hot liquid in batches and only fill the blender up until it is halfway full. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Disclosure and Privacy Policy. Set aside. 1. Add the apple, pumpkin puree, coconut milk, and remaining broth, then season with salt and pepper. You can have it on the table in about 20 minutes. Serve topped with toasted cashews, chillies and herbs. Padma Lakshmi's Thai Carrot Soup with Coconut Milk The . Slice into chunks and place on a rimmed baking sheet. 101 Ratings Save. Step 3 Remove the bay leaves. 2. Stir and bring to a boil. Pumpkin Chorizo Soup. Each serving has a surprising 8 grams of protein and only 96 calories. Your email address will not be published. This is done to allow the hot steam to escape and prevent any splashes while the blender is running. Ive never heard anyone describe a recipe using red chili paste as bland, did try adding more of that? Here are some reasons why you should be eating more pumpkin: Any good soup is made even better when its served with hearty bread, crunchy croutons, or robust crackers as vehicles to get soup from bowl to mouth. Heat oil in a Dutch oven over medium heat. By roasting the pumpkin beforehand, you build incredible rich, caramelized flavors. Pour in cup vegetable broth to deglaze the pot, scraping up any browned bits. Blend the coconut sweet potato soup with an immersion blender (4). Gradually add the broth. To make this cozy Coconut Curry Pumpkin Soup, you will need the following ingredients (full quantities in recipe card below): You will also need measuring cups and spoons, a medium cooking pot, and an immersion blender, food processor, or upright blender. Stir in 1 cup coconut milk and lime juice. Directions In a large saucepan, saute the mushrooms and onion in butter until tender. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Stir well and cook for further 5 more minutes. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Using an immersion blender, puree soup until smooth. Reduce the heat and allow to simmer for 10 minutes. Increase heat to high and bring to a boil. Pour in the stock and coconut milk then add the roasted pumpkin. Fall is in full swing although the last couple weeks in Michigan have been unseasonably warm and dry. Allow to simmer for 10-15 minutes then blend until smooth. 2. Remove from heat. Pour in pumpkin puree, maple syrup, salt, black pepper, and remaining 2 cups of vegetable broth. Heat the coconut oil in a deep pot over medium-high heat. Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months. ** Nutrient information is not available for all ingredients. Add onion and saut for 4 minutes until softened. coconut milk or heavy cream Instructions In a large stock pot over medium heat, add olive oil and onion to the skillet and cook till softened, about 5 minutes. How to store: Once the pumpkin curry soup has cooled to room temperature, transfer it to an airtight container and store in the refrigerator for up to four days. Notify me via e-mail if anyone answers my comment. Still working our way through 70 home-grown pumpkins and desperately seeking recipes! Reduce heat to low, cover and simmer for about 10 minutes. So stay a while, browse around, and make something tasty for dinner tonight. Once your soup is nice and creamy return it to the pot. Stir in the pumpkin pure, broth, and coconut milk. * Percent Daily Values are based on a 2000 calorie diet. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in Instant Pot. This pumpkin soup is a seriously moreish, creamy and utterly perfect recipe for fall. Home Recipes Soups Easy and healthy coconut curry pumpkin soup. And..I think it will be Nice to dust top of soup with a little Nutmeg,and then Sprinkle with some Toasted Pumpkin Seeds! Once oil is hot, add in onion, carrot and garlic. Cut pumpkins in half and scoop out seeds. 1 (15-ounce) can pumpkin pure 2 cups vegetable broth 1 (14-ounce) can coconut milk Optional garnishes: Extra coconut milk, pumpkin seeds Instructions In a large pot, heat the oil over medium heat. and still cook, stirring for 1 minute or until fragrant. Salt and pepper to taste. Pure pumpkin adds a rich texture and a whole host of nutritional benefits including antioxidants, fiber, vitamins and more. Easy Crispy Coconut Shrimp with Bang Bang Sauce. Heat a medium stock pot over medium-high heat and spray with cooking spray. Reduce heat slightly and gently boil for 6 to 7 minutes. Serve hot, garnished with a drizzle of coconut milk and pumpkin seeds, if using. Vegan Pumpkin Soup with Coconut Milk. Cook: Pour in the vegetable broth, and bring to a boil (2). Add spices. In the meantime, add the coconut oil to a pot and saute the onion, garlic and ginger until soft and fragrant. You can also turn this quick and easy pumpkin soup into a filling meal with some classic soup sides such as: Once the pumpkin curry soup has cooled to room temperature, transfer it to an airtight container and store in the refrigerator for up to four days. Peel and cut the butternut squash into chunky bite-sized pieces. I'd love to see! Loaded with warm spices, your kitchen will smell absolutely amazing as this pumpkin soup is simmering on the stove. It's rich, creamy, flavorful, and delicious. Stir in the broth, coconut milk, pumpkin, tomato paste, and lentils. When fall hits, I love using ingredients like apples, pumpkins, sweet potatoes, parsnips, and other root vegetables. Ingredients. 1 cup thick coconut milk 2 cups low sodium vegetable stock Salt & pepper to taste Juice of half lime 2 tablespoon olive oil Pumpkin - use any variety of eating pumpkin. Add in the minced garlic, salt, and pepper, then stir for another 2-3 minutes. Add some sweetness:This soup is delicious as is, but some like to add in a little sweetness which compliments the coconut curry flavor nicely. Cook the mixture while stirring continuously for about 10 minutes or until it comes to a gentle boil. Before you start blending, remove the center insert in the lid of your blender. Add the spices and fry for another 30 seconds before pouring in the stock. A rich, comforting, and healthy vegan soup made with coconut milk, pumpkin, and the perfect blend of spices. Its also pretty much guilt-free because its vegan, gluten-free AND low in sugar (if you dont count the natural sugars in the pumpkin). Equal parts cooked pumpkin and canned coconut milk. Pour Thai Pumpkin Soup With Red Curry Paste Recipe into serving bowls. Add coconut oil to a large pot over medium-high heat. Stir in the coconut milk and maple syrup. Then, place your hand over top the lid with a dish towel and keep most of the hole covered. Ladle the soup into a blender. Bring to a boil; cook and stir for 2 minutes or until thickened. Cook onion, for 5 minutes or until softened, make sure to stir occasionally. Add salt and pepper powder along with the coconut milk . Whisk in the coconut milk and pumpkin. 15 Ratings 10 Best Pumpkin Soups for Sweater Weather. Add the garlic, ginger, curry powder, cumin, and turmeric and cook 2 minutes, stirring frequently, until very aromatic. Add the sweet potatoes and stir to coat for about 2 minutes. This vegan soup is ready just over 35 minutes with minimal prep and in one pot. Add pumpkin and water or stock and boil pumpkin till soft and tender. Stir in pumpkin, coconut milk and broth, bringing to a boil then reducing the heat to a simmer. Pour in chicken broth and continue to whisk until smooth. Add the minced garlic and ginger, and cook another minute. Add pumpkin, broth, coconut milk and sugar; whisk to combine. I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. Remove from heat. Cook for about 3 minutes or until soup starts to bubble. How to make potato, pumpkin and spinach in creamy coconut curry sauce . One of the best parts of this vegan pumpkin soup are the health benefits. ingredients: water, pumpkin puree, coconut milk (coconut extract, water), sweet potatoes, onions, carrots, celery, apples, curry powder (turmeric, coriander, cumin, garlic, ginger, cinnamon, allspice, nutmeg, red chile pepper), cornstarch*, sea salt, brown cane sugar, vegetable broth (natural flavor, water, salt, olive oil expeller pressed palm I'm Sam -- the founder of Ahead of Thyme, wherewe help busy people eat real food that tastes good. Reheat leftover soup in the microwave in 30 second intervals until warmed through, on the stovetop over medium-low heat until warm, or in the crockpot according to the appliances instructions. Your email address will not be published. Start off by prepping all the ingredients. 1/2 tsp ground ginger Measure 6 tablespoons coconut milk into a small bowl and reserve for serving. Then stir in the pumpkin, vegetable . Made with Thai red curry paste, coconut milk and a little vegetable (or chicken) broth, it comes together in as little as 10 minutes. Spiced Pumpkin Soup With Brown Rice, Black Beans And Lime Whipped Feta Daily Life. For two people, that comes out to one cup pumpkin, one cup coconut milk. Add the pumpkin, curry spices, salt and pepper into the slow cooker and stir several times for spices to coat. and mix it until the flour has dissolved. Stir in the curry powder and cook for another minute. Add the broth and coconut milk to the pot. Stir in the garlic and curry paste and cook about 1 minute, until the curry paste is fully incorporated. Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes. In a large pot, heat the oil over medium heat. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. Read More, Copyright 2022 Simply Delicious on the Foodie Pro Theme Privacy. Place the pumpkin chunks on a baking tray and pour over the oil. How to freeze: Carefully transfer cooled curry soup to a freezer-safe airtight container or freezer bag and freeze for up to 3 months. Cover, and boil 15 to 20 minutes more, stirring occasionally. Ingredients 2 tablespoons olive oil 1 small onion, diced 2 cloves of garlic, minced 1 teaspoon ginger, minced 1 tablespoon mild curry powder teaspoon garam masala spice blend 3 cups vegetable stock Add garlic, ginger, curry paste, chili powder, turmeric, cumin, salt & pepper and saute for another minute or so until fragrant. 6 Ratings Save. Add the curry powder, salt and pepper and cook, stirring,. Click Here To Subscribe to my newsletter: I was really disappointed in this recipe. In a large pot over high heat, add the chicken stock. Step 2: Add in the broth, red curry paste, pumpkin puree, coconut milk and paprika and stir until smooth. Stir in the flour and curry powder until blended. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Comforting and filling vegan curried pumpkin soup made with coconut milk and cannellini beans. 1 cup coconut milk. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Season with the salt and place in the oven and allow to roast for approximately 30 minutes until the pumpkin is soft and starting to caramelise. Still it was so-so. Thin the Curry Paste with Coconut Milk Step 5 Cooking the Spicy Pumpkin Soup Add in your vegetable stock, the pumpkin pieces drained from the saltwater, and all the rest of the ingredients holding back 1 cup of coconut cream. It is mild and not too spicy so feel free to add chilis or cayenne to heat up the final dish. Simmer and let it boil for a good 20 minutes on low flame. It will take about twenty minutes in the oven with a drizzle of oil, or it can be done in an Instant Pot. 2-3 tablespoons coconut oil 1 large onion, coarsely chopped 4 garlic cloves (I add them whole, the blender will do the work later) 3 lime leaves (or a bit of lemongrass, or omit) 2 tablespoons red curry paste 1-2 teaspoons grated ginger 3 cups roasted pumpkin or butternut squash, skin and seeds removed* How to Make Curry Pumpkin Soup with Canned Pumpkin. Stir in the curry powder. Pumpkin and Chicken Soup with Coconut Milk Princess Tafadzwa. Available in mostgrocery stores, international markets and Asian grocery stores, Thai red curry typically has a base ofredbell pepper, redchilies, garlic, ginger, lemongrass, green onion or shallot. Stir in the curry powder, vegetable broth, ground coriander, salt, and red pepper flakes. Optional garnishes: Extra coconut milk, pumpkin seeds. Pour the coconut milk and water into the pot; mix well. Puree the soup in a food processor or blender in small batches. Stir to combine. Add the pumpkin, chickpeas, curry powder, ginger, salt, pepper, turmeric, cinnamon, and cayenne pepper. 1. Transfer the mixture to a blender. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, we're Sam and Dan! Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Cook for another 2 minutes. As an Amazon Associate I earn from qualifying purchases. 1 tbsp olive oil (or coconut oil) 1 onion, chopped. Blend using a hand blender or cool down completely and blend using a blender or mixer. Bring the heat to medium low and add in ginger, curry powder and cayenne. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Step 2 Stir in pumpkin puree and brown sugar, then whisk in vegetable stock and bring to boil. Cover and cook on low until vegetables are very tender, about 7 hours. Cook the onion, garlic and ginger until soft and translucent. Didnt have veg stock so subbed half (home-made) bone broth, half water. * Percent Daily Values are based on a 2,000 calorie diet. Cook, covered, for about 15-20 minutes or until the sweet potatoes are soft (3). Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Instructions. When the oil is hot, add the onion, garlic and ginger and stir. Roast until fork tender, 40 to 45 minutes. Now heat the coconut oil in a large saucepan or pot and saut the onion for about 3 minutes until translucent. Increase heat to high and bring to a boil. Add the spices and cook for another 30 seconds. Season with salt and pepper to taste before serving. You can also follow along onInstagram,Pinterest, andFacebookfor more recipe updates. Mix in the vegetable broth, curry powder, salt, coriander, red pepper flakes, cinnamon, and ginger. Whisk until smooth. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Reduce to a simmer and cook until squash is tender and can be pierced with a fork, about 15-20 minutes. Add pumpkin, coconut milk, maple, lime juice and salt and whisk until smooth. Heat the coconut oil over medium-high heat and cook the onions for about 5-7 minutes (or until soft). Add the coconut milk, stir well and simmer for about 5 minutes. This vegan soup is ready just over 35 minutes with minimal prep and in one pot. We add even more. Reduce the heat to low and coat everything in the pot in spices. Instructions. Step 2 Meanwhile, in a large skillet over medium-low heat, heat 2 tablespoons oil. Add garlic, ginger, and curry powder and cook for 1 minute until fragrant. Bring to the boil and then reduce the heat, cover and simmer for 45 minutes. Most recently, I decided to use pumpkin to create a light and creamy vegan Thai curry soup. Increase heat to high and bring to a simmer, stirring often. Carefully transfer cooled curry soup to a freezer-safe airtight container or freezer bag and freeze for up to 3 months. The Lemon Bowl* Here, you can find hundreds of delicious, quick and easy recipes, using quality and wholesome ingredients. Any more than that can cause a serious accident. Melt butter in a large (5 to 6 quart), thick-bottomed pot over medium heat. It makes a great starter, or is a perfect small meal on its own as it is quite filling. Stir occasionally. How to reheat: Reheat leftover soup in the microwave in 30 second intervals until warmed through, on the stovetop over medium-low heat until warm, or in the crockpot according to the appliances instructions. Cook the onion, garlic and ginger until soft and translucent. Add coconut milk, salt to taste and simmer. When ready to eat, transfer the soup to the fridge and let it thaw overnight. Over medium heat, place a deep pot and pour in the coconut oil. Lovely! Add the broth, pumpkin puree, and red pepper flakes. Add stock, bay leaves, and pumpkin pure: Coconut Curry Pumpkin Soup is one of my favorite soups of the season. Dice the onion, garlic and celery and chop the scotch bonnet pepper very finely. How to make pumpkin lentil curry soup Cook down the veggies. Add the pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Add pumpkin and the potato to the pan and cook for about 5 minutes, stirring occasionally. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Evenly pour the coconut milk over it and slowly add enough water to just cover the pumpkin. Mention. Skin and seed removed and chopped into chunks. If you continue to use this site we will assume that you are happy with it. Click Here To Subscribe to my newsletter. Curried Pumpkin Soup, Pumpkin Soup, Pumpkin Soup with Coconut Milk, Creamy Coconut Carrot Soup Recipe (Vegan, Whole30, Paleo), Spicy Thai Pumpkin Soup (Easy Keto & Vegan Recipe), Butternut Squash Apple Soup (Vegan, Whole30, Paleo), The BEST Chicken and Rice Soup (Easy One-Pot Recipe! Curried Pumpkin Soup. Simmer for 10 minutes. Cook for 7-10 minutes, stirring occasionally. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Whisk in the pumpkin and coconut milk, and cook another 5 minutes. Author: bbcgoodfood.com Published Date: 09/17/2022 Review: 4.06 (565 vote) Summary: Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Easy and healthy vegan coconut curry pumpkin soup topped with toasted cashews and fresh chillies is a rich, satisfying and guilt-free recipe. Add the vegetable broth and stir to combine. Allll the yums! Stir in the lime juice and strain the soup for a smooth texture. Pour in the stock and coconut milk then add the roasted pumpkin. Add the lemongrass (plus leftover stalk if using fresh lemongrass), the makrut lime leaves, shallot, garlic, galangal, and chile pepper. Heat oil in a saucepan at medium-high heat. Read more about us. Filed Under: Curry Recipes, Dinner Recipes, Gluten Free, Recipes, Soups, Vegetarian Tagged With: easy, healthy, pumpkin soup, soup recipe, Vegan, vegan soup, vegetarian soup, Tips, tricks & simple recipes for delicious meals, Hi! Nutrition Facts This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. Next, add pumpkin, potato and carrot cubes with curry and paprika powder and saut for about 3 minutes. Add pumpkin, broth and salt to the pot; bring to a boil over medium-high heat. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. salt, pumpkin soup, pumpkin, chili flakes, garlic cloves, medium onion and 9 more. Stir in the curry powder, salt, sugar, turmeric, coriander, and red pepper flakes; cook a few seconds more until fragrant. We like to help busy people eat real food that tastes good. Allow to cool and then remove skin and lightly mash flesh so that there are no large chunks. Add the chicken stock, pumpkin, brown sugar, salt, black pepper and cumin. Tag me @aheadofthyme on Instagram. Add coconut milk and pumpkin. Learn how your comment data is processed. Using an immersion blender, puree soup until smooth. Save. Cook for 2 minutes until tomatoes become mushy. 1 package (16 ounces) dried lentils, rinsed; 1 carton (32 ounces) vegetable broth; 2 tablespoons curry powder; 1 garlic clove, minced; 2 cans (13.66 ounces each) coconut milk As an Amazon Associate I earn from qualifying purchases, at no additional cost to you. Use an immersion blender to blend the soup super smooth all in one-pot! Your email address will not be published. Turn lid valve to seal, and set to high pressure for 10 minutes. 2 tablespoons curry powder teaspoon ground ginger or 1 teaspoon grated fresh ginger 15 oz canned coconut milk full-fat, unsweetened, stirred until smooth INSTRUCTIONS In a large stockpot, whisk together the chicken broth, pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger. Add the onions and sprinkle with salt and pepper. . Start by adding olive oil in a large pot and place over medium high heat. Add the garlic and ginger. You can also pour the soup from the pot into a traditional blender, blend, and then transfer back to the pot. Save. STEP2: In a medium or large skillet heat up 1 tablespoon coconut oil and add diced potatoes, fry them for about 5-7 minutes on medium heat. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Yes, allow the cooked soup to cool before transferring to freezer-safe containers. Add red curry to sauteed onion Red curry added to sauteed onion mixture Step 2: Layer flavors in the pot for the perfect Pumpkin Thai Soup Recipe Saute the onion first, then add ginger. Ingredients: 1 medium-sized pumpkin 1 can of coconut milk curry paste of your choice curry powder of your choice 3 cloves of garlic 2 small onions 1/2 bunch of parsley salt How to prepare and cook: Wash the pumpkin, cut it into quarters (or even smaller slices), remove the seeds, and peel it. In a large stock pot or Dutch oven heat the olive oil over medium-high heat. Step 1: Roast your pumpkin until tender. Add Thai red curry paste and, using a wooden spoon, gently heat for about 30 seconds. Stir in curry paste until hot and then immediately add broth to stop the garlic from toasting too much. salt, thyme, celery, fresh ginger, olive oil, parsley, chicken stock and 7 more. Secure lid on blender, and remove center piece to allow steam . How to Make It. Rub olive oil on both sides and lay sliced side down on a baking sheet. We use cookies to ensure that we give you the best experience on our website. Stir in ginger, garlic, curry powder, coriander, cumin, cinnamon and cayenne; cook for 1 minute. Add the broth and the pumpkin and stir. It's the perfect fall soup for busy fall weeknights or as a stress-free first course for Thanksgiving dinner. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 25 minutes. Add coconut oil to a large pot over medium-high heat. Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Don't forget to sign up for myemail newsletterso that you don't miss any recipes. Bring to a boil. If you don't want to peel and chop pumpkin, you can use pumpkin puree from canned or homemade. Add garlic and ginger and cook until fragrant, about 1 minute. Step 2. Preheat the oven to 180C/350F/Gas Mark 4. Add the onions and saut until softened, about 5 to 6 minutes. Reduce heat to low; simmer for 10 minutes for flavors to combine. In a large pot, heat the coconut oil over medium to medium-high heat and saute carrots, pumpkin, and onion, stirring occasionally, for 10-12 minutes. Cook on low for 6-8 hours or high for close to 5. For four people, it equals 2 cups pumpkin (or a can of prepared pumpkin) to one can of coconut milk. Cover with lid, and turn to manual. Heat on high until it comes to a light boil then reduce to low. Bring to a boil, then turn the heat down to let it simmer for 15-20 minutes, until the carrots are fully tender. Add the onions and saute until softened and transluscent (4-5 minutes). Add remaining ingredients, including the pumpkin, and bring to a simmer. 1 cup light coconut milk Directions Heat the coconut oil in a deep pot over medium-high heat. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. Pour invegetable stock, coconut milk, and pumpkin puree. Required fields are marked *. Add the flour mixture to the soup and let it gently simmer for another 10 minutes or so. Hello and welcome! Add garlic, carrots, ginger . Add 1 tablespoon of sugar, if needed. Add the pumpkin and yam. Heat a large dutch oven over medium heat, add the vegetable oil and heat through. Add the garlic and onions. I'm Alida, mom of twins and creator of Simply Delicious. Pumpkin Soup with Sage and Coconut milk Cubes N' Juliennes. I wish I had cut the chicken stock in half for sure I added garlic, ginger, and a bunch of spices just to try and give it some flavor. Prep: 5 mins Cook: 20 mins Total: 30 mins Servings: 4 -6 servings, about 8 cups Ingredients 2 teaspoons coconut oil or extra-virgin olive oil 1 1/2 cups chopped sweet yellow onion about 1 medium Saut until the onions are translucent, about 4 minutes. Stir in curry, cinnamon, nutmeg, and cloves and season with salt and pepper. Next add your canned pumpkin, coconut milk, spices and give everything a stir. Copyright 2021 Ahead of Thyme Incorporated. Pro Tip: This soup freezes wonderfully so make a double batch and freeze leftovers for a busy night at a later time. Reduce heat and. Keywords: coconut curry pumpkin soup, pumpkin soup with coconut milk, vegan pumpkin soup, curried pumpkin soup. Sorry it wasnt to your liking! If you want to bulk up this soup, you could add cooked noodles which will turn it more into a Laksa type thing but I would honestly just serve it with some Naan bread and perhaps a few crispy poppadoms for texture. Your email address will not be published. Bring to a simmer, cook for 5 mins, Easy and healthy coconut curry pumpkin soup, Healthy pumpkin soup recipe, pumpkin soup, Pumpkin soup recipe, Bacon, mushroom and crispy onion pizza and the ultimate steak salad. Your email address will not be published. Serve topped with the cashes, chillies and basil leaves. Puree in pot using an immersion blender; stir in lime juice and garnish with cilantro. Whisk until smooth. Yields about 1 1/4 cup per serving. Step 1. Then add garlic cloves and ginger and saut for another 1-2 minutes. Add coconut milk, stirring to combine. 2. Add the tomato paste, fresh thyme, allspice, bay leaf, cayenne pepper, coriander, curry powder, garlic and salt. ), Easy Buttered Egg Noodles with Parmesan Recipe, Chicken and Vegetable Stir-Fry (Easy & Healthy Recipe) . Drizzle with oil then season with salt and place in the oven. Saute until onions are translucent, about 3-5 minutes. Stir frequently, cook for 1-2 minutes until all spices are fragrant. Plus, it's a great recipe to use up any leftover pumpkin puree from your fall baking experiments. Add onion and saut for 4 minutes until softened. Add garlic, ginger, and curry powder and cook for 1 minute until fragrant. Serve hot garnished with cilantro and scallions. Stir to combine. Print Recipe Pin Recipe Prep Time 15 minutes Cook Time 4 hours Total Time 4 hours 15 minutes Servings 6 Ingredients 1 teaspoon olive oil 1 large yellow onion, chopped Your daily values may be higher or lower depending on your calorie needs. Mine wasnt as creamy as it looked in the pictures but it tasted great. Add the butter to a medium saut pan set over medium-low heat. Heat the olive oil in a large, heavy-bottomed pot over a medium heat. Heat coconut oil in a large pot over med-high heat. I am going in just a few mins.to purchase ingredients for The This Pumpkin Soup! Add garlic, ginger and curry paste and cook for another minute until fragrant. Pour in chicken broth and continue to whisk until smooth. Slow Cooker Version. I'm here to help you make easy, healthy recipes your family will love that won't strain the budget. Did you make this recipe? 2 teaspoon curry powder use hot or mild, your preference 1 teaspoon garam masala 1 can pumpkin puree not pie filling 4 cups vegetable stock salt and pepper 1/2 cup coconut milk be sure to shake the can well pepitas toasted, for garnish Instructions Heat the oil in a 4 or 5 quart Dutch oven or stock pot until shimmering. Stir in the pumpkin puree and vegetable stock. Season with salt and pepper to taste. Add the coconut milk and cook until hot, about 3 minutes. This easy, five-ingredient Thai Curry Soup with Pumpkin is creamy, fragrant and comforting. Whisk in the coconut milk and pumpkin. Saute 60 seconds. Add the garlic. Easy, healthy and SO delicious. Cover and cook on medium-low heat about 15 minutes, until the lentils are cooked but not too soft. Add the curry powder, cumin, coriander, cinnamon, and salt. Stir in curry powder and garam masala, and keep stirring for about 15 seconds. 2 tsp mild curry. Cover and simmer for about 10 minutes. Preheat oven to 350F. Because you start with a can of pumpkin, it's very easy to make. Step 1: In a large saucepan, add olive oil and cook red pepper, onion and garlic and cook over medium heat for about 5 minutes or until vegetables are nearly tender. 3. Stir to combine all the ingredients. Quick and Easy Canned Pumpkin Soup. Return to a pot, and reheat briefly over medium heat before serving. Add chopped tomatoes and cup / 60 ml of water. Creamy Thai Pumpkin Curry Soup. Along with the aromatic spices and coconut, you get an incredibly delicious soup and then what do we do? Allow to simmer for 10 minutes then season to taste and puree in a food processor or with a handheld blender. in less time and without posting endless content until you burn out. Ladle into bowls and garnish with a drizzle of the reserved coconut milk and . Place the pumpkin chunks on a baking tray, drizzle with 1 tablespoon of olive oil and season generously with sea salt and freshly cracked black pepper. limes, coriander seeds, red onions, pumpkin, coconut milk, sea salt flakes and 16 more. 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