Curried Pumpkin/ Butternut Coconut Soup
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 tablespoon coconut oil
- 1⁄2 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) can low fat coconut milk
- 2 cups low-sodium low-fat chicken broth or 2 cups vegetable broth
- 2 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 4 tablespoons chopped parsley, chopped basil or 4 tablespoons sliced scallions, divided
- 4 tablespoons shredded coconut, toasted
directions
- Heat coconut oil in a large pot on medium setting.
- Saute onions, ginger and garlic, and saute until onions are tender.
- Add pumpkin then puree with a hand immersion blender until mixture is smooth.
- Add chickpeas if using.
- Add coconut milk, chicken stock, salt, soy sauce, lime juice, curry paste and brown sugar to saucepan. Bring to a simmer cooking for 15 minutes. Stir in 2 tablespoons of the cilantro, parsley and or scallions.
- Ladle soup into serving bowls, and garnish with shredded coconut and remaining cilantro, parsley and or scallions.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey