Curried Pumpkin/ Butternut Coconut Soup

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“Heart, body and soul warming! Use any winter squash you favor. You can even used canned pumpkin. If you pureed your own squash which is super easy see here Pureed Squash Butternut, Acorn Any Hard Winter Squash! do toast up the seeds for a great garnish check this Spicy Roasted Butternut Seeds / Pumpkin Seeds or many others on food.com. Optional Chickpeas gives this a nice texture with the creamy soup. Or serve over rice.”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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. Bring to a simmer cooking for 15 minutes. Stir in 2 tablespoons of the cilantro, parsley and or scallions.
  6. Ladle soup into serving bowls, and garnish with shredded coconut and remaining cilantro, parsley and or scallions.

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