Coconut Curry Pumpkin Soup

Name: Coconut Curry Pumpkin Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 425 grams 100% pure pumpkin; 59 milliliters coconut oil; 1 teaspoon curry powder; 1 clove garlic, minced; 0 teaspoons ground coriander; 237 milliliters light coconut milk; 237 milliliters chopped onions; 0 teaspoons crushed red pepper flakes; 1 teaspoons salt; 710 milliliters vegetable broth

Coconut Curry Pumpkin Soup might be a good recipe to expand your soup recipe box. Watching your figure? This gluten free, primal, and whole 30 recipe has 152 calories, 1g of protein, and 12g of fat per serving. This recipe serves 6. This recipe covers 8% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of Indian food. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 50 minutes. A mixture of onions, salt, vegetable broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes.

Ingredients you will need

Coconut Oil

Garlic

Onion

Equipment you will use

Pot

Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally.

Ingredients you will need

Red Pepper Flakes

Vegetable Broth

Curry Powder

Coriander

Salt

Whisk in the pumpkin and coconut milk, and cook another 5 minutes.

Ingredients you will need

Coconut Milk

Pumpkin

Equipment you will use

Whisk

Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

Ingredients you will need

Soup

Equipment you will use

Blender

Pot

Equipment

Pot

Whisk

Blender

Ingredients

Servings:

425grams

100% pure pumpkin 59milliliters

coconut oil 1teaspoon

curry powder 1clove

garlic, minced 0teaspoons

ground coriander 237milliliters

light coconut milk 237milliliters

chopped onions 0teaspoons

crushed red pepper flakes 1teaspoons

salt 710milliliters

vegetable broth

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Hofer Gruner Veltliner (1 Liter) with a 4.1 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.