Ingredients
Scale
- 2 cups pumpkin purée
- 1/2 small onion, finely chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 tablespoon curry powder (medium heat recommended)
- 1 (13.5 ounce) can light coconut milk
- 1/2 tablespoon pure maple syrup (substitute with honey if desired)
- 1 tablespoon flour
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot and sauté onion until translucent.
- Add garlic and cook until fragrant.
- Stir in pumpkin purée, vegetable broth, and curry powder; bring to a gentle boil.
- Reduce heat and simmer the soup for 5 minutes.
- Mix in coconut milk and maple syrup; stir well.
- Combine flour with a bit of soup, then stir back into pot.
- Simmer gently for another 10 minutes until thickened.
- Season with salt and pepper, and serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Choose quality canned pumpkin purée for the best flavor.
Adjust the spiciness of curry powder to suit your taste.
For a smoother texture, blend the soup after cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 3
- Sodium: 500
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 4
- Cholesterol: 0