This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It’s made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.
Ingredients
- ¼ cup coconut oil
- 1 cup chopped onions
- 1 clove garlic, minced
- 3 cups vegetable broth
- 1 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon ground coriander
- ¼ teaspoon crushed red pepper flakes
- 1 (15 ounce) can 100% pure pumpkin
- 1 cup light coconut milk
Directions
Step 1
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. 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. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
Step 2
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 171 | |
% Daily Value * | |
Total Fat14g | 17% |
Saturated Fat11g | 53% |
Sodium601mg | 26% |
Total Carbohydrate12g | 4% |
Dietary Fiber3g | 11% |
Total Sugars5g | |
Protein2g | |
Vitamin C5mg | 27% |
Calcium38mg | 3% |
Iron1mg | 7% |
Potassium197mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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