Autumn Lunch Idea ~ Coconut Curry Pumpkin Soup
We celebrated Thanksgiving last week here in Canada and autumn is in full swing. Naturally this means that pumpkins are in season. Last week, my husband and I made a trip to one of our favourite Thai restaurants and I ordered the coconut curry pumpkin soup. It was better than I had originally anticipated and my husband asked that I recreate the recipe at home.
After some searching, I came across this recipe from All Recipes and modified it to suit our tastes. It turned out beautifully!
Unlike many soups that aren’t quite filling, this one has a higher fat content (good fats!) so if you do want to serve it with something I wouldn’t suggest anything heavier than a small bowl of rice.
- 1/4 cup coconut oil
- 1 cup chopped onions
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 2 1/2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground coriander
- 3/4 (32 ounce) can 100% pure pumpkin
- 1 cup light coconut milk
- 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 and coriander. 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.
- 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.