Coconut Cream of Pumpkin Curry Soup | Dairy-Free & Low-Carb
Curry spices flavor a naturally sweet pumpkin soup, thickened with coconut milk and garnished with cilantro.
Servings: 6 servings
Add the pumpkin puree and coconut milk to a saucepan over medium heat and bring to a simmer.
Add broth and all the spices. Reserve cilantro. Use an immersion blender or stir with a whisk to combine the ingredients. Continue to cook over medium heat for 30 minutes. Keep the soup at a light simmer, the liquid will reduce as the soup thickens.
Divide into bowls and serve warm.
Calories: 164kcal | Carbohydrates: 8g | Protein: 5g | Fat: 14g | Saturated Fat: 12g | Sodium: 236mg | Potassium: 286mg | Fiber: 3g | Sugar: 2g | Vitamin A: 11024IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 3mg