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Name: Creamy Curry Cocunut Pumpkin Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 4 teaspoon Canola Oil; 6 cloves Garlic minced; 4 carrots diced; 1/2 cup Brown sugar; 4 teaspoons Curry powder; 2 teaspoon Fresh ginger; 1 teaspoon Cinnamon; 30 ounces pumpkin; 6 cups vegetable broth; 2 cups coconut milk

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INGREDIENTS

4 teaspoon Canola Oil
6 cloves Garlic ; minced
4 carrots ; diced
1/2 cup Brown sugar
4 teaspoons Curry powder
2 teaspoon Fresh ginger
1 teaspoon Cinnamon
30 ounces pumpkin
6 cups vegetable broth
2 cups coconut milk

Servings

INSTRUCTIONS

Heat the canola oil in a large stockpot over medium-high heat. Add the garlic, shallot and carrots, and season with a pinch of salt and pepper. Cook for about 5 minutes, or until the carrots begin to soften but before the shallot and garlic begin to turn brown.

Add the brown sugar, curry powder, cinnamon, ginger, and pumpkin puree. Stir until spices are well combined.

Add the vegetable broth and bring to a simmer. Season to taste with salt and pepper.

Turn off the heat and stir and combine the coconut milk. Serve.

Or (optional) purée the soup to a velvety consistency using an immersion hand blender, food processor, or blender.

NOTES

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Nutrition

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Serving Size: 1 Serving (539g)
Recipe Makes: 6 Servings

Calories: 391
Calories from Fat: 176 (45%)

Amt Per Serving		% DV

	Total Fat 19.5g	26 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 600.6mg		21 %
Potassium 856.4mg		23 %
Total Carbohydrate 56.5g		17 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 54.2g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 391

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