This oil-free pumpkin curry soup is simply delicious. Its creaminess comes from coconut milk, so it is naturally dairy-free. In addition, this plant-based soup is a great source of vitamin A.
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Oil-Free Pumpkin Curry Soup
This oil-free pumpkin curry soup is simply delicious. Its creaminess comes from coconut milk, so it is naturally dairy-free. In addition, this plant-based soup is a great source of vitamin A.
Ingredients
- 1 large yellow onion, diced + 1/2+ cup water
- 2 cloves of garlic, minced
- 2 15 ounce cans pumpkin puree
- 2 13.5 ounce can coconut milk, full fat
- 2 cups water + vegetable bouillon
- 1 1/2 cups carrots, blended (+ 1/4 cup water)
- 1/4 teaspoon ground black pepper
- 1 teaspoon Himalayan salt
- 1 teaspoon turmeric powder
- 1 tablespoon curry powder
Instructions
- In a medium pot, heat 1/2+ cup water, garlic, and onion until water cooks off.
- Pour in remaining 2 cups water and vegetable bouillon and bring to a boil.
- Add chopped carrots and 1/4 cup water to the blender and blend carrots until nice and creamy (like applesauce).
- Add pumpkin, coconut milk, and blended carrots and mix thoroughly until nice and creamy.
- Add remaining ingredients and let simmer for 15 minutes.
- Enjoy!
Notes
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 148kcal, Carbohydrates: 8g, Protein: 2g, Fat: 13g, Saturated Fat: 12g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 552mg, Potassium: 260mg, Fiber: 2g, Sugar: 4g, Vitamin A: 4143IU, Vitamin C: 4mg, Calcium: 24mg, Iron: 1mg
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