About
Vegan, paleo, glutenfree...and soo yummy.
Warm, spicy, sweet...cozy and creamy.
Two of the ingredients come straight from a can and the whole recipe takes about 30 minutes.
Full of vitamins A and C, healthy coconut fat, spices with all sorts of wonderful properties...vegan.
Tags
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Sierra H. favorited Curried Pumpkin Soup
18 Mar 02:27
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Emo Chick favorited Curried Pumpkin Soup
10 Jan 21:13
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Alyshia S. favorited Curried Pumpkin Soup
28 May 15:48
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Ali H. favorited Curried Pumpkin Soup
22 Jan 20:07
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JJ J. favorited Curried Pumpkin Soup
29 Nov 18:39
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k j. favorited Curried Pumpkin Soup
29 Nov 15:55
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Step 1
Melt the butter in a soup pot over medium heat. Sauté the onions until translucent. Then add the garlic, curry, cinnamon, and black pepper. Cook, stirring, for an additional minute or so on low heat.
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Step 2
Add the water, boullion, pumpkin, and bay leaves. Stir to mix, and heat on high until soup comes to a boil. Then reduce the heat, cover, and simmer for about 15 minutes.
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Step 3
Add the coconut milk, heat on high, and bring back to a boil. Then turn off the heat. (Don't worry if the coconut milk isn't smooth...the blending will take care of it.)
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Step 4
Remove the bay leaves. They'll be hard to see, but a few scoops from the bottom should bring them up. Then very carefully use an immersion blender to blend the soup until very smooth.
