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30 mins

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.

Posted by Clair Published See Clair's 7 projects »

  • 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.

  • 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.

  • 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.)

  • 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.

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