Ingredients

The following ingredients have 4 Servings
  • 1 lb pumpkin (cubed)
  • 2 tablespoons butter
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons curry powder
  • 1/2 teaspoon cinnamon
  • 1 tablespoon ginger (minced)
  • 2 large carrots (chopped)
  • 2 1/4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1 1/4 cups coconut milk (canned)

Instruction

  • Add the butter into a large soup pot and place over medium heat. Once hot, add the onion and cook for 2 minutes. Add the garlic.
  • Add the pumpkin, curry powder, cinnamon, ginger, and carrots, followed by the vegetable stock. Season with salt and pepper. Stir and bring to a boil. Once boiling, reduce the heat to low and let everything simmer for 20-25 minutes, or until the pumpkin is soft and tender.
  • Remove the soup pot off the heat and using a blender or food processor, blend until smooth.
  • Place the soup back over the heat and stir through the coconut milk.