Coconut Curry Pumpkin Soup

Pumpkin Soup
Note: 

The first time I had this lovely winter soup was many years ago, and I haven't had it since.  That is until we were looking for something to do with our autumn decor a few weeks ago -  after freezing 48 cups of pureed pumpkin, we needed to find some pumpkin recipes! 

The sweetness of the pumpkin and coconut milk balances nicely with the curry spices and red pepper flakes.

Those of you averse to coconut milk (which I find hard to imagine, but there are some!) can leave it out completely for a thicker soup, or use a milk or cream substitute instead.  The original calls for a dollop of sour cream, but it's not necessary if you're trying to stay away from dairy.

Don't forget the pumpkin seeds!

Tools needed: 
large saucepan or pot
Time: 
40 minutes
Ingredients: 
1 medium yellow onion, chopped
4-5 garlic cloves, crushed
1/2 stick butter or 1/4 cup butter substitute
1 tsp curry powder
1/2 tsp salt
1/4 tsp coriander
1/4 tsp crushed red pepper flakes
3 cups vegetable broth
1 15 oz can pumpkin (or 2 cups pureed pumpkin
1 cup coconut milk or even better, (coconut cream!)
Sour cream
Chipped fresh chives or cilantro
Toasted pumkin seeds
Directions: 
  1. Saute the onion and garlic in the butter in a large saucepan or pot until the onion is tender.
  2. Stir in the curry powder, salt, coriander and red pepper flakes. Cook for one minute, stirring occasionally.
  3. Add the broth and mix well. Bring to a gentle boil.
  4. Boil for 15 to 20 minutes, stirring occasionally.
  5. Stir in the pumpkin and coconut milk.  Cook for 5 minutes, stirring occasionally.
  6. Process the soup in batches in a blender until creamy.  Ladle the warm soup into bowls.
  7. Top each serving with a dollop of sour cream (if desired - skip if dairy free) and sprinkle with chives, cilantro and/or toasted pumpkin seeds.
Serves: 
3-4

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