You're just 20 minutes away from a delicious & quick fall pumpkin curry soup if you've got some coconut milk, curry seasoning, and pumpkin puree in your pantry.
Oil Onion Salt Pepper Garlic Curry power Pumpkin puree Full fat coconut milk Vegetable bouillon (or chicken bullion)
Add canola oil, onion, 1 clove minced garlic, curry powder, and each salt and pepper to medium sized pot over the stove (on medium heat). Sautee until onion is soft translucent, about 3-5 minutes.
Once onion is softened, add pumpkin, coconut milk, bouillon, water. Simmer until heated through.
(OPTIONAL) Pour soup into blender. Blend until smooth. Return to pot.
Top with plain Greek yogurt as a garnish, serve with whole grain bread or crackers. Goes well with a crunchy winter salad.
how to serve
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