Description
A delicious and creamy Savory Low-Carb Pumpkin Soup with Curry & Coconut, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 ounces) pure pumpkin puree
- 3 cups vegetable broth
- 1 can (13.5 ounces) coconut milk
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the curry powder, ground cumin, and cayenne pepper (if using) to the pot, stirring well to combine and cook for another minute.
- Pour in the pumpkin puree and vegetable broth, stirring until smooth. Bring the mixture to a gentle simmer.
- Reduce the heat and stir in the coconut milk. Allow the soup to simmer for about 10-15 minutes, stirring occasionally.
- Season with salt and black pepper to taste. If you prefer a smoother texture, use an immersion blender to puree the soup to your desired consistency.
- Serve hot, garnished with fresh cilantro or parsley.
Notes
- For a creamier soup, add an extra half can of coconut milk.
- You can substitute the vegetable broth with chicken broth for a richer flavor.
- For added texture, top with roasted pumpkin seeds or a dollop of sour cream before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg