Curried Pumpkin Soup
We know very well that creating a holiday meal can be stressful. This five ingredient Curried Pumpkin Soup recipe should help relieve some of that stress.
Curried Pumpkin Soup
Servings: 8 people
Calories: 114kcal
Ingredients
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 2 (15 ounce) cans pure pumpkin puree
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 (13.5 ounce)can full fat coconut milk
- ¼ cup roasted salted pumpkin seeds
Instructions
- Place the curry paste in a Dutch oven or stock pot and heat over medium heat until fragrant, about 1 minute. Add the chicken or vegetable broth, pumpkin, 1 teaspoon salt, and ½ teaspoon pepper. Increase the heat to high and bring to a boil, stirring occasionally, about 7 minutes. Stir in the coconut milk and cook for 2-3 minutes or until heated through. Taste and add more salt and pepper if desired. (Can be made ahead up to this point and stored, covered, in the refrigerator. Reheat over medium heat before serving.)
- Garnish bowls of the soup with pumpkin seeds.
Nutrition
Nutrition Facts
Curried Pumpkin Soup
Amount Per Serving
Calories 114
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 43mg14%
Sodium 69mg3%
Potassium 358mg10%
Carbohydrates 1g0%
Protein 17g34%
Vitamin A 630IU13%
Vitamin C 0.3mg0%
Calcium 13mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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