It’s fall y’all! 🍁 Cozy up under a blanket with a good book & this easy peasy Pumpkin Curry Soup.
Ingredients (6 servings)
- 2 cups of Sweet Onion, chopped
- 1 cup of Carrots, chopped
- 4 cloves of Garlic, smashed
- 1” piece of Ginger, peeled & chopped
- 1 Jalapeño Pepper, de-seeded & chopped
- 1 Lime, juiced
- 1 can of Coconut Milk
- 4 cups of Vegetable Broth
- 2 (15oz) cans of Pumpkin Purée, unsweetened
- 2 Bay Leaves
- 1 tsp of All Spice
- 1 tbsp of Curry Powder
- 1 tsp of Salt
- Unsalted Dry Roasted Peanuts
Directions:
1. Heat olive oil in a large pot over medium heat. Add onion and carrot; cook until softened ~5 minutes.
2. Add garlic, ginger, jalapeño, spices stirring constantly until fragrant ~1 minute.
3. Add pumpkin, broth and salt. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
4. Pour soup into a blender. Add in coconut milk and juice from 1 lime & blend until smooth. Top soup with peanuts and enjoy!
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