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My review
Coconut Curry Pumpkin Soup
PHARMERGIRL
"This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling."
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Ingredients
50 m servings 171 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
- Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Nutrition Facts
Per Serving: 171 calories; 13.5 g fat; 12 g carbohydrates; 2 g protein; 0 mg cholesterol; 601 mg sodium. Full nutrition
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Reviews
Read all reviews 118154 Ratings
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Most helpful positive review
7/13/2008
This was fantastic - a friend of ours made this soup for my husband and I a few months ago, and this recipe was almost as good as hers. I made the non-vegan version (used butter and chicken bro...
Most helpful critical review
7/30/2009
I had high hopes for this recipe after reading the reviews. It seemed like the perfect way to use up the leftover pumpkin and coconut milk I had from two other recipes. But it was full-fat coc...
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7/13/2008
This was fantastic - a friend of ours made this soup for my husband and I a few months ago, and this recipe was almost as good as hers. I made the non-vegan version (used butter and chicken bro...
7/30/2009
I had high hopes for this recipe after reading the reviews. It seemed like the perfect way to use up the leftover pumpkin and coconut milk I had from two other recipes. But it was full-fat coc...
11/1/2008
This was a really good soup. To spice it up a little bit, I added 1/4 tsp ginger and sprinkled in some cinnamon. Also, a dab of sour cream on top made this soup great.
2/14/2009
Yum! I subbed olive oil for the coconut oil, and it was just as delicious. I had lots of people commenting on it and wanting to taste when i brought some to class the next day...and those who di...
11/3/2011
I absolutely loved this soup. The only changes I made was upping by half every spice except for the salt, and adding 1/2 tsp each of cinnamon and ground ginger. The soup was even better reheated...
7/10/2009
I made this tonight and my husband loved it! I made it in the crockpot so I wouldn't have to keep an eye on it. Turned out great. Very savory. I'm a fan!
11/28/2008
This recipe was very tasty as is. I did it again reducing the curry powder to 1/2 teaspoon and added 1/2 teaspoon garam masala. Also great!
11/28/2011
YUM! Thanks for this great vegan recipe. I used fresh pumpkin, a little extra vegetable broth to water down my full fat coconut milk, and added some turmeric, chili powder, fresh ginger and ga...