Recipe PUMPKIN CURRIED SOUP - How to make PUMPKIN SOUP Recipe

PUMPKIN CURRIED SOUP - How to make PUMPKIN SOUP Recipe

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SOUP'S ON for the fall season...homemade hearty "PUMPKIN CURRIED SOUP"...loaded with pumpkin puree, cream of coconut, fresh grated ginger & ground curry!! Simply & easy to made yet delicious to eat!! Click on "Show more" below for recipe...

PUMPKIN CURRIED SOUP

Makes about 6 cups

  • 1 (15 oz.) can unsweetened 100% pure pumpkin puree
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoon fresh grated ginger root
  • 1/2 cup water
  • pinch Crush Red Pepper Flakes
  • 1 1/2 teaspoon ground curry
  • 1/2 cup real coconut cream
  • 1 cup onions, diced
  • 1 Tablespoon fresh squeezed lime juice
  • 1 (15 oz.) can low-sodium chicken broth
  • 1 Tablespoon olive oil
  • pinch Cumin
  • 1 1/2 teaspoon garlic, minced
  1. In a large Dutch oven, over medium-high, heat add oil and onions. Sautee for 8 minutes. Add garlic, ginger, curry, cumin and red pepper flakes. Sautee 1 additional minute. Add pumpkin, water and broth; bring to a boil. Reduce to medium-heat. Add coconut cream, lime juice and kosher salt, stirring often, cook for 25 minutes.
  2. Remove from heat. Cool slightly, Puree soup mixture in food processor (small batches at a time). Return to Dutch oven and simmer for 5 minutes or until soup has heated through.

Garnish with croutons, chives, green onions and sour cream.

Enjoy your meal!

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