Saturday, February 14, 2009

Pumpkin Coconut Curry Soup

Alright, so as requested I am posting the delicious pumpkin coconut curry soup recipe I made earlier this week! This is basically a cut and paste from

Pumpkin Coconut Curry Soup

1/4 cup coconut oil (I subbed olive oil)
1 cup chopped onions
1 clove garlic, minced
3 cups vegetable broth
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1 (15 ounce) can 100% pure pumpkin
1 cup light coconut milk

1. 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.
2. 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.



  1. mmm this sounds really good. and i need to get a blender..

  2. wow...
    i need a blender too - we could go halfsies and devise a joint-custody regime...

  3. I just made this last night. it is AMAZING. boy do i love having a blender, it is just so useful. hahaha. actually, mine is uber small and could easily be 'rented' out - for a fee, of course.