Easy Roasted Pumpkin Coconut Curry Soup
No one will know you cheated just a bit with this Roasted Pumpkin Coconut Curry Soup and honestly, no one will care! It's easy and so delicious!
Servings: 8
Calories: 142kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 large onion roughly chopped
- 3 medium cloves garlic
- 1 medium apple peeled, cored, and roughly chopped
- 1 large potato peeled and roughly chopped
- 1-4 teaspoons red curry paste *
- 2 tablespoons brown sugar
- 1 teaspoon mild yellow curry powder
- 1 teaspoon ground coriander
- ½ teaspoon cumin
- 2 teaspoons finely chopped fresh ginger
- 1 15- ounce can pumpkin puree
- 3 cups low sodium chicken broth
- 1 14 ½- ounce can light coconut milk
- salted, roasted cashews for garnish, if desired
- Greek yogurt thinned with a bit of milk for garnish, if desired
Instructions
- Preheat oven to 425˚F.
- Combine olive oil, butter, onion, apple, potato, garlic, curry paste, brown sugar, curry powder, ground coriander, cumin, ginger in a Dutch oven or oven-safe pot. Stir well to combine. Place in preheated oven and roast, uncovered for 10 minutes.
- Remove from oven and add pumpkin puree. Stir well to combine. Roast (again, uncovered) for another 15-20 minutes until puree is deepening in color. Stir the mixture half way through.
- Remove from oven and add chicken broth and coconut milk. Bring to a low simmer and cook for 10 minutes. Puree mixture with an immersion blender or a regular blender.
- Serve with a small dollop of cream or Greek yogurt, some chopped cilantro and a sprinkle of roughly chopped cashews.
Notes
* Go with how spicy your palate is. 2 teaspoons is medium spicy. You can always add more but can't take it back.
Nutrition
Calories: 142kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 89mg | Potassium: 246mg | Fiber: 2g | Sugar: 8g | Vitamin A: 9175IU | Vitamin C: 5.3mg | Calcium: 32mg | Iron: 1.2mg