Curry-Coconut Pumpkin Soup

A warm, cozy treat on a cold winter afternoon, my delicious curry-coconut pumpkin soup is so good, they'll never believe how crazy easy it is to make!

Prep time: 1 minutes
Cook time:  10 minutes
Yield: 6 servings

Ingredients

  • 1 tsp coconut oil
  • 1 large shallot, minced
  • 1 tsp kosher salt
  • 1 tsp minced garlic
  • 2 tsp minced ginger
  • 1 tsp curry powder
  • Β½ tsp dried coriander
  • Β½ tsp cumin
  • ΒΌ tsp cinnamon
  • Pinch cayenne pepper
  • 1 15 oz can pumpkin puree
  • 3 cups low sodium chicken stock
  • 1 cup light coconut milk
  • 2 TB dark brown sugar
  • 1 tsp lime juice
  • 6 tsp chopped cilantro

Instructions

Heat coconut oil in a large soup pot. Add shallot and salt and cook for 5 minutes, stirring frequently, until shallot is softened. Add garlic, ginger, and spices and cook for 1 minute. Add pumpkin stock, coconut milk, and brown sugar and whisk to combine. Simmer for 10 minutes to combine flavors. Stir in lime juice and serve garnished with cilantro.