Roasted Pumpkin 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!
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 142 kcal | Sugar | 8 g |
| Carbs | 15 g | Cholesterol | 3 mg |
| Protein | 2 g | Sodium | 89 mg |
| Fat | 7 g | Fiber | 2 g |
| Sugar | 8 g | ||
| Cholesterol | 3 mg | ||
| Sodium | 89 mg | ||
| Fiber | 2 g |
Prep Time: 15 min Cook Time: 35 min Total Time: 50 min
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.