Curried Pumpkin- Butternut Coconut Soup

May 21, 2023May 21, 20230 3
Curried Pumpkin-Butternut Coconut Soup perfect for a cozy night in
in Soup

Prep

15 min

Cook

30 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon coconut oil
1/2 cup onion , chopped
1 teaspoon fresh grated ginger
3 garlic cloves , minced
4 cups pumpkin puree or 4 cups pureed butternut squash
15 ounces chickpeas ( well rinsed and drained ) ( optional )
1 can low fat coconut milk
2 cups low-sodium low-fat chicken broth or 2 cups vegetable broth
2 2 tablespoons fish sauce ( mushroom-flavored for vegetarians ) or 2 tablespoons soy sauce ( mushroom-flavored for vegetarians )
2 tablespoons lime juice
1 -3 teaspoon red curry paste ( start with less then add till you get the heat you enjoy )
1 teaspoon brown sugar
4 4 tablespoons chopped parsley , chopped basil or 4 tablespoons sliced scallions , divided
4 tablespoons shredded coconut , toasted

Nutrision Information

Servings Per Recipe
6
Calories
292
Sugar
8g
Fat
16g
Curried Pumpkin-Butternut Coconut Soup is a flavorful and hearty dish that's perfect for chilly fall or winter evenings. The combination of sweet pumpkin and slightly nutty butternut squash, combined with the creaminess of coconut milk and exotic spice of curry paste results in a warming and comforting soup that will have you feeling satisfied and full. The soup is easy to make and can be enjoyed as a main course, or as a side dish with a fresh salad or crusty bread.

Instructions

1.In a large pot, warm the coconut oil over medium heat. Add the onion and cook until softened, stirring occasionally.
2.Add the ginger and garlic, and cook for another minute until fragrant.
3.Add the pumpkin puree or pureed butternut squash, chickpeas (optional), coconut milk, and chicken or vegetable broth. Stir well and bring to a boil.
4.Reduce the heat and add fish sauce or soy sauce, lime juice, red curry paste, brown sugar, and half of the chopped herbs. Stir well and let the soup simmer for 10-15 minutes.
5.Serve the soup in bowls, topped with the remaining herbs and shredded coconut for garnish.

PROS

This soup is creamy and comforting, thanks to the combination of pumpkin, coconut, and curry flavors.
It’s also vegetarian and gluten-free, making it a great dish for those with dietary restrictions.

CONS

The chickpeas in this recipe are optional but add an extra protein boost.
However, they can be omitted if you prefer a smoother texture for your soup.

HEALTH & BENEFITS

Pumpkin is packed with nutrients like vitamin A, potassium, and fiber, which can help support eye health, lower blood pressure, and promote digestive regularity. Coconut milk contains medium-chain triglycerides (MCTs), which are a type of healthy fat that can boost brain function and aid in weight loss. The herbs and spices in this recipe, like ginger and curry paste, have anti-inflammatory and antioxidant properties that can help support immune function.

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