Pumpkin Curry Soup Recipe

Creamy Keto Pumpkin Soup Quick and Easy!

WEBAug 24, 2019 · Instructions. To a medium saucepan over medium-high heat, stir together the pumpkin puree, chicken broth, salt, pepper, …

Rating: 4.4/5(85)
1. To a medium saucepan over medium-high heat, stir together the pumpkin puree, chicken broth, salt, pepper, garlic, thyme, and red pepper.
2. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes.
3. Remove from the heat, and add the heavy cream. Taste and add more salt and pepper if desired.
4. Optionally, garnish with sour cream, and pepitas.

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Pumpkin Curry Soup Well Plated by Erin

WEBJan 20, 2023 · Stir in the Thai curry paste. In a small bowl or large measuring cup, whisk together 1/3 cup of the vegetable broth and the …

Rating: 4.8/5(40)
1. In a large pot or Dutch oven, melt the coconut oil over medium heat. Add the onion and sauté for 5 minutes, until translucent. Add the garlic and ginger and cook 1 additional minute, until fragrant. Stir in the Thai curry paste.
2. In a small bowl or large measuring cup, whisk together 1/3 cup of the vegetable broth and the almond butter or peanut butter until smooth. Add the mixture to the pot. Add the pumpkin, coconut sugar, cumin, salt, pepper, cayenne, and 1 2/3 cups of the remaining vegetable broth. Stir until well combined.
3. With an immersion blender, puree the soup until completely smooth, adding a little of the coconut milk if it is too thick to blend smoothly. Alternatively, you can ladle the soup carefully into a blender or food processor and puree it in small batches. Stir in the remaining coconut milk. If the soup is too thick for your liking, add additional vegetable broth until you reach your desired consistency.
4. Taste and add additional salt, black pepper, and/or cayenne pepper as desired. (My batch needed an extra pinch of salt; this will vary based on you vegetable broth). Serve hot with desired toppings.

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