Coconut Curry Pumpkin Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 Tbsp

Coconut Oil

1/2 cup

Diced Celery

1 clove

Garlic , minced

1 cup

Chopped Onions

1 Tbsp

Curry Powder

1/4 tsp

Ground Coriander

1/2 tsp

Grated Fresh Ginger

4 cups

Diced Pumpkins

1/4

Scotch Bonnet Pepper , chopped

3 cups

Vegetable Broth

1 cup

GOYA® Coconut Milk

1/2 tsp

Salt

Cooking Instructions

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Step 1

Heat the Coconut Oil (2 Tbsp) in a deep pan on medium heat then add the Celery (1/2 cup) , Garlic (1 clove) , and Onions (1 cup) . Let it sweat down for 3-4 minutes on low heat.

Step 2

Add the Curry Powder (1 Tbsp) , Ground Coriander (1/4 tsp) , and Fresh Ginger (1/2 tsp) . Allow this to cook on low for 4 minutes. Add the Pumpkins (4 cups) and stir well.

Step 3

Add the Scotch Bonnet Pepper (1/4) , Vegetable Broth (3 cups) , GOYA® Coconut Milk (1 cup) , and Salt (1/2 tsp) . Reduce to a gentle simmer and cook until the pumpkin pieces becomes tender enough to fall apart, about 25 minutes.

Step 4

Use a hand blender for 1 minute to create a smooth soup.

Step 5

As your guests arrive you can pour some of this Coconut Curry Pumpkin Soup in little serving bowls or in shooter glasses and serve.