Coconut Curry Pumpkin Soup

Recipe

12 INGREDIENTS • 5 STEPS • 45MINS

Coconut Curry Pumpkin Soup

5

4 ratings

This soup is packed with true Caribbean flavor and though it’s fully vegetarian, your guests will be craving every drop.

Coconut Curry Pumpkin Soup

Save

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.

https://www.youtube.com/user/caribbeanpot

This soup is packed with true Caribbean flavor and though it’s fully vegetarian, your guests will be craving every drop.

45MINS

Total Time

$2.18

Cost Per Serving

Ingredients

Servings

4

US / Metric

2 Tbsp

Coconut Oil

1/2 cup

Diced Celery

1 clove

Garlic, minced

1 cup

Chopped Onion

1 Tbsp

1/4 tsp

Ground Coriander

1/2 tsp

Grated Fresh Ginger

4 cups

1/4

Scotch Bonnet Pepper, chopped

3 cups

Vegetable Broth

1 cup

Coconut Milk

1/2 tsp

Nutrition Per Serving

VIEW ALL

Calories

246

Fat

20.3 g

Protein

3.7 g

Carbs

16.5 g

Coconut Curry Pumpkin Soup

Save

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.

https://www.youtube.com/user/caribbeanpot

Cooking InstructionsHide images

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 Onion (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), 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.

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