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RECIPE
12 INGREDIENTS5 STEPS45MIN

Coconut Curry Pumpkin Soup

5.0
4 Ratings
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CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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This soup is packed with true Caribbean flavor and though it’s fully vegetarian, your guests will be craving every drop.
45MIN
Total Time

CaribbeanPot

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

Ingredients

US / METRIC
Servings:
4
Serves 4
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
Coconut Milk
1/2 tsp

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Nutrition Per Serving

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CALORIES
246
FAT
20.3 g
PROTEIN
3.7 g
CARBS
16.5 g

Cooking Instructions

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Step 1
Heat the Coconut Oil (2 tablespoon) 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 tablespoon), Ground Coriander (1/4 teaspoon), and Fresh Ginger (1/2 teaspoon). Allow this to cook on low for 4 minutes. Add the Pumpkin (4 cup) and stir well.
Step 3
Add the Scotch Bonnet Pepper (1/4), Vegetable Broth (3 cup), Coconut Milk (1 cup), and Salt (1/2 teaspoon). 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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Nutrition Per Serving
Calories
246
% Daily Value*
Fat
20.3 g
26%
Saturated Fat
17.3 g
86%
Trans Fat
0.0 g
--
Cholesterol
--
--
Carbohydrates
16.5 g
6%
Fiber
2.4 g
9%
Sugars
6.1 g
--
Protein
3.7 g
7%
Sodium
862.3 mg
37%
Vitamin D
--
--
Calcium
68.5 mg
5%
Iron
3.5 mg
19%
Potassium
693.5 mg
15%
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