Creamy Pumpkin Soup
This easy to make Creamy Pumpkin Soup recipe is healthy and vegan! This anti-inflammatory soup can be made with canned pumpkin to keep things simple!
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped (omit for a low-fodmap soup)
- 1 large carrot chopped
- 1/4 teaspoon curry powder
- 1/4 teaspoon turmeric powder
- 1/8 teaspoon paprika powder
- 3 cups vegetable broth
- 2 cups pumpkin puree (homemade or canned)
- 1 cup canned coconut milk
- salt and pepper to taste
Instructions
- Heat olive oil in a stock pot or dutch oven and add the onions and carrots. Saute for 5 minutes.
- Add the curry powder, turmeric powder, and paprika and stir to coat the veggies. Pour in the vegetable broth and bring to a simmer for 5 minutes.
- Stir in the pumpkin puree. Cover the pot and let it simmer for 20 minutes. Remove from heat.
- Add the coconut milk to the pot and stir in. If using an immersion blender, puree soup in the pot. If using a food processor or blender, let the soup cool and then transfer it in batches and puree until smooth. Return the soup to the pot.
- Heat soup and season with salt and pepper to taste. Serve.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
Calories: 177kcalCarbohydrates: 13gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 489mgPotassium: 332mgFiber: 4gSugar: 6gVitamin A: 14966IUVitamin C: 6mgCalcium: 35mgIron: 2mg
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
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