Pumpkin Curry Soup Recipe
Discover a delightful twist on a classic fall flavor! A bowl of Betty’s easy pumpkin curry soup is the perfect way to warm up cool autumn days.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Dutch oven
- Immersion blender
- Blender
- Slow cooker
- Stove
- Pan
- Spoon
- Baking sheet
- Microwave
- Mixing bowl
- Airtight container
- Zip-top bag
- Freezer-safe container
- Refrigerator
- Freezer
Ingredients
- 1 tablespoon coconut oil
- 1 small yellow onion, finely chopped (½ cup)
- 2 garlic cloves, finely chopped
- 2 tablespoons peeled and minced ginger root
- 1 tablespoon curry powder
- 1 can (14 oz) whole fat coconut milk
- 2 cans (15 oz each) pure pumpkin puree
- 1 1/3 cups water
- 1 1/2 teaspoons salt
- Sour cream or crème fraîche, for garnish
- Chopped cilantro, for garnish
- Pumpkin seeds, for garnish
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