Curried Ginger Pumpkin Soup

Try this great Fall soup – I add a bit of nutmeg!

Curried Ginger Pumpkin Soup

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Course Soup

Cuisine Plant Based

Servings 8

Ingredients

  

• 1 Tbl Vegetable oil
• 1 Large sweet onion, coarsely choopped
• 1 Large Golden Delicious apple, peeled and coarsely chopped
• 3 Slices (1/4 inch) peeled fresh ginger
• 1 1/2 Tsp Curry powder
• 2 1/2 Cups Vegetable Broth - may need up to 3 cups, divided
• 2 Cans (15 ounces each) pumpkin puree
• 1 Cup Canned coconut milk
• 1 Tsp Salt
• Black pepper
• Roasted salted pumpkin seeds

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Instructions

 

• Heat oil in large saucepan over medium heat. Add onion, apple, ginger and curry powder; cook and stir 10 minutes. Add 1/2 cup broth; cover and simmer 10 minutes or until apple is tender.
• Pour onion mixture into blender; blend until smooth. Return to saucepan. (Or use hand-held immersion blender.)
• Add pumpkin, 2 cups broth, coconut milk, salt and pepper; cook until heated through, stirring occasionally. If soup is too thick, add additional broth, a few tablespoons at a time until soup reaches desired consistency. Sprinkle with pumpkin seeds, if desired.