Curried Ginger Pumpkin Soup
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
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.