Curry Pumpkin Soup with Hemp Hearts
Velvety curry pumpkin soup made with pumpkin puree, coconut milk, and warming curry spices, topped with toasted coconut flakes and hemp hearts for crunch and healthy fats. Ready in 30 minutes for four servings at 220 calories each.
Ingredients
- 2 tablespoons butter or canola oil
- 1 large onion chopped
- 2 tablespoons flour
- 2 tablespoons curry powder
- 4 cups vegetable or chicken broth
- 1 18 oz can coconut milk
- 3 1/2 cups pumpkin puree
- 2 tablespoons soy sauce
- 1 tsp sugar
- coconut flakes for serving
- hemp hearts for serving
Instructions
- Melt the butter over medium low in a soup pot
- Saute the onions until translucent
- Add in the flour and curry powder and cook 1 minute
- Add in the broth, coconut milk, pumpkin puree, soy sauce, sugar.
- Blend until smooth in blender
- Return to stove and heat until boiling
- Allow to cool slightly and then pour into soup bowls
- Top with coconut flakes and hemp hearts just before serving
Notes
- This soup can be adapted to be gluten free. Omit the flour and whisk in 1 tablespoon of corn starch into the broth before adding to soup. Also, make sure your soy sauce and chicken broth are both gluten free.
Nutrition
Calories: 220kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Sodium: 450mg | Fiber: 3g | Sugar: 6g
Servings: 4
Calories: 220kcal
