Curried Pumpkin Soup with Lime & Cashews

By lorik

Makes 4 servings (about 8 cups) Total time: 30 minutes

Ingredients

• MELT:
• 2 Tbsp. unsalted butter
• 1 1/2 cups diced onions
• 1/2 cup diced red bell pepper
• ADD:
• 2 Tbsp. red curry paste (such as Thai Kitchen)
• 2 tsp. grated fresh ginger
• 1 tsp. grated fresh garlic
• 1/2 tsp. ground coriander
• 1 can pumpkin purée (15 oz.)
• 3 cups low-sodium chicken broth
• 1 can coconut milk (13.66 oz.)
• STIR IN:
• 1/4 cup chopped fresh cilantro
• 1 Tbsp. chili garlic sauce
• 1 Tbsp. fresh lime juice
• 1 Tbsp. brown sugar
• 2 tsp. fish sauce
• Salt to taste
• Lime wedges
• Chopped roasted cashews

Details

Servings 4
Adapted from cuisineathome.com

Preparation

Step 1

Melt butter in a pot over medium heat. Add onions and bell pepper; sweat until softened, 7–8 minutes. Add curry paste, ginger, garlic, and coriander; cook 1 minute. Stir in pumpkin purée; cook 1 minute. Stir in broth and coconut milk and simmer 5–7 minutes, then purée soup with a handheld blender. Stir in cilantro, chili garlic sauce, lime juice, brown sugar, and fish sauce. Season soup with salt; serve with lime wedges and cashews.

Per serving: 340 cal; 27g total fat (22g sat); 15mg chol; 586mg sodium; 24g carb; 6g fiber; 6g protein