Pumpkin Soup
By jojozee
This Pumpkin Soup recipe includes Granny Smith Apples and Coconut Milk. Throw in some chunks of chicken to add protein and make it a complete meal.
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1/4 cup butter
- 3 tbsp. EVOO (Extra Virgin Olive Oil)
- 1 large White Onion
- 3 Granny Smith Apples
- 1 Red Pepper
- 4 cloves Garlic
- 4 chunks Ginger
- 2 tbsp. Medium or Hot Curry Powder
- Salt / Pepper / Cinnamon / Nutmeg to taste
- 1 box (1 litre) Chicken Stock/Broth
- 3 cans Pumpkin Puree
- 1 1/2 cans Coconut Milk
Details
Preparation
Step 1
In soup pot, melt butter and oil.
In soup pit, sauté garlic + ginger + onion + red pepper + apples.
Sprinkle with curry.
Once vegetable blend is cooked throughout, put it in blender and add 1/4 cup of chicken broth.
Blend until mixture is completely pureed.
Transfer back into soup pot.
Add remaining chicken broth + pumpkin puree.
Add coconut milk in last.
Stir and mix in salt + pepper + cinnamon + nutmeg to taste. Keep adding spices until the soup is flavorful enough!
You'll also love
- Slow Cooker Autumn Harvest Veggie... 4.5/5 (77 Votes)
- Dulce De Leche Pumpkin Cupcakes 4/5 (1 Votes)
- Scalloped Spinach 3.7/5 (3 Votes)
- Caramel Toffee Squares 3.5/5 (21 Votes)
- Zucchini Treats. 4/5 (1 Votes)
- Pumpkin Stew 4/5 (1 Votes)
- Easy Chicken Tortilla Soup 4/5 (1 Votes)
- Homestyle Chicken Noodle Soup... 4.1/5 (16 Votes)
Review this recipe