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Healthy Pumpkin Soup With Coconut Milk

We're talking about healthy pumpkin soup with coconut milk- the ultimate warm-you-up meal on a cool fall day. This recipe is made with a touch of curry & ginger, a splash of coconut milk, and your favourite harvest veggies to make this a delicious vegan meal you'll be making over & over again!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course dinner, lunch
Cuisine American
Servings 4
Calories 202 kcal

Ingredients
  

  • 1 Acorn Squash - Butternut or Pumpkin works
  • 2 Carrots
  • 1 Sweet Potato
  • 1 Yellow Onion
  • 5 Cups Water
  • 1 Can of Coconut Milk
  • 2 TBSP Extra Virgin Olive Oil
  • 3 minced garlic cloves
  • 2 Vegetable Stock Cubes - You can use chicken for non-vegan
  • 1 TBSP Brown Sugar
  • 1 Bay Leaf
  • 1 TSP Salt
  • 1 TSP Curry Powder
  • 1/2 TSP Paprika

Instructions

  • Begin by peeling your sweet potato, carrots & squash and chopping into cubes. Ideally, try and keep them the same size.
  • Mince your garlic & ginger, and add in a large pot with your olive oil. Set your stove to medium and cook until aromatic.
  • Add in your vegetables & stir for a few moments. Next, add in your salt, brown sugar, curry powder & paprika and let cook for a minute.
  • Add in your water, bay leaf & stock cubes, and cook on medium-low for 30 minutes.
  • Once your timer is up, use an immersion blender until your soup is completely smooth.
  • Add in half of your can of coconut milk and blend until combined.
  • Get your favourite bowl, take an instagramable pic & enjoy!

Nutrition

Calories: 202kcalCarbohydrates: 33gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 994mgPotassium: 729mgFiber: 5gSugar: 8gVitamin A: 13637IUVitamin C: 18mgCalcium: 88mgIron: 2mg
Keyword coconut milk, pumpkin soup, vegan soup
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