Steps to Make Pumpkin Curry Recipe Maharashtrian Style

Coconut Curry Pumpkin Soup

You can serve with sandwiches or snacks items too.

Recipe Summary Coconut Curry Pumpkin Soup

This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.

Ingredients | Pumpkin Curry Recipe Maharashtrian Style

¼ cup coconut oil

1 cup chopped onions

1 clove garlic, minced

3 cups vegetable broth

1 teaspoon curry powder

½ teaspoon salt

¼ teaspoon ground coriander

¼ teaspoon crushed red pepper flakes

1 (15 ounce) can 100% pure pumpkin

1 cup light coconut milk

Directions

Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.

Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

Info | Pumpkin Curry Recipe Maharashtrian Style

prep: 20 mins additional: 30 mins total: 50 mins Servings: 6 Yield: 6 servings

TAG : Coconut Curry Pumpkin Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Pumpkin Soup Recipes,

Images of Pumpkin Curry Recipe Maharashtrian Style

Pumpkin Curry Recipe Maharashtrian Style : Us measuring cups are dosto aaj chaliye aloo gobhi ki sabzi recipe banate hain, iska taste mast aaega, dhaba style aur.