Appetizers / Soups / Salads

Pumpkin coconut curry soup is for Soup.

Pumpkin coconut curry soup takes 20 minutes to prepare.

Pumpkin coconut curry soup takes 90 minutes to cook.

Pumpkin coconut curry soup makes 12 servings.

The ingredients for Pumpkin coconut curry soup are:

6 cup, mashed Pumpkin, cooked
1 cup, chopped Carrots, raw
3 stalk, medium (7-1/2" - 8" long) Celery, raw chopped
4 tbsp chopped Shallots
1 tsp Garlic minced
4 cup Bone Broth Chicken
0.5 tsp Pepper, red or cayenne I used crushed red pepper
1 tsp Mace, ground
1 tsp Nutmeg, ground
1 tsp Allspice, ground
1 tsp Cloves, ground
2 tsp Cinnamon, ground
1.5 tsp Turmeric, ground
1 tbsp Curry powder
13 servings / 1 can Trader Joes Coconut Cream
1 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream

Here is how you make Pumpkin coconut curry soup:

Cut sugar pumpkins in half, scrape out the guts. Place cut side down on a baking sheet. Roast for 1 hour in a 350* oven. When knife inserts easily, remove from oven and turn cut side up to cool. Once cool enough to handle, scoop out pumpkin out of the skin. Chop up carrots, celery, shallot and mince garlic. Sauté in ghee until fragrant. Add bone broth and simmer. Add in cooked pumpkin. Add in can of coconut cream, stirring until incorporated. Add spices and simmer. Blend with immersion blender until smooth. Turn off heat and stir in heavy cream until incorporated. Serving Size: Makes 12 1-cup servings Number of Servings: 12Recipe submitted by SparkPeople user TAMIKATT69.

The nutritional information for Pumpkin coconut curry soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 247.5

• Total Fat: 7.7 g
• Cholesterol: 34.3 mg
• Sodium: 488.8 mg
• Total Carbs: 28.5 g
• Dietary Fiber: 2.4 g
• Protein: 17.0 g

The dietary needs meet for Pumpkin coconut curry soup is Low Carb