Vegetarian

Pumpkin Coconut Curry Soup is for Soup.

Pumpkin Coconut Curry Soup takes 10 minutes to prepare.

Pumpkin Coconut Curry Soup takes 30 minutes to cook.

Pumpkin Coconut Curry Soup makes 4 servings.

The ingredients for Pumpkin Coconut Curry Soup are:

1 Tablespoon Organic Coconut Oil
1 cup red onion, chopped
1 cup celery, diced
1 Tablespoon Curry Powder
1 teaspoon salt
1 dash black pepper
2 Cups Light Coconut Milk
1 Cup Organic Vegetable Broth
1.5 Cups 100% Pumpkin Puree

Here is how you make Pumpkin Coconut Curry Soup:

Put 1 Tablespoon Coconut Oil in a frying pan on lowChop red onion and dice celeryAdd red onion and celery to frying pan and cook on low heat until the onion begins to clarify then add 1 teaspoon salt, 1 dash black pepper and 1 bay leafPut a medium sauce pan on high heat. Add 2 cups light coconut milk, 1 cup organic, low sodium vegetable broth, 1.5 cups 100% pure pumpkin puree, and vegetables from the fry pan. Stir well and allow to come to a boil then reduce heat to low, cover pan and let soup cook for 25 minutesServing Size:?Makes about four 1 cup servings

The nutritional information for Pumpkin Coconut Curry Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 66.5

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 763.3 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 6.0 g
• Protein: 2.6 g

The dietary needs meet for Pumpkin Coconut Curry Soup is Vegan