30 Minute Pumpkin Curry Soup
Ingredients
- 15 oz canned pumpkin
- 4 cups vegetable broth
- 1 tablespoon maple syrup
- 1/2 cup coconut milk
- 1 teaspoon curry powder
- 1/2 teaspoon ginger ground
- 1/4 teaspoon cinnamon
- salt to taste salt
- pepper to taste pepper
Instructions
- In a large pot, combine pumpkin, broth, maple syrup, curry powder, ginger, and cinnamon.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Carefully transfer soup to a blender (in batches if necessary) and blend until smooth.
- Return soup to pot and stir in coconut milk. Season with salt and pepper to taste.
- Serve hot, garnished with extra coconut milk or spiced nuts.
