warm your heart pumpkin coconut curry soup
It’s October which means all things pumpkin and cozy. I have another pumpkin soup recipe on this blog, but this one is much more simple to make. There’s about 6 servings in this recipe.
1 796ml can of pumpkin puree
1 can of coconut milk
3 cups of plant based milk (I used almond)
1 cup of water
1 tablespoon of coconut oil
1 teaspoon of salt
2.5 tablespoons of curry power
1 cup of yellow onion, diced
4 cloves of garlic, minced
2 jalapenos, diced (optional)
Add all ingredients to a large pot on medium heat OR a crockpot on high and leave for 3 hours, stirring occasionally.
When the onions are soft and/or translucent, the soup should be ready.
Once the soup is cooked, let it chill a bit, and blend all ingredients. The consisitency should be thick!
Garnish with a few chili flakes or shredded coconut.