From the Cook
1/2
Instructions
1
Add olive oil to a large pan on medium-high heat.
2
Once warm, add diced onion and shallot, cooking for 5-7 minutes. Add minced garlic and cook for another 1-2 minutes.
3
Stir in canned pumpkin, vegetable broth and coconut milk and mix until well combined. Turn heat to medium-low and add in curry powder, salt, pepper and dried sage. Bring to a simmer and cook for 15 to 25 minutes, stirring occasionally.
4
Serve in small glasses, garnished with sage leaves and pumpkin seeds, as an appetizer or starter for your Thanksgiving meal.
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Curry Powder 🌶️Bloom the curry powder in the hot oil for 1-2 minutes before adding vegetables to unlock deeper, more complex spice flavors and prevent a raw, dusty taste.
- Use Fresh Pumpkin When Possible 🎃Roast fresh pumpkin puree instead of canned for superior texture and more nuanced sweetness that complements the curry spices better than the canned alternative.
- Caramelize Your Aromatics 🧅Cook shallots and onions low and slow for 8-10 minutes until golden and caramelized to build a sweet, savory foundation that balances the soup's bold curry flavors.
- Finish with Coconut Cream Swirl 🥥Reserve some thick coconut cream to drizzle on top of each serving just before serving for a luxurious presentation and burst of creamy richness in every spoonful.
- Blend in Batches for Silky Texture 🔄Puree the soup in small batches with an immersion blender and let it cool slightly first to achieve an ultra-smooth, velvety consistency without lumps or air pockets.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low Carb
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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