- VE
- VN
- LC
- LC
Curried Pumpkin Soup
This Curried Pumpkin Soup can be served in shot glasses or small dishes as an appetizer or starter to your Thanksgiving meal. It is a delightful fall recipe with cozy flavors for any day throughout the season. Having a little taste of the season to welcome guests to your home for Thanksgiving can really excite the taste buds. This Curried Pumpkin Soup can be served in shot glasses or small dishes as an appetizer or starter to your meal. One of the benefits of this soup is that it doesn’t require oven space to make, and it stays warm right on the stovetop until it’s time to serve.
Ingredients
Instructions
- Step 1
Add olive oil to a large pan on medium-high heat.
- Step 2
Once warm, add diced onion and shallot, cooking for 5-7 minutes. Add minced garlic and cook for another 1-2 minutes.
- Step 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.
- Step 4
Serve in small glasses, garnished with sage leaves and pumpkin seeds, as an appetizer or starter for your Thanksgiving meal.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
