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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time:

Cook Time: 30 minutes

Total Time: 30 minutes

Servings: 8 servings

Calories: 190 kcal per serving

Ingredients

1 - onion
1 - shallot
2 cloves - garlic
2 cans - pumpkin
1 can - coconut milk
1 cup - vegetable broth
2 tablespoons - curry powder
1 tsp - salt
1 tsp - pepper
1 tsp - dried sage
2 tablespoons - olive oil

Instructions

Add olive oil to a large pan on medium-high heat.
Once warm, add diced onion and shallot, cooking for 5-7 minutes. Add minced garlic and cook for another 1-2 minutes.
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.
Serve in small glasses, garnished with sage leaves and pumpkin seeds, as an appetizer or starter for your Thanksgiving meal.

Nutrition