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.
Servings: 8
Ingredients
- 1 medium onion diced
- 1 shallot diced
- 2 garlic cloves minced
- 2 15-ounce cans pumpkin
- 1 can coconut milk
- 1 cup vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon 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.