Curry Pumpkin Soup

Yields: 6 Servings

Curry Pumpkin Soup

A quick and easy soup, perfect for a cold day.

  • 2 tablespoons Canola oil
  • 1 kilogram (2.25 lbs) Pumpkin
  • 3 Potatoes
  • 1 Onion
  • 1 clove Garlic
  • 1/3 cup Red curry paste
  • 400 mililiters (1.7 cup) Coconut milk
  • 2 cups Vegetable stock
  • Yoghurt, natural
  • Pepper, cracked black
  1. Cook onion and garlic in oil until soft. Stir in curry paste and cook for 1 minute. Add pumpkin, potatoes, coconut milk and stock. Bring to boil and simmer for 15 minutes. Puree in batches. Serve with yoghurt and pepper..

Nutrition

  • Calories: 133
  • Fat: 0.89637666732 grams
  • Carbs: 30.1691166771 grams
  • Protein: 3.16159333393 grams