Easy Pumpkin Curry Soup – with Cilantro + Cashews [vegan]
Pumpkin Curry Soup made deliciously healthy with LITE canned coconut milk, pumpkin puree and just the right amount of curry—topped with pomegranate seeds and cashews. Sure to warm you right up!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 6 servings 1x
- Category: Soup
- Method: Stove-top
- Cuisine: Dinner
- Diet: Low Fat
Ingredients
Scale
- 2 cups Pumpkin Puree
- 4 cups chicken broth/vegetable broth
- 2 cans LITE canned coconut milk
- 3 Tablespoons curry powder
- 1 small onion, largely diced
- 4 Tablespoons tomato paste
- 2 Tablespoons olive oil
- 2 cups diced sweet potatoes
- 2 cups diced red pepper
- 2 cups diced chicken breast [rotisserie chicken]
- 4 garlic cloves [2 tsp minced]
- 2 cups cooked quinoa
- Pepper to taste
Instructions
- In a large stock pot, heat olive oil and saute onion and garlic until onion is transluscent.
- Add coconut milk + vegetable/chicken broth + pumpkin puree + tomato paste + curry powder.
- Stir until combined.
- Add chopped veggies and cook until tender [slightly al dente], about 20 min. Add cooked quinoa and stir.
- Sprinkle with cashews and cilantro and pomegranates.
Notes
* You can substitute any veggie for the sweet potato. I have done butternut squash and spinach which also are delicious!