Thai Coconut Curry Pumpkin Soup, Dairy-Free + Vegan

Plan for: 40 minutes
Yield: 4 servings

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Ingredients:

1 T olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cans (15-oz) pumpkin puree
1/4 cup HOPE Thai Coconut Curry Hummus

SPICES:
1/2 tsp curry powder, 1 tsp cumin, 1 tsp. ground ginger, ½ tsp salt
4 cups vegetable or chicken broth
1 cup coconut milk
Salt and pepper, to taste

Garnish with chopped cilantro, lime juice, pumpkin seeds, and coconut cream

Directions:

  1.  Heat oil in a saucepan at medium-high heat. Cook onion for ~5 min until translucent stirring occasionally. 
  2. Add garlic and cook until fragrant, ~1 min. 
  3.  Add pumpkin, hummus, and spices. Cook for ~3 min, stirring to combine.
  4.  Add broth, stir, and cover. Bring to a boil, and then reduce the heat to low and let
    simmer for 10-15 min.
  5. Remove from heat and let stand ~5 min. Blend soup in a high-speed blender or with an immersion blender.
  6. Return to medium heat and stir in coconut milk. Season with salt and pepper to
    taste. Cook for ~5 min, until heated through, stirring occasionally.
  7.  Serve hot and garnish with cilantro, coconut cream, and/or pumpkin seeds if desired.

Enjoy!

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