Coconut Curry Pumpkin Soup
15 Minutes Prep + 35 Minutes Cooking
10 Servings (1 cup/250 mL)
In a saucepan, sauté onion in canola oil. Add curry powder, Tajin seasoning, ginger and pumpkin pie spice.
In large saucepan add pumpkin, broth, brown sugar and alpiste. Simmer 30 minutes.
Add coconut milk and cilantro. Heat - but do not boil - until soup is heated throughout.
Season with salt and pepper to taste.
Add fresh cilantro to garnish if desired.
1 Tbsp (25 mL) canola oil
1 cup (250 mL) onion, finely chopped
2 tsp (10 mL) curry powder
1 tsp (5 mL) Tajin seasoning *
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) pumpkin pie spice
4 cups (1 L) pureed pumpkin
3 cups (750 mL) chicken or vegetable broth
1/4 cup (50 mL) brown sugar
1/4 cup (50 mL) fresh cilantro, chopped
1 cup (250 mL) cooked alpiste
~ 1 2/3 cups (400 mL can) coconut milk
* Tajin seasoning is a Mexican seasoning containing lime. Available in most grocery stores.