October 29, 2021 1 min read
Fresh pumpkin and creamy coconut milk blend together to make this easy autumn soup! Caramelized onion and garlic add subtle sweetness while curry powder brings deep, warm fall flavors. Serve with toasted bread for a delicious, comforting, cold-weather meal!
Ingredients:
1 small sugar or chestnut pumpkin
½ large yellow onion, cut into large chunks
2 cloves of garlic
Olive oil
Salt and pepper, to taste
2 tsp curry powder
1 cup coconut milk (light or full-fat), plus more if desired
½ cup vegetable stock (optional)
Directions
Yield:about 4 servings
StorageStore in a container with a tight-fitting lid in the refrigerator for up to 4 days
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