Curried pumpkin soup

Name: Curried pumpkin soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: - 2 and 1/2 cups pumpkin puree, or 1/2 butternut pumpkin boiled with skin off and mashed; - 1 tbsp peanut butter; - 1 tbsp tomato paste; - 2 tsp curry powder; - 1 tsp cumin; 400g full-fat can coconut milk; - 1 cup vegetable broth; - juice of half a lime; - pinch of salt and pepper; - 1 tbsp olive oil; - 1/2 brown onion, diced; - 1 clove garlic, diced; - 1 x 400g can butter beans, drained and rinsed

5 steps

Prep:10minCook:20min

A healthy, flavourful and plant-based winter warmer that won’t break the bank.

Updated at: Wed, 12 Jun 2024 21:59:17 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories501.3 kcal (25%)

Total Fat36.7 g (52%)

Carbs36.9 g (14%)

Sugars10.3 g (11%)

Protein11.2 g (22%)

Sodium399.9 mg (20%)

Fiber12 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

2 ½ cupspumpkin puree

or 1/2 butternut pumpkin boiled with skin off and mashed

1 Tbsppeanut butter

1 Tbsptomato paste

2 tspcurry powder

1 tspcumin

400gcan coconut milk

full-fat

1 cupvegetable broth

0.5Juice of Lime

salt

pepper

1 Tbspolive oil

0.5brown onion

diced

1 clovegarlic

diced

1 x 400gcan butter beans

drained and rinsed

Instructions

Step 1

To a high-speed blender , add the mashed pumpkin, peanut butter, tomato paste, curry powder, cumin, coconut milk, vegetable broth, lime juice and a pinch of salt and pepper. Process until smooth.

Step 2

Heat olive oil in a saucepan over medium heat. Add the onion and sauté for 3 to 4 minutes.

Step 3

Add the garlic and sauté for a further minute.

Step 4

Pour in the soup and bring to a boil. Reduce heat to a simmer and cook for 5 to 10 minutes, or until thickened. Add the butter beans, mix and cook for a further 2 minutes.

Step 5

Remove from heat and serve. Garnish with coconut yoghurt, coriander and crushed peanuts. Enjoy!