Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger finely grated
- 1 teaspoon mild curry powder
- 15 ounces plain pumpkin puree
- 13.5 ounces light coconut milk
- 2 cups low-sodium vegetable broth
- 1 tablespoon lime juice
- 1/4 teaspoon fine salt
- 1/4 cup toasted pumpkin seeds
- 1/4 cup pomegranate arils
- 2 tablespoons chopped cilantro
Instructions
- Warm the olive oil in a medium pot over medium heat. Cook the onion for 5 to 6 minutes, stirring, until softened. Add the garlic, ginger, and curry powder and stir for 1 minute.
- Stir in the pumpkin puree, coconut milk, and broth. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
- Blend until smooth with an immersion blender. Stir in the lime juice and salt. If the soup is too thick, add broth or water a tablespoon at a time. Heat through without boiling hard.
- Divide among four bowls. Top each with toasted pumpkin seeds, pomegranate arils, and cilantro. Serve warm.
Nutrition
Calories: 205kcalCarbohydrates: 16gProtein: 4gFat: 15g
Notes
- Choose plain pumpkin puree, not sweetened pumpkin pie filling.
- For a countertop blender, let the soup cool slightly and blend in small batches with the lid vented.
- Keep crunchy toppings separate from stored soup. Refrigerate promptly in shallow containers and use within 3 to 4 days.
- Nutrition is an approximate per-bowl calculation using Libby’s pumpkin, Thai Kitchen Lite coconut milk, USDA food composition data for the remaining ingredients, and four equal servings. Product labels vary.
