This fall-flavored soup tastes lush and creamy, but has no heavy cream whatsoever. Make it in the slow cooker or Instant Pot for a speedy supper.
4 cups 1/2-inch-cubed peeled fresh pumpkin or butternut squash
3 cups lower-sodium vegetable broth
1 large Granny Smith apple, cut into 1/2-inch cubes (about 1 1/2 cups)
3/4 cup chopped shallots
1 (1-inch) piece fresh ginger, peeled and thinly sliced
2 garlic cloves, chopped
2 teaspoons curry powder
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper, plus more for garnish
1 cup plus 4 tsp. canned light coconut milk, well shaken and stirred, divided
1 tablespoon fresh lime juice
1/4 cup raw pumpkin seed kernels (pepitas)
Added sugars 0g
Calcium 9% DV
Potassium 13% DV
How to Make It
Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. Cover and cook on low until vegetables are very tender, about 7 hours. Stir in 1 cup coconut milk and lime juice.
Place half of pumpkin mixture in a blender; remove center piece of lid to allow steam to escape. Secure lid on blender. Place a clean towel over opening in blender lid to avoid splatters; process until smooth. Place soup in a medium bowl. Repeat with remaining pumpkin mixture.
Divide soup evenly among 4 bowls. Swirl 1 teaspoon coconut milk into each serving; garnish with pepitas and additional red pepper.
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