Pumpkin Coconut Curry Soup
In Colorado, we are experiencing a bit of a weather shift tonight with snow on the way. My soul is yearning for this Pumpkin Coconut Curry Soup recipe.
Springtime is the time of year to rejuvenate your body for the upcoming warmer months. This soup and a good night’s rest is the right step towards the nourishment and vitality your body craves.
The spices pack on flavor while the silken tofu adds vegan protein to the creamy coconut blend.
Try it out and leave a comment telling me how you liked it. Enjoy!
Pumpkin Coconut Curry Soup
Rejuvenate Your Body With Pumpkin Coconut Curry Soup.
Servings: 6
Calories: 293kcal
Ingredients
- 8 cup filtered water
- 2 cans lite coconut milk
- 1 can coconut cream
- 1 can pumpkin purée
- 1/2 head purple cabbage sliced
- 3 cup rainbow carrots sliced
- 5 stalks celery sliced
- 1 zucchini sliced
- 2 cup bella mushrooms sliced
- 1/2 white onion sliced
Spices
- 1 cup basil finely chopped
- 1 cup cilantro finely chopped
- 1 cup parsley finely chopped
- 3 tbsp green curry powder
- 1 tsp Sea salt
- 1 tsp crushed black pepper
- 1 tsp garlic powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
Instructions
- Add all broth ingredients into a pan and turn stove on medium heat.
- Add in vegetables, then herbs, then bring to a boil for 5 minutes.
- Add in tofu and let simmer for 10 minutes on low. Serve and enjoy.
