Roland Coconut Milk Curry Pumpkin Soup

October 31, 2018
Roland Coconut Milk Curry Pumpkin Soup

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1/4 cup coconut oil

1 cup chopped onion

1 clove garlic, minced

3 cups vegetable broth

1 teaspoon curry powder (or more)

1/2 stp salt

1/4 tsp ground coriander

1/4 tsp crushed red pepper flakes

1 – 15oz can 100% pure pumpkin

1 cup Roland coconut milk


  1. Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
  2. Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

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