Pumpkin Curry Soup
Pumpkin Curry Soup is the cozy meal you're craving! Packed with flavor, and loaded with potatoes and garbanzos, it's a complete meal in a bowl!
Ingredients
- 1 Tablespoon avocado oil
- 1 onion
- 4 medium yukon potatoes
- 1 14 ounce can garbanzo beans
- 1 4 ounce jar red curry paste I like Thai Kitchen
- 1 14 ounce can pumpkin puree
- 1 14 ounce can coconut milk
- 2 cups water
- 1-2 teaspoons salt
To garnish:
- cilantro
- squeeze of lime
- green onions
- pepitas
Instructions
- Pour oil into a large pot, and turn heat on to medium.
- Place diced onions in the pot, and saute until partly translucent and starting to brown.
- Add diced potatoes to the pot. Stir well.
- Add red curry paste and pumpkin puree to the pot. Stir well.
- Add coconut milk, water, and salt to the pot and stir well. Bring to a boil.
- Add the garbanzos to the pot and reduce heat to a simmer.
- Cover with a lid and simmer for about 20 minutes, until potatoes are fork tender.
- Remove from heat. Serve with basmati rice. Garnish with a squeeze of fresh lime, cilantro, green onions, and pepitas.
- Enjoy!