[cmsms_row data_padding_bottom=”50″ data_padding_top=”0″ data_bg_parallax_ratio=”0.5″ data_bg_size=”cover” data_bg_attachment=”scroll” data_bg_repeat=”no-repeat” data_bg_position=”top center” data_color=”default” data_padding_right=”3″ data_padding_left=”3″ data_width=”boxed”][cmsms_column data_width=”1/2″][cmsms_image align=”none” link=”https://www.bv.bm/wp-content/uploads/2018/10/Pumpkin-soup.jpg” animation_delay=”0″]3134|https://www.bv.bm/wp-content/uploads/2018/10/Pumpkin-soup.jpg|full[/cmsms_image][/cmsms_column][cmsms_column data_width=”1/2″][cmsms_text animation_delay=”0″]Recipe description. Mouse over and click the pencil to add copy.
[/cmsms_text][/cmsms_column][/cmsms_row][cmsms_row data_padding_bottom=”50″ data_padding_top=”0″ data_bg_parallax_ratio=”0.5″ data_bg_size=”cover” data_bg_attachment=”scroll” data_bg_repeat=”no-repeat” data_bg_position=”top center” data_color=”default” data_padding_right=”3″ data_padding_left=”3″ data_width=”boxed”][cmsms_column data_width=”1/2″][cmsms_text animation_delay=”0″]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
[/cmsms_text][/cmsms_column][cmsms_column data_width=”1/2″][cmsms_text animation_delay=”0″]Directions:
- 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.
- 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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