Eosinophilic Esophagitis Friendly Classic Curry Pumpkin Soup
Total time45 min
Prep time15 min
Cook time30 min
4.7(3)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 2 tsp curry powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 2 cans (15 oz each) pumpkin puree
- 3 cups low-sodium chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp pure maple syrup
- 1 tbsp fresh lime juice
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 2 tbsp pepitas (optional)
- 2 tbsp sour cream or plain yogurt (optional)
Can be omittedplain yogurt
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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