Eosinophilic Esophagitis Friendly Coconut Curry Pumpkin Soup
Total time45 min
Prep time15 min
Cook time30 min
4.9(15)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 2 tbsp red curry paste
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 2 cans (15 oz each) pumpkin purée
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp brown sugar
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 2 tbsp roasted pumpkin seeds (optional)
- coconut milk or cream, for drizzling (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. 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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