This fall-flavored soup tastes lush and creamy, but has no heavy cream whatsoever. Want to make it in your Instant Pot? Click here for the recipe.

Jamie Vespa
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary test

active:
15 mins
total:
7 hrs 15 mins
Yield:
Serves 4 (serving size: 1 1/2 cups soup and 1 tbsp. pumpkin seeds)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. Cover and cook on low until vegetables are very tender, about 7 hours. Stir in 1 cup coconut milk and lime juice.

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  • Place half of pumpkin mixture in a blender; remove center piece of lid to allow steam to escape. Secure lid on blender. Place a clean towel over opening in blender lid to avoid splatters; process until smooth. Place soup in a medium bowl. Repeat with remaining pumpkin mixture.

  • Divide soup evenly among 4 bowls. Swirl 1 teaspoon coconut milk into each serving; garnish with pepitas and additional red pepper.

Nutrition Facts

201 calories; fat 7g; saturated fat 4g; protein 5g; carbohydrates 34g; fiber 6g; sugars 13g; sodium 658mg.
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