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Curry Coconut Pumpkin Soup

This 4-ingredient soup is super thick and creamy and so simple to make. Thanks, Kathy for the submission!
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Course: Side Dish, Soup
Cuisine: American
Keyword: pumpkin, vegan, vegetarian
Prep Time: 9 minutes
Cook Time: 40 minutes
Servings: 4 servings


  • 1 whole medium baking pumpkin
  • 1 can organic coconut milk
  • 2 tbsp curry powder or to taste
  • 1 tbsp ginger or to taste


  • Slice and bake the pumpkin at 350 for 25-30 min till very soft. Let cool.
  • Scrape the pumpkin meat into a food processor, add a can of coconut milk a little at a time while pulsing. Add curry powder and ginger. pulse until smooth and creamy. Heat in a saucepan on low until hot, stir frequently so the bottom doesn't burn.
  • Top with toasted pumpkin seeds!
  • Enjoy!!


Tried this recipe?Mention @MillionMomMovement or tag #MillionMomMovement!

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