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Prep Time:20 minsAdditional Time:40 minsTotal Time:1 hrServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:40 minsTotal Time:1 hrServings:6Yield:6 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil2cupschopped sweet onion¾cupchopped celery¾cupchopped carrot4clovesgarlic, smashed1(1 inch) piecefresh ginger, peeled and thinly sliced1jalapeño pepper, seeded and chopped, plus more for garnish1tablespoonMadras curry powder1teaspoonground allspice2fresh bay leaves2(15 ounce) cansunseasoned pumpkin puree4cupsreduced-sodium vegetable broth¾teaspoonsalt1(14 ounce) cancoconut milk, well shaken2tablespoonsfresh lime juice6tablespoonschopped unsalted dry-roasted peanuts
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
2cupschopped sweet onion
¾cupchopped celery
¾cupchopped carrot
4clovesgarlic, smashed
1(1 inch) piecefresh ginger, peeled and thinly sliced
1jalapeño pepper, seeded and chopped, plus more for garnish
1tablespoonMadras curry powder
1teaspoonground allspice
2fresh bay leaves
2(15 ounce) cansunseasoned pumpkin puree
4cupsreduced-sodium vegetable broth
¾teaspoonsalt
1(14 ounce) cancoconut milk, well shaken
2tablespoonsfresh lime juice
6tablespoonschopped unsalted dry-roasted peanuts
DirectionsHeat oil in a large heavy pot over medium-high heat. Add onion, celery and carrot; cook, stirring often, until slightly softened, about 5 minutes. Add garlic, ginger, jalapeño, curry powder, allspice and bay leaves; cook, stirring constantly, until fragrant, about 1 minute.Add pumpkin, broth and salt to the pot; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 25 minutes.Remove the bay leaves. Ladle the soup into a blender. Measure 6 tablespoons coconut milk into a small bowl and reserve for serving. Pour the remaining coconut milk into the blender. Secure the lid on blender, and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 30 seconds (use caution when blending hot liquids). Return the soup to the pot. (Alternatively, process the coconut milk and soup in the pot using an immersion blender on high speed until smooth, 2 to 3 minutes.) Return to a simmer over medium heat. Remove from heat; stir in lime juice.Ladle the soup evenly into 6 bowls; drizzle with the reserved coconut milk and sprinkle with peanuts. Garnish with additional jalapeño, if desired.Originally appeared: EatingWell.com, August 2020
Directions
Heat oil in a large heavy pot over medium-high heat. Add onion, celery and carrot; cook, stirring often, until slightly softened, about 5 minutes. Add garlic, ginger, jalapeño, curry powder, allspice and bay leaves; cook, stirring constantly, until fragrant, about 1 minute.Add pumpkin, broth and salt to the pot; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 25 minutes.Remove the bay leaves. Ladle the soup into a blender. Measure 6 tablespoons coconut milk into a small bowl and reserve for serving. Pour the remaining coconut milk into the blender. Secure the lid on blender, and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 30 seconds (use caution when blending hot liquids). Return the soup to the pot. (Alternatively, process the coconut milk and soup in the pot using an immersion blender on high speed until smooth, 2 to 3 minutes.) Return to a simmer over medium heat. Remove from heat; stir in lime juice.Ladle the soup evenly into 6 bowls; drizzle with the reserved coconut milk and sprinkle with peanuts. Garnish with additional jalapeño, if desired.
Heat oil in a large heavy pot over medium-high heat. Add onion, celery and carrot; cook, stirring often, until slightly softened, about 5 minutes. Add garlic, ginger, jalapeño, curry powder, allspice and bay leaves; cook, stirring constantly, until fragrant, about 1 minute.
Add pumpkin, broth and salt to the pot; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 25 minutes.
Remove the bay leaves. Ladle the soup into a blender. Measure 6 tablespoons coconut milk into a small bowl and reserve for serving. Pour the remaining coconut milk into the blender. Secure the lid on blender, and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 30 seconds (use caution when blending hot liquids). Return the soup to the pot. (Alternatively, process the coconut milk and soup in the pot using an immersion blender on high speed until smooth, 2 to 3 minutes.) Return to a simmer over medium heat. Remove from heat; stir in lime juice.
Ladle the soup evenly into 6 bowls; drizzle with the reserved coconut milk and sprinkle with peanuts. Garnish with additional jalapeño, if desired.
Originally appeared: EatingWell.com, August 2020
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Nutrition Facts(per serving)327Calories24gFat28gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
