If using a pressure cooker, cook on high.

Pumpkin soup recipe using coconut milk. In a large stockpot, whisk together the chicken broth, pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger. Puree soup using an immersion blender, or cool slightly and. Instructions finely chop the onion, garlic and ginger and sauté with the coconut oil in a big pan for 2 minutes.

Stir in the onions and garlic; Equal parts cooked pumpkin and canned coconut milk for two people, that comes out to one cup pumpkin, one cup coconut. Let the aroma from garlic go away.

You will start to by roasting the pumpkin you’ve chosen. Finely chop onion, garlic and ginger. Bring the soup to the boil and pour the coconut milk into the boiling soup.

Add the thai red curry paste and stir to combine. Simmer until soup is heated through, about 5 minutes. Bake in the preheated oven until soft, about 45 minutes.

In a large stockpot, whisk together the chicken broth,. Remove from heat and allow to cool slightly. Salt and pepper to taste.

Mix the pumpkin soup mix soup mix the. Stir in the coconut milk and maple syrup. Heat the coconut oil in a pot and sauté the onion for about 3 minutes until translucent.