Curried Pumpkin and coconut soup

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Here’s yummy, #healthy recipe of “Curried Pumpkin and coconut soup” for you from Chef Sarang Joshi’s kitchen all the way from #Newzealand…








Curried #Pumpkin and #coconut soup


  • 4 cups 1/2-inch-cubed peeled fresh pumpkin or butternut squash
  • 3 cups lower-sodium vegetable broth
  • 1 large Green apple, cut into 1/2-inch cubes (about 1 1/2 cups)
  • 3/4 cup chopped shallots
  • 1 (1-inch) piece fresh ginger, peeled and thinly sliced
  • 2 garlic cloves, chopped
  • 2 teaspoons curry powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper, plus more for garnish
  • 1 cup plus 4 tsp. canned light coconut milk, well shaken and stirred, divided
  • 1 tablespoon fresh lime juice
  • 1/4 cup raw pumpkin seed kernels (pepitas)


  1. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker.
  2. Cover and cook on low until vegetables are very tender, about 7 hours.
  3. Stir in 1 cup coconut milk and lime juice.
  4. Place half of pumpkin mixture in a blender; remove center piece of lid to allow steam to escape.
  5. Secure lid on blender. Place a clean towel over opening in blender lid to avoid splatters; process until smooth.
  6. Place soup in a medium bowl.
  7. Repeat with remaining pumpkin mixture.
  8. Divide soup evenly among 4 bowls.
  9. Swirl 1 teaspoon coconut milk into each serving; garnish with pepitas and additional red pepper.
  10. Enjoy your healthy yummy

#soup #rejoicewellness #healthwellness #chefsarangjoshi #weekly #recipes #health #wellness #mumbai #nutrition #foodie #yummy