How to Make Pumpkin Coconut Curry Soup for a Vegan or Carb Counter

It happens more often than you think: friends with different dietary needs get together and on one hand you have a vegan who eats no animal products and on the other an Atkins Dieter (or carbohydrate counter) who eats little else. Here is a flavorful dish that will meet everyone's needs, and is particularly satisfying on a chilly evening.

Difficulty: Easy

Instructions

Things You'll Need:

• 1/4 cup coconut oil
• 1 cup chopped onions
• 1 Tbsp chopped garlic
• 2 cups vegetable broth
• 1 Tbsp. curry powder
• 1/2 teaspoon salt
• 1 15-oz can pure pumpkin
• 1 13-1/2 oz. can light coconut milk
• Your favorite soup pot
• Wooden spoon or some other stirring implement

1. 
    

   Get out your favorite soup pot. (It MUST be your favorite-it makes the soup taste better. If you're cooking in a 55-gallon drum, multiply the ingredients as necessary. This is one of those very flexible, forgiving recipes.)

2. Turn the heat to medium high, and heat the coconut oil in that fabulous soup pot of yours.

3. Stir in the onions and garlic and cook for about 5 minutes, until the onions are soft.

4. To the oil, onion, and garlic mix, add the broth, curry powder, salt, and pumpkin. Cook and stir until the mixture is smooth in texture and just below the boiling point in temperature.

5. Cover and simmer on low for another 15 to 20 minutes, stirring occasionally.

6. Stir in the coconut milk, and cook another 5 minutes.

7. Pour the soup into a blender or food processor, being sure to leave plenty of space and doing it in batches if necessary. (If you're using the 55-gallon drum-sized recipe, you're going to be at this for awhile.) Blend or process until smooth.

8. Return mixture to the soup pot that is unlike any other, and reheat briefly over medium heat before serving.

9. 
    
   Instructions for the Slovenly Cook

   This is the alternative step to all of the above. The truth is, I'm the kind of "cook" who finds even the effort of pushing the microwave buttons a little too demanding. I have given you the "Good Cook" directions in the first 8 steps. If you are more in the "Slovenly Cook" division like I am, just dump all the ingredients into your favorite soup pot, heat the whole mix up to a temperature you like while stirring at appropriate intervals. And serve. I've never had any complaints. (Not like anyone would dare....)

Tips & Warnings

• Whichever way you choose to do it, using the ingredients listed in "What You'll Need" with their original quantities, will make eight (8) 6-oz. servings at 5.5 net carbohydrates per serving.
• If this is not for a vegan, the addition of sour cream as a topping is delicious. You can also use butter instead of coconut oil.
• If this is not for a vegetarian, you can substitute two (2) 10-1/2 oz. cans of French onion soup for the vegetable broth and onions.
• OMG... are you REALLY going to make me tell you again about being careful with things that are hot? Okay, be careful. Don't spill them on yourself, your friends, your kids, or anyone you don't want to suffer burns. There! You've been warned....

[betterbody]

on 12/17/2009 This sounds good enough to eat. 5 *s and a recommend for making me hungry.

[sullysee]

on 12/3/2009 Delicious pumpkin coconut curry soup recipe. 5*

[PBreech]

on 11/30/2009 This sounds so good!

[riefderrico]

on 11/26/2009 Pumpkin Coconut Curry soup sounds absolutely delicious. Saving to favorites!

[cookiesmagic]

on 11/19/2009 sounds delicious! can't wait to try