Curried Coconut Pumpkin Soup
Sometimes all it takes is a simple sauté of ingredients and a blender for comforting soup.
·Jan 25, 2024
Have this soup done in no time using your large Made In 12" Stainless Clad Frying Pan to sauté these warming soup ingredients before putting them into your blend container for a comforting soup.
Curried Coconut Pumpkin Soup
Sometimes all it takes is a simple sauté of ingredients and a blender for comforting soup.
Matt Dugan, Vitamix Executive Chef
- 2 tablespoons extra virgin olive oil
- 1 each garlic clove, peeled
- 1 small (140 g) yellow onion, peeled, quartered
- 2 small (130 g) parsnips, cut into large chunks
- 2 each celery stalk, cut into large chunks
- 2 cups (300 g) fresh pumpkin, peeled, seeded, cut into large chunks
- 4 each fresh sage leaves
- 2 teaspoons curry powder
- ½ teaspoon ground cinnamon
- 1 pinch red pepper flakes
- 1 teaspoon kosher salt, optional
- 2 ½ cups (600 ml) vegetable stock
- ½ cup (120 ml) coconut milk
Heat a 12" Stainless Clad Frying Pan over medium-high heat. Add the olive oil to the pan and heat slightly. Next, add the garlic, onion, parsnip, celery, and pumpkin to the sauté pan. Sauté for 10-12 minutes until the ingredients are cooked through, deglazing with a small amount of water as needed.
Add the sage leaves, curry powder, cinnamon, pepper flakes, and salt and continue to cook for an additional 2-3 minutes.
Remove from the stove top and allow to cool slightly. Place vegetable stock and coconut milk into the Vitamix container and add the sautéed vegetable mixture. Secure the lid.
Start the blender on its lowest speed, then quickly increase to it's highest speed. Blend for 5 ½ minutes or select the Hot Soup Program if your machine is equipped. Pour into a soup bowl and enjoy.
