Ingredients
Units
Scale
- 1/2 lb (8oz or 227 g) white mushrooms, sliced
- 1/2 cup chopped sweet onion
- 2 tbsp butter (or olive oil)
- 1 tsp curry powder
- 3 cups chicken broth (or vegetable broth)
- 1 - 15 oz can pumpkin
- 13.66 oz coconut milk, full-fat
- 1 tbsp liquid sweetener (I used allulose)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- OPTIONAL - Pumpkin seeds for decoration
Instructions
- In a large sauté pan, sauté the mushrooms and onion in butter until tender. Stir in the curry powder until blended. Add in the broth and bring the mixture to a boil. Cook, while stirring, until slightly thickened, about 2 minutes.
- Add in the pumpkin, coconut milk, sweetener, salt, pepper and nutmeg. Heat for an additional 5 minutes.
- Divide mixture evenly between bowls and sprinkle with pumpkin seeds
Notes
- instead of coconut milk, feel free to add any other type of milk or milk product
- you could also add some leftover rotisserie chicken for an extra hearty soup
- don't allow the coconut milk (or any milk product or milk substitutes) to boil as they may curdle
- for a thicker soup, puree half of the soup with a high-speed blender or immersion blender
- if you don't like mushrooms, you can replace them with riced cauliflower or try almond butter or peanut butter (only add 1-2 tbsp. of almond or peanut butter and add more depending on taste)
- I always go light when I make soup as it is very easy to add additional salt and pepper
- Any type of broth will work in this recipe
- Prep Time: 5
- Cook Time: 10
- Category: Soups
- Method: Stove-top
- Cuisine: Indian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 166
- Sugar: 5.2
- Fat: 13.3
- Carbohydrates: 9.9
- Fiber: 2.4
- Protein: 2.2
