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Curried Coconut Pumpkin Soup - Made In

Sometimes all it takes is a simple sauté of the ingredients before putting into your blender. 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

Submitted By:

Dietary Interests: Gluten-Free , Vegan , Vegetarian

Yield:

4 servings (6 cups)

Total Time:

35 minutes 30 seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 1 garlic clove, peeled
  • 1 (140 g) small yellow onion, peeled, quartered
  • 2 (130 g) small parsnips, cut into large chunks
  • 2 (100 g) celery stalk, cut into large chunks
  • 2 cups (300 g) fresh pumpkin, peeled, seeded, cut into large chunks
  • 4 fresh sage leaves
  • 2 teaspoons curry powder
  • ½ teaspoon ground cinnamon
  • 1 pinch red pepper flakes
  • 1 teaspoon kosher salt, optional
  • 2½ cups (600 ml) vegetable stock
  • ½ cups (120 ml) coconut milk

Directions

  1. Heat a Made In 12" Stainless Clad Frying Pan over medium-high heat. Add the olive oil to the pan and let 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.
  2. Add the curry powder, cinnamon, pepper flakes and salt and continue to cook for an additional 2-3 minutes.
  3. Remove from the stove top and allow to cool slightly. Place vegetable stock and coconut milk into the Vitamix container and add the warm sautéed vegetable mixture. Secure the lid.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 1/2 minutes, or select the Hot Soup Program if your machine is equipped. Pour into a soup bowl and enjoy.