Curried Coconut Pumpkin Soup

Eat The Change

Looking to spice up a classic fall favorite? This Curried Coconut Pumpkin Soup uses warming spices, coconut milk, lime, and our Habanero BBQ Mushroom Jerky for an extra punch of heat and flavor.🔥 Of course, the recipe is 100% planet-based and 100% delicious! 😋

Curried Coconut Pumpkin Soup with Habanero Mushroom Jerky

For the Soup:

  • 1 tablespoon vegetable oil
  • 1 small onion, minced
  • 1" piece of ginger, peeled and minced
  • 6 garlic cloves, minced
  • 1 1/2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 tsp chili powder
  • 1/4 teaspoon nutmeg
  • 3 1/2 c vegetable broth
  • 3 1/2 c pumpkin puree
  • 1- 13oz can coconut milk 
  • 1 pouch Eat The Change Habanero BBQ Mushroom Jerky, chopped and divided in half
  • 1 tablespoon brown sugar
  • 1 tablespoon liquid aminos
  • 1 lime, juiced
  • Kosher salt and ground pepper to taste

For the Garnish:

Heat vegetable oil in the bottom of a medium saucepan. Sweat onion until aromatic and add ginger and garlic. Cook until aromatic and add all spices. Toast spices for about 1 minute and then deglaze pan with vegetable broth (be sure to stir and scrape the bottom of the pan to help release all those flavorful bits).  Whisk in pumpkin puree and half of the chopped Eat The Change Habanero BBQ Mushroom Jerky. Add in coconut milk, brown sugar, amino acids, and lime juice. Season to taste with salt and pepper. Garnish with sliced serrano peppers, pumpkin seeds, cilantro, and the remainder of the Eat The Change Habanero BBQ Mushroom Jerky. Enjoy! 😄


Photography by Evangeline Pergantis 

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