INGREDIENTS
2 tablespoons olive oil
1 small onion chopped (omit for a low-fodmap soup)
1 large carrot chopped
1/4 teaspoon curry powder
1/4 teaspoon turmeric powder
1/8 teaspoon paprika powder
3 cups vegetable broth
2 cups pumpkin puree (homemade or canned)
1 cup canned coconut milk
salt and pepper to taste
INSTRUCTIONS
1. Heat olive oil in the soup pot or oven and add onions and carrots. Fry for 5 minutes.
2. Add curry powder, ginger powder, and pepper powder, and stir to apply vegetables. Pour into the vegetable soup and cook for 5 minutes.
3. Use the Kitchen In The Box Food Processor to make the pumpkin into puree, add the pumpkin puree to the pot, cover it in the pot, and cook it for 20 minutes. Move from the fire.
4. Add the coconut milk to the pot and stir it. let the soup cool, transfer it in batches, and puree it with a food processor until smooth. Return the soup to the pot.
5. Heat the soup, and then season with salt and pepper. Serve and enjoy!