Curried Pumpkin Soup with Coconut "Bacon"

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4-6 portions
You can never have enough soup recipes. With all the flavours and combinations you can have, it's truly a dish that you can never get sick of. This curried pumpkin soup is no exception, especially when it's topped with a delicious spicy vegan coconut "bacon" and a side of naan!
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How It's Made

Ingredients

  • 1 tablespoon of vegetable oil
  • 2 garlic cloves
  • 1 small yellow onion
  • 1 teaspoon of ginger
  • 1 tablespoon of red curry paste
  • 2 cups of vegetable broth
  • 4 cups of diced pumpkin or squash
  • 1 1/2 cups of coconut milk
  • 1/2 teaspoon of algarve sea salt
  • Fresh ground pepper
  • 1 branch of cilantro
  • Juice of 1/2 lime
  • 1/2 cup of coconut "bacon"
  • Naan bread for serving

Directions

  1. Chop the garlic and onion. In a large pot heat the oil and saute the onion and garlic for about 3 minutes. Add the ginger and curry paste, stir, and cook for another minute or so.
  2. Add the diced pumpkin and stir so that it's evenly coated. Cook for 5 to 6 minutes then add the broth. Let simmer for 20 minutes or until the pumpkin is tender.
  3. Using a hand mixer, mix the soup until smooth and creamy. Add the coconut milk, salt and pepper.
  4. Serve in large bowls and squeeze the fresh lime juice on top. Garnish with cilantro and some coconut "bacon"

How It's Made: Coconut "Bacon"

Ingredients

  • 3 cups of plain coconut strips
  • One tablespoon of soy sauce
  • One tablespoon of maple syrup
  • One tablespoon of liquid smoke
  • 1/2 tablespoon of smoked paprika
  • One teaspoon of Sriracha hot sauce (optional)

Directions

  1. Preheat the oven to 325°F.
  2. In a medium sized bowl, mix together all the liquid ingredients, then add the coconut strips. Toss in order to cover well.
  3. On a parchment paper lined baking sheet, place the coconut strips evenly. Bake for 10 minutes, making sure to stir half way through. Be careful not to burn.
  4. Let cool so the strips can become crunchy. Keep in a sealable bag, such as a ziploc (or a PRANA bag).
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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