Name: Roasted Pumpkin Coconut Curry Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz raw shrimp; 2 cup pumpkin puree; 0.25 cup full-fat coconut milk; 1.5 cup vegetable broth; 0.5 cup yellow onion; 1 tsp coconut oil; 1 tsp curry powder; 1 tsp fresh ginger; 2 cloves garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin Coconut Curry Soup

Roasted pumpkin simmered with creamy coconut milk and aromatic spices, topped with succulent sautéed shrimp for a velvety and warming meal.

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NUTRITION

Protein

57.6g

Fat

19.8g

Carbs

51.9g

SERVINGS

1 serving

INGREDIENTS

8 oz raw shrimp

2 cup pumpkin puree

0.25 cup full-fat coconut milk

1.5 cup vegetable broth

0.5 cup yellow onion

1 tsp coconut oil

1 tsp curry powder

1 tsp fresh ginger

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Heat the coconut oil in a large pot over medium heat.
2
Add the diced yellow onion and sauté until translucent, approximately 5 minutes.
3
Stir in the minced garlic, grated ginger, and curry powder, cooking for 1 minute until fragrant.
4
Add the pumpkin puree and vegetable broth, whisking until the mixture is smooth and fully combined.
5
Bring the soup to a gentle simmer, then stir in the coconut milk, sea salt, and black pepper.
6
In a separate non-stick skillet over medium-high heat, sauté the shrimp for 2-3 minutes per side until pink and opaque.
7
Ladle the warm soup into a bowl and top with the sautéed shrimp and fresh cilantro.