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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Experience the warmth and comfort of a bowl of Coconut Curry Pumpkin Soup, perfect for those chilly days! This creamy, flavorful dish is a delightful blend of pumpkin puree and aromatic spices, creating a rich soup that’s both satisfying and nourishing. In just over 35 minutes, you can prepare this vegan-friendly recipe that’s sure to impress your family and friends. Whether you’re hosting a cozy gathering or looking for a quick weeknight meal, this soup is your go-to solution. Top it with crunchy pumpkin seeds and fresh cilantro for an extra layer of flavor and texture.

Ingredients

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  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon mild curry powder
  • 1/2 teaspoon garam masala spice blend
  • 3 cups vegetable stock
  • 1 (14 ounce) can coconut milk (plus more for serving)
  • 3 cups pumpkin puree (or butternut squash)
  • Salt and pepper (to taste)
  • Pumpkin seeds, toasted (optional)
  • Fresh cilantro, chopped (optional)

Instructions

  1. Heat olive oil in a medium pot over medium heat. Sauté diced onion until soft (about 4 minutes).
  2. Add minced garlic and ginger; cook until fragrant (about 1 minute).
  3. Stir in curry powder and garam masala; toast for 15 seconds.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; stir well.
  5. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
  6. Season with salt and pepper. Blend until smooth using an immersion blender.
  7. Serve warm, garnished with additional coconut milk, toasted pumpkin seeds, and fresh cilantro.

Nutrition

Find it online: https://raniacooks.com/coconut-curry-pumpkin-soup/