Description
Coconut Curry Pumpkin Soup is a creamy, comforting dish that captures the essence of autumn with its rich flavors and velvety texture. Perfect for chilly evenings or gatherings, this one-pot recipe combines the sweetness of pumpkin with the tropical notes of coconut milk, harmonized by aromatic spices. In just over 35 minutes, you can create a nourishing meal that’s both satisfying and easy to prepare. Ideal for busy weeknights or leisurely dinners, this soup is sure to warm your heart and delight your taste buds.
Ingredients
Scale
- 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, for topping)
- fresh cilantro, chopped (optional, for topping)
Instructions
- In a medium cooking pot, heat olive oil over medium heat. Sauté diced onion until soft and translucent, about 4 minutes.
- Add minced garlic and ginger; cook until fragrant, about 1 minute.
- Stir in curry powder and garam masala, toasting for about 15 seconds.
- Combine vegetable stock, coconut milk, and pumpkin puree. Stir well and bring to a gentle boil.
- Reduce heat, cover, and simmer for 20 minutes. Season with salt and pepper to taste.
- Blend the soup until smooth using an immersion blender.
- Serve hot with a drizzle of coconut milk on top; garnish with toasted pumpkin seeds or fresh cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg