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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Coconut Curry Pumpkin Soup is a delightful blend of rich, creamy flavors and aromatic spices, perfect for warming up on chilly evenings. This vegan soup is easy to prepare, needing just one pot and minimal ingredients. Ready in only 35 minutes, it’s ideal for busy weeknights or gatherings with friends and family. The luscious texture of the pumpkin puree combined with coconut milk creates a satisfying dish that can be enjoyed as a starter or a hearty main course. Enhance your meal with fresh garnishes and crusty bread for a truly comforting experience.

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, for topping)
  • Fresh cilantro, chopped (optional, for topping)

Instructions

  1. Heat olive oil in a medium pot over medium heat. Sauté diced onion until soft and translucent, about 4 minutes.
  2. Add minced garlic and ginger; cook until fragrant, about 1 minute.
  3. Stir in curry powder and garam masala for 15 seconds to release their flavors.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; stir well, then bring to a boil.
  5. Lower the heat, cover, and simmer for 20 minutes. Season with salt and pepper to taste.
  6. Blend the soup until smooth using an immersion blender or transfer to a blender in batches.
  7. Serve warm, garnished with a drizzle of coconut milk and optional toppings like toasted pumpkin seeds or fresh cilantro.

Nutrition

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