Description
This Coconut Curry Pumpkin Soup is a creamy and comforting dish perfect for fall. The combination of pumpkin, coconut milk, and warm spices creates a deliciously fragrant and flavorful soup that will warm you up on a chilly day.
Ingredients
Units
Scale
Soup:
- 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)
Toppings:
- Pumpkin seeds, toasted (optional, for topping)
- Fresh cilantro, chopped (optional, for topping)
Instructions
- Sauté Aromatics: In a medium cooking pot, heat olive oil over medium heat. Add onion and sauté until soft, about 4 minutes. Add garlic and ginger and cook until fragrant, about 1 minute.
- Add Spices: Stir in curry powder and garam masala, and cook for 15 seconds.
- Combine Ingredients: Pour in vegetable stock, coconut milk, and pumpkin puree. Bring to a boil, then simmer for 20 minutes.
- Season and Puree: Season with salt and pepper. Puree the soup until smooth using an immersion blender or food processor.
- Serve: Drizzle with coconut milk and top with toasted pumpkin seeds and fresh cilantro.
Notes
- Add some sweetness: This soup is delicious as is, but you can add 1 tablespoon of sugar for extra sweetness.
- Storage: Store in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Reheating: Reheat in the microwave, on the stovetop, or in a crockpot until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
