Print

Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Coconut Curry Pumpkin Soup is a delightful blend of creamy coconut milk and vibrant spices, designed to warm you from the inside out. This easy-to-make vegan soup takes just 35 minutes to prepare, making it perfect for busy weeknights or cozy gatherings. Featuring pumpkin puree, aromatic herbs, and fragrant spices, this dish not only satisfies your taste buds but also aligns with a plant-based lifestyle. Garnish with fresh herbs or toasted seeds for a delightful finishing touch. Enjoy a comforting bowl of this flavorful soup that everyone will love!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon mild curry powder
  • 1/2 teaspoon garam masala
  • 3 cups vegetable stock
  • 1 (14-ounce) can coconut milk
  • 3 cups pumpkin puree (or butternut squash)
  • Salt and pepper to taste

Instructions

  1. In a medium cooking pot, heat olive oil over medium heat until sizzling. Add the diced onion and sauté 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, cooking for an additional 15 seconds.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; stir well and bring to a boil.
  5. Lower the heat to simmer for 20 minutes while covered. Season with salt and pepper to taste.
  6. Use an immersion blender to puree the soup until smooth or blend in batches using a regular blender.
  7. Serve hot with a drizzle of coconut milk on top and optional garnishes like toasted pumpkin seeds or fresh herbs.

Nutrition

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