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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Warm up your day with this delightful Coconut Curry Pumpkin Soup, a comforting dish that brings together the rich flavors of pumpkin and creamy coconut milk. This vegan-friendly soup is not only quick to prepare—taking just over 35 minutes—but it also fills your home with enticing aromas that make every meal feel special. Ideal for busy weeknights or gatherings with friends, this soup offers a satisfying bowl of goodness that even kids will love. Customize it with your favorite toppings or add extra spices for a little kick. Enjoy each spoonful of warmth and flavor as you cozy up with this seasonal favorite!

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. In a medium pot, heat olive oil over medium heat. Sauté diced onion for about 4 minutes until soft.
  2. Add minced garlic and ginger; cook for an additional minute until fragrant.
  3. Stir in curry powder and garam masala, cooking for 15 seconds to bloom the spices.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; stir well and bring to a boil.
  5. Reduce heat to low, cover, and let simmer for 20 minutes. Season with salt and pepper to taste.
  6. For a smooth texture, blend the soup using an immersion blender or a standard blender until creamy.
  7. Serve hot, garnishing with additional coconut milk, toasted pumpkin seeds, and fresh cilantro if desired.

Nutrition

Find it online: https://lilrecipe.com/coconut-curry-pumpkin-soup-2/