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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Warm up your evenings with a bowl of Coconut Curry Pumpkin Soup, a comforting dish that effortlessly combines creamy coconut milk with the rich flavors of pumpkin and aromatic spices. This easy-to-make vegan soup is perfect for busy weeknights or chilly autumn gatherings. With just one pot and simple ingredients, you can create a nourishing meal that delights the senses. Whether you’re enjoying it solo or sharing it with family, this soup is sure to become a staple in your home. Its vibrant colors and fragrant aroma make it not only delicious but also visually appealing, inviting everyone to gather around the table.

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
  • pumpkin seeds, toasted
  • fresh cilantro, chopped

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 for 1 minute until fragrant.
  3. Stir in curry powder and garam masala; cook for 15 seconds to enhance the spices' flavors.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; stir well and bring to a boil.
  5. Reduce heat to low, cover, and simmer for 20 minutes to meld flavors.
  6. Blend the soup until smooth using an immersion blender or transfer to a food processor.
  7. Serve warm, drizzled with coconut milk and topped with toasted pumpkin seeds and fresh cilantro.

Nutrition

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