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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Indulge in the comforting warmth of Coconut Curry Pumpkin Soup, a delightful blend of creamy coconut milk and earthy pumpkin that creates a vibrant, flavorful experience. This quick and easy recipe is perfect for busy weeknights or family gatherings, taking just over 35 minutes to prepare. Packed with nutritious ingredients and customizable to suit your taste, this vegan soup is sure to become a household favorite. Whether enjoyed as a hearty meal or part of a cozy autumn dinner, each spoonful promises satisfaction and comfort.

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. Add diced onion and sauté until soft (about 4 minutes).
  2. Stir in minced garlic and ginger; cook until fragrant (about 1 minute).
  3. Add curry powder and garam masala; stir for 15 seconds to release aromas.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; mix well and bring to a boil.
  5. Reduce heat, cover, and simmer for 20 minutes.
  6. Blend the soup until smooth using an immersion blender or food processor.
  7. Serve warm with a drizzle of coconut milk and optional toppings like toasted pumpkin seeds or cilantro.

Nutrition

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