Coconut Curry Pumpkin Soup Recipe
Coconut Curry Pumpkin Soup combines the creamy richness of coconut milk with the warm spices of curry powder and garam masala, making it a perfect fall recipe. This soup is easy to prepare, vegan-friendly, and packed with the comforting flavors of pumpkin and ginger.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
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
- Pumpkin seeds, toasted (optional)
- Fresh cilantro, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until softened, about 5 minutes.
- Stir in minced garlic and ginger, cooking for 1 minute until fragrant.
- Add curry powder and garam masala, stirring to coat the onions in the spices.
- Pour in the vegetable stock, coconut milk, and pumpkin puree, stirring until well combined.
- Bring the soup to a simmer, then reduce heat and let it cook for 15-20 minutes.
- Season with salt and pepper to taste.
- Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender.
- Serve hot, garnished with toasted pumpkin seeds and chopped cilantro if desired.
Notes
- You can substitute butternut squash for pumpkin puree if preferred.
- Adjust the curry powder according to your heat preference.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 5g
- Sodium: 540mg
Find it online: https://sarahrecipes.com/coconut-curry-pumpkin-soup-recipe/