Description
Coconut Curry Pumpkin Soup is a warm, creamy delight that combines the rich flavors of coconut milk and pumpkin puree with aromatic spices. This vegan soup is not only comforting but also quick to prepare, making it perfect for busy weeknights or cozy gatherings with friends. With its smooth texture and vibrant taste, this dish is an excellent choice for anyone seeking a nourishing meal that warms the soul. Whether served as a starter or paired with crusty bread, this Coconut Curry Pumpkin Soup is sure to impress.
Ingredients
- 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
- 3 cups pumpkin puree (or butternut squash)
- Salt and pepper to taste
Instructions
- In a medium cooking pot, heat olive oil over medium heat. Sauté onion until soft.
- Add garlic and ginger; cook until fragrant.
- Stir in curry powder and garam masala for about 15 seconds.
- Add vegetable stock, coconut milk, and pumpkin puree; stir well and bring to a boil.
- Reduce heat, cover, and simmer for about 20 minutes. Season with salt and pepper.
- Blend the soup until smooth using an immersion blender or food processor.
- Serve warm with additional coconut milk drizzle, toasted pumpkin seeds, and fresh cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added texture, top your soup with toasted pumpkin seeds or croutons. If you prefer a spicier kick, consider adding chili flakes or fresh peppers during cooking. This soup can be stored in the fridge for up to four days or frozen for later enjoyment.