Description
Coconut Curry Pumpkin Soup is a creamy and aromatic delight that warms the soul, making it perfect for chilly evenings or cozy gatherings. The rich flavor of coconut milk melds beautifully with pumpkin puree and a blend of spices, creating a comforting dish that’s both nutritious and satisfying. In just over 35 minutes, you can prepare this vegan soup that’s not only delicious but also versatile enough to serve as an appetizer or main course. Garnish it with toasted pumpkin seeds and fresh cilantro for an added touch, and enjoy every spoonful of this autumn-inspired comfort food.
Ingredients
Scale
- 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
- Heat olive oil in a medium pot over medium heat. Add diced onion; sauté until soft (about 4 minutes).
- Stir in minced garlic and ginger; cook for an additional minute until fragrant.
- Add curry powder and garam masala, stirring for about 15 seconds.
- Pour in vegetable stock, coconut milk, and pumpkin puree; mix well and bring to a boil.
- Reduce heat to low, cover the pot, and simmer for 20 minutes. Season with salt and pepper to taste.
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches if necessary.
- Serve warm with a drizzle of coconut milk on top, garnished with toasted pumpkin seeds and fresh cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg