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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Coconut Curry Pumpkin Soup is a delightful blend of warmth and comfort, perfect for chilly nights or festive gatherings. This creamy vegan soup combines the natural sweetness of pumpkin with aromatic curry spices and rich coconut milk, making it both nourishing and satisfying. In just over 35 minutes, you can whip up this one-pot wonder that’s sure to impress your guests or make a cozy weeknight dinner. With its vibrant flavors and versatile ingredients, this soup is not only easy to prepare but also adaptable to what you have on hand. Serve it as a starter or a main course, and enjoy the comforting goodness in every spoonful.

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, for topping)
  • fresh cilantro, chopped (optional, for topping)

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 for 1 minute until fragrant.
  3. Add curry powder and garam masala; stir for 15 seconds to release flavors.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; mix well and bring to a boil.
  5. Reduce heat to low, cover, and simmer for 20 minutes. Season with salt and pepper to taste.
  6. Use an immersion blender to puree the soup until smooth or transfer to a blender if necessary.
  7. Serve warm, drizzled with extra coconut milk and garnished with toasted pumpkin seeds or cilantro.

Nutrition

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