Description
Coconut Curry Pumpkin Soup is a comforting, creamy delight that perfectly blends the flavors of coconut milk, spices, and pumpkin puree. Ready in just 35 minutes, this vegan soup is ideal for cozy dinners or lively gatherings. Its rich texture and aromatic profile will warm your soul and satisfy your taste buds, making it a standout dish for any occasion. Serve it as an appetizer or a main course alongside crusty bread or rice for a wholesome meal that everyone will love.
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 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
- Heat olive oil in a large pot over medium heat. Sauté diced onion for about 4 minutes until soft.
- Add minced garlic and ginger; cook for an additional minute until fragrant.
- Stir in curry powder and garam masala; cook for 15 seconds to release their flavors.
- Pour in vegetable stock, coconut milk, and pumpkin puree. Stir well and bring to a boil.
- Reduce heat to low, cover, and let simmer for about 20 minutes. Season with salt and pepper.
- Use an immersion blender to puree the soup until smooth.
- Serve warm with a drizzle of coconut milk on top, garnished with toasted pumpkin seeds or fresh cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg