Coconut Curry Pumpkin Soup
Coconut Curry Pumpkin Soup is a velvety, comforting vegan dish that perfectly marries the sweetness of pumpkin with aromatic spices. Ready in just 35 minutes, this one-pot wonder is not only easy to make but also bursting with flavor. Serve it warm for a delightful meal that’s perfect for chilly days or as a hearty starter for any gathering.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4 to 6 1x
- Category: Soup
- Method: Cooking
- Cuisine: American
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 (plus extra for serving)
- 3 cups pumpkin puree (or butternut squash)
- Salt and pepper to taste
- Toasted pumpkin seeds (optional, for topping)
- Fresh cilantro, chopped (optional, for topping)
Instructions
- Heat olive oil in a medium pot over medium heat until sizzling. Add onion and sauté until soft, about 4 minutes.
- Stir in garlic and ginger; cook until fragrant, about 1 minute.
- Add curry powder and garam masala; stir continuously for about 15 seconds.
- Pour in vegetable stock, coconut milk, and pumpkin puree. Stir to combine and bring to a boil.
- Lower the heat, cover, and simmer for 20 minutes. Season with salt and pepper to taste.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender.
- Serve hot with a drizzle of coconut milk and sprinkle with toasted pumpkin seeds and fresh cilantro if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 349
- Sugar: 5.9g
- Sodium: 292mg
- Fat: 29.8g
- Saturated Fat: 15.3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5.7g
- Protein: 9.6g
- Cholesterol: 0mg
Find it online: https://tastyamelia.com/coconut-curry-pumpkin-soup/