Coconut Curry Pumpkin Soup
Coconut Curry Pumpkin Soup is a delightful and creamy dish that provides comfort and warmth, making it perfect for chilly evenings or festive gatherings. This vegan-friendly recipe combines the rich taste of coconut milk with the earthiness of pumpkin and a hint of spices, resulting in a flavor-packed soup that’s easy to prepare. With minimal cleanup required thanks to its one-pot cooking method, you can enjoy this nutritious meal in under an hour.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
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. Sauté diced onion until soft, about 4 minutes.
- Add minced garlic and ginger; cook for 1 minute until fragrant.
- Stir in curry powder and garam masala, cooking for another 15 seconds.
- Pour in vegetable stock, coconut milk, and pumpkin puree; mix well and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes. Season with salt and pepper.
- Use an immersion blender to puree the soup until smooth.
- Serve in bowls, topping with extra coconut milk, toasted pumpkin seeds, and fresh cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://simpleflavorbox.com/coconut-curry-pumpkin-soup/