Coconut Curry Pumpkin Soup
If you’re craving a comforting dish that warms the soul, this Coconut Curry Pumpkin Soup is your answer. Rich and creamy thanks to coconut milk, this delightful soup combines the sweet earthiness of pumpkin with fragrant spices for an exotic twist on a classic favorite. Perfect for busy weeknights or cozy gatherings, it can be prepared in just 35 minutes using simple ingredients that deliver big flavors. Plus, it’s vegan and made in one pot, ensuring minimal cleanup!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- 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)
Instructions
- In a medium pot, heat olive oil over medium heat. Sauté diced onion for about 4 minutes until soft.
- Add minced garlic and ginger; cook for 1 minute until fragrant.
- Stir in mild curry powder and garam masala; toast for 15 seconds.
- Pour in vegetable stock, coconut milk, and pumpkin puree; stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes. Season with salt and pepper.
- Blend until smooth using an immersion blender or food processor.
- Serve hot with optional toppings like toasted pumpkin seeds and fresh cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://dinnerplatesnow.com/coconut-curry-pumpkin-soup-2/