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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Indulge in a warm and comforting bowl of Coconut Curry Pumpkin Soup that’s perfect for any occasion. This rich and creamy soup blends the natural sweetness of pumpkin with the aromatic spices of curry, creating a dish that is as delightful to the senses as it is nourishing. With its vibrant orange hue and inviting aroma, this soup not only warms your soul but also makes a stunning centerpiece for family gatherings or cozy weeknight dinners. Made in just 35 minutes, it’s an easy recipe that delivers on flavor while being entirely plant-based. Customize it with your favorite toppings, and enjoy leftovers that taste even better the next day!

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 (for topping)
  • Fresh cilantro, chopped (for topping)

Instructions

  1. In a medium pot, heat olive oil over medium heat and sauté diced onion until soft (about 4 minutes).
  2. Add minced garlic and ginger; cook until fragrant (1 minute).
  3. Stir in curry powder and garam masala; toast for 15 seconds.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; bring to a gentle boil.
  5. Reduce heat to low, cover, and simmer for 20 minutes; season with salt and pepper.
  6. Blend the soup until smooth using an immersion blender or food processor.
  7. Serve hot, topped with additional coconut milk, toasted pumpkin seeds, and fresh cilantro.

Nutrition

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