Description
Coconut Curry Pumpkin Soup is a wonderfully comforting dish that combines the creamy richness of coconut milk with the natural sweetness of pumpkin, making it perfect for chilly evenings or gatherings.
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 an additional 15 seconds.
- Pour in vegetable stock, coconut milk, and pumpkin puree. Bring to a boil.
- Lower heat to simmer for 20 minutes; season with salt and pepper to taste.
- Blend the soup until smooth using an immersion blender or food processor.
- Serve warm, garnished with coconut milk, toasted pumpkin seeds, and chopped cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg