Coconut Curry Pumpkin Soup Recipe
This Coconut Curry Pumpkin Soup recipe combines smooth pumpkin puree, creamy coconut milk, and aromatic spices like curry powder and ginger for a comforting and flavorful meal. Perfect for fall, this vegan soup is both easy to make and packed with nutrients, offering a delightful balance of sweetness and heat. Serve it as a starter or a light main course with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan
Ingredients
This Coconut Curry Pumpkin Soup recipe combines smooth pumpkin puree, creamy coconut milk, and aromatic spices like curry powder and ginger for a comforting and flavorful meal. Perfect for fall, this vegan soup is both easy to make and packed with nutrients, offering a delightful balance of sweetness and heat. Serve it as a starter or a light main course with crusty bread.
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion until soft.
- Add minced garlic and ginger, cook until fragrant.
- Stir in curry powder and cook for 1 minute.
- Add pumpkin puree and vegetable broth, bring to a simmer.
- Stir in coconut milk, salt, and pepper. Simmer for 15-20 minutes.
- Blend soup until smooth using an immersion blender.
- Adjust seasoning, add lime juice, and serve with cilantro.
Notes
- Adjust the curry powder for more or less heat.
- Use fresh pumpkin for a more robust flavor.
- This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4g
- Sodium: 400mg
Find it online: https://katyrecipes.com/coconut-curry-pumpkin-soup-recipe/