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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Indulge in the comforting warmth of Coconut Curry Pumpkin Soup, a delightful blend of creamy coconut milk and rich pumpkin puree. This vibrant soup is not only quick to prepare—ready in just 35 minutes—but it also offers a perfect balance of spices that will awaken your taste buds. Ideal for weeknight dinners or cozy gatherings, this vegan dish is versatile enough to customize with your favorite toppings. Serve it with toasted pumpkin seeds and fresh cilantro for added texture and flavor. Each spoonful promises to be a heartwarming experience, making it a must-try recipe for the fall season or any chilly evening.

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 (optional)
  • Fresh cilantro, chopped (optional)

Instructions

  1. Heat olive oil in a medium pot over medium heat. Sauté diced onion until soft (about 4 minutes).
  2. Add minced garlic and ginger, cooking until fragrant (about 1 minute).
  3. Stir in curry powder and garam masala, allowing the spices to bloom for 15 seconds.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; stir well. Bring to a boil.
  5. Reduce heat and simmer for 20 minutes, seasoning with salt and pepper to taste.
  6. Blend until smooth using an immersion blender or stand blender.
  7. Serve warm, drizzled with extra coconut milk and topped with toasted pumpkin seeds and fresh cilantro.

Nutrition

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