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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Coconut Curry Pumpkin Soup is the ultimate comfort dish that combines the rich flavors of creamy coconut milk and velvety pumpkin puree with a warm blend of spices. This vegan-friendly soup is not only quick to prepare, taking just over 35 minutes, but it also serves as a perfect meal for cozy evenings or family gatherings. Each spoonful envelops you in a delightful warmth, making it an ideal choice for chilly days. Plus, it’s easily customizable, allowing you to adjust the spice levels or add extra veggies to suit your taste. With its make-ahead convenience, this soup can be stored in the fridge or freezer for later enjoyment, ensuring that deliciousness is always within reach.

Ingredients

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  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon mild curry powder
  • 1/2 teaspoon garam masala
  • 3 cups vegetable stock
  • 1 (14 ounce) can coconut milk
  • 3 cups pumpkin puree
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a medium pot over medium heat. Sauté diced onion until soft and translucent (about 4 minutes).
  2. Add minced garlic and ginger; cook for about 1 minute until fragrant.
  3. Stir in curry powder and garam masala; cook for another 15 seconds to release aromas.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; stir until well combined and bring to a boil.
  5. Reduce heat to low, cover, and simmer for about 20 minutes to deepen flavors. Season with salt and pepper before blending.
  6. Use an immersion blender or transfer the mixture to a blender to puree until smooth.
  7. Serve hot with a drizzle of coconut milk on top and optional toppings like toasted pumpkin seeds or fresh cilantro.

Nutrition

Find it online: https://kitchenmealtips.com/coconut-curry-pumpkin-soup-2/