Print

Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm up with a bowl of Coconut Curry Pumpkin Soup, a comforting blend of creamy coconut milk and autumn spices that is sure to delight any palate. This quick and easy recipe takes just 35 minutes to prepare, making it perfect for busy weeknights or casual family gatherings. The rich flavors of pumpkin paired with mild curry create a soothing experience in every spoonful. Plus, it’s entirely plant-based, ensuring that everyone at the table can enjoy this hearty dish. Top it off with toasted pumpkin seeds or fresh herbs for an extra touch of flavor!

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

Instructions

  1. Heat olive oil in a medium pot over medium heat. Add diced onion and sauté until soft, around 4 minutes.
  2. Stir in minced garlic and ginger; cook until fragrant, about 1 minute.
  3. Add curry powder and garam masala, stirring for 15 seconds to bloom the spices.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; stir well and bring to a boil.
  5. Reduce heat to low, cover, and simmer for 20 minutes, seasoning with salt and pepper as needed.
  6. Blend the soup until smooth using an immersion blender or by transferring it to a standard blender.
  7. Serve warm with optional toppings like coconut milk drizzle or pumpkin seeds.

Nutrition

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