Description
Coconut Curry Pumpkin Soup is the perfect dish to warm your soul on chilly evenings. This creamy, comforting soup blends the sweet flavors of pumpkin with the richness of coconut milk, enhanced by aromatic spices that elevate it to a new level of deliciousness. Ideal for family gatherings or cozy nights in, this one-pot wonder can be made in just over 35 minutes, making it an easy choice for weeknight dinners. Plus, it’s vegan-friendly, ensuring everyone can indulge in its delightful taste.
Ingredients
Scale
- 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
- In a medium pot, heat olive oil over medium heat. Add diced onion and sauté until soft (about 4 minutes).
- Stir in minced garlic and ginger; cook until fragrant (about 1 minute).
- Add curry powder and garam masala; toast for about 15 seconds.
- Pour in vegetable stock, coconut milk, and pumpkin puree; stir until well combined and bring to a boil.
- Reduce heat to low, cover, and let simmer for about 20 minutes.
- Season with salt and pepper before blending until smooth with an immersion blender or food processor.
- Serve hot with a drizzle of coconut milk and optional toppings like toasted pumpkin seeds and fresh cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 330mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg