Description
Enjoy a rich and creamy Coconut Curry Pumpkin Soup that’s vegan-friendly and ready in just 35 minutes. Try this delicious recipe today!
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)
- Fresh cilantro, chopped (optional)
Instructions
- Heat olive oil in a medium pot over medium heat. Add diced onion and sauté until soft.
- Stir in minced garlic and ginger; cook until fragrant.
- Add curry powder and garam masala, stirring for about 15 seconds.
- Pour in vegetable stock, coconut milk, and pumpkin puree; mix well and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes. Season with salt and pepper to taste.
- Use an immersion blender to puree until smooth.
- Serve warm, drizzled with extra coconut milk and topped with optional pumpkin seeds or cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg