Coconut Curry Pumpkin Soup Recipe
This coconut curry pumpkin soup recipe combines rich coconut milk, curry spices, and pumpkin for a deliciously creamy and flavorful dish. Perfect for a cozy fall meal, this soup is easy to make and packed with nutrients. Ideal for those following a vegan or gluten-free diet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
- Diet: Gluten Free
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) coconut milk
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tbsp curry powder
- 1 tsp ground ginger
- Salt and pepper to taste
- Optional: 1 tbsp maple syrup
Instructions
- In a large pot, sauté the diced onion in a bit of oil until soft and translucent.
- Add minced garlic, curry powder, and ground ginger, and cook for another 2 minutes.
- Stir in the pumpkin puree, coconut milk, and vegetable broth. Bring to a simmer.
- Let the soup cook for 15-20 minutes, stirring occasionally.
- Blend the soup until smooth using an immersion blender or in batches with a regular blender.
- Season with salt, pepper, and optional maple syrup to taste.
- Serve hot, garnished with a swirl of coconut milk or fresh herbs if desired.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup stores well in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 420mg
Find it online: https://cookingwithtina.com/coconut-curry-pumpkin-soup-recipe/