Description
A comforting and flavorful Coconut Curry Pumpkin Soup, perfect for cozy autumn evenings.
Ingredients
Scale
- 1 (15 oz) can Pumpkin (or fresh)
- 1 can Coconut milk
- 1 Onion, diced
- 2 cloves Garlic, minced
- 1 inch Fresh ginger, grated
- 2 tbsp Curry powder
- 4 cups Vegetable broth (or chicken broth)
- 2 Carrots, diced
- 2 tbsp Fresh herbs (Cilantro or Basil)
- Juice of 1 Lime
- Olive oil for sautéing
Instructions
- Sauté the aromatics: In a large saucepan, add a splash of olive oil and sauté diced onions, minced garlic, and grated ginger over medium heat until the onions become translucent.
- Add the pumpkin: Stir in diced pumpkin and cook for a few minutes, allowing it to soften slightly.
- Incorporate spices: Sprinkle in curry powder and keep stirring for about a minute.
- Pour in the broth: Add vegetable or chicken broth and bring it to a gentle simmer, cooking until the pumpkin is tender.
- Blend to perfection: Use an immersion blender to puree the soup until smooth.
- Finish with coconut milk: Return the blended soup to the pot and stir in coconut milk, letting it simmer for a few more minutes.
- Serve warm: Garnish with fresh herbs and a squeeze of lime.
Notes
For a chunkier texture, blend just half of the soup. Adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: pumpkin soup, coconut soup, curry soup, vegan soup, fall recipes