Description
A warm and comforting Coconut Curry Pumpkin Soup that seamlessly blends sweet pumpkin and creamy coconut milk, infused with aromatic spices.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 2 cups vegetable broth
- 1 teaspoon chili powder (or cayenne)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Prep Your Ingredients: Chop onions, mince garlic and ginger, and set aside.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent (about 5 minutes).
- Add Garlic and Ginger: Stir in minced garlic and grated ginger for about a minute until fragrant.
- Incorporate Pumpkin: Stir in pumpkin puree, curry powder, chili powder, and salt, cooking with aromatics for a couple of minutes.
- Add Coconut Milk & Broth: Pour in coconut milk and vegetable broth, stirring to combine, and bring to a gentle simmer for 15 minutes.
- Blend to Perfection: Use an immersion blender or regular blender to puree the soup until smooth.
- Serve Hot: Ladle soup into bowls and garnish with cilantro and chili flakes if desired.
- Enjoy!: Serve hot with crusty bread or a fresh salad.
Notes
Customize with toppings like green onions, a drizzle of coconut milk, or roasted chickpeas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Coconut Curry Pumpkin Soup, Vegan Soup, Fall Recipes, Comfort Food