Coconut Curry Pumpkin Soup
Coconut Curry Pumpkin Soup is a creamy, flavorful delight that brings warmth and comfort to any table. This vegan soup combines the rich taste of coconut milk with aromatic spices and pumpkin puree, making it a perfect dish for cozy dinners or festive gatherings. Ready in just 35 minutes, this one-pot recipe minimizes cleanup while delivering a hearty and nutritious meal. Enjoy this versatile soup as an appetizer, main course, or side dish—everyone will love its vibrant flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
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
- 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 for 1 minute until fragrant.
- Add curry powder and garam masala; toast the spices 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.
- Blend the soup until smooth using an immersion blender or by transferring it to a food processor.
- Serve hot, drizzled with coconut milk and topped with toasted pumpkin seeds and cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://galaxyrecipes.com/coconut-curry-pumpkin-soup/