Description
A rich and creamy Coconut Curry Pumpkin Soup that combines warming spices with the sweetness of pumpkin and coconut milk, perfect for a comforting meal.
Ingredients
Scale
Sauce Base
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon ginger, minced
Spices
- 1 tablespoon mild curry powder
- 1/2 teaspoon garam masala spice blend
Soup Ingredients
- 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
Toppings (Optional)
- pumpkin seeds, toasted
- fresh cilantro, chopped
Instructions
- Sauté Onion: Heat olive oil in a medium pot over medium heat. Add the diced onion and sauté until it softens and becomes translucent, about 4-5 minutes.
- Add Aromatics: Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant but not browned.
- Toast Spices: Mix in the mild curry powder and garam masala. Cook and stir for about 15 seconds to release their flavors.
- Add Liquids and Pumpkin: Pour in the vegetable stock, coconut milk, and pumpkin puree. Stir everything well to combine the ingredients uniformly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and cover. Let the soup simmer for 20 minutes to develop flavors.
- Puree Soup: Using an immersion blender, carefully puree the soup directly in the pot until smooth and creamy.
- Serve: Ladle the soup into bowls. Garnish with a drizzle of coconut milk, toasted pumpkin seeds, and chopped fresh cilantro as desired. Serve hot.
Notes
- Use canned pumpkin puree or fresh roasted butternut squash puree for the base.
- You can adjust the spice level by adding more or less curry powder and garam masala.
- For a richer flavor, substitute vegetable stock with chicken stock if not vegetarian.
- To make it vegan, ensure your curry powder and garam masala blend do not contain animal products.
- Leftover soup can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
- To toast pumpkin seeds, dry roast them in a skillet over medium heat for a few minutes until lightly browned and fragrant.
