Description
Warm up with a delightful bowl of Coconut Curry Pumpkin Soup, a creamy and flavorful dish that is both comforting and nourishing. This vegan recipe comes together in just over 35 minutes and is perfect for cozy dinners or meal prep. The rich combination of coconut milk, pumpkin puree, and aromatic spices creates an inviting flavor profile that will impress family and friends alike. Whether you enjoy it with crusty bread or topped with fresh herbs and seeds, this soup is sure to become a favorite in your kitchen.
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
- Heat olive oil in a medium cooking pot over medium heat. Sauté diced onion until soft (about 4 minutes).
- Add minced garlic and ginger; cook for 1 minute until fragrant.
- Stir in curry powder and garam masala, cooking for an additional 15 seconds to release flavors.
- Pour in vegetable stock, coconut milk, and pumpkin puree. Stir well and bring to a boil.
- Reduce heat to low, cover, and let simmer for 20 minutes. Season with salt and pepper to taste.
- Blend the soup until smooth using an immersion blender or food processor.
- Serve hot with a drizzle of coconut milk and optional toppings like toasted pumpkin seeds or chopped cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg