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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Warm up your chilly evenings with a comforting bowl of Coconut Curry Pumpkin Soup. This creamy, vegan dish combines the richness of coconut milk with the natural sweetness of pumpkin, creating a delightful flavor that warms both body and soul. Perfect for busy weeknights or family gatherings, this recipe is not only quick to prepare but also packed with wholesome ingredients. With its vibrant spices and velvety texture, each spoonful feels like a cozy hug. Plus, it’s easily adaptable for your personal taste—add extra veggies, adjust the spice level, or top it with your favorite garnishes. Whether you’re enjoying a quiet night in or hosting loved ones, this soup will surely impress!

Ingredients

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  • 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

  1. In a medium pot, heat olive oil over medium heat. Add diced onion and sauté until soft (about 4 minutes).
  2. Stir in minced garlic and ginger; cook until fragrant (about 1 minute).
  3. Add curry powder and garam masala; stir for 15 seconds.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree. Mix well and bring to a boil.
  5. Reduce heat to low and simmer for 20 minutes.
  6. Blend the soup until smooth using an immersion blender or food processor.
  7. Serve hot, garnished with coconut milk drizzle, toasted pumpkin seeds, and chopped cilantro.

Nutrition

Find it online: https://recipeswithrachel.com/coconut-curry-pumpkin-soup/