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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Warm up with a bowl of Coconut Curry Pumpkin Soup, the perfect blend of creamy coconut milk and rich pumpkin puree. This comforting soup is not just a treat for your taste buds but also a wholesome choice for busy weeknights or family gatherings. Ready in just over 35 minutes, it’s an easy vegan recipe that even kids will love. The aromatic spices of curry powder and garam masala elevate the flavors, creating a delightful dish you can enjoy any time of year. Serve it with crusty bread or a simple salad for a complete meal that warms both heart and soul.

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 (for topping)
  • Fresh cilantro, chopped (for topping)

Instructions

  1. Heat olive oil in a medium pot over medium heat. Sauté diced onion until soft (about 4 minutes).
  2. Add minced garlic and ginger; cook until fragrant (1 minute).
  3. Stir in curry powder and garam masala; cook for 15 seconds.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; stir to combine. Bring to a boil, then reduce heat to low.
  5. Cover and simmer for 20 minutes, seasoning with salt and pepper to taste.
  6. Blend until smooth using an immersion blender or by transferring to a blender.
  7. Serve with a drizzle of coconut milk, topped with toasted pumpkin seeds and fresh cilantro.

Nutrition

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