Description
Discover the delicious flavors of Coconut Curry Pumpkin Soup, a rich and creamy dish that combines the sweetness of pumpkin with the warmth of curry and coconut milk. This comforting soup is easy to prepare and perfect for cool autumn days. With simple ingredients and bold flavors, it's a delightful addition to your fall recipe collection.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp red curry paste
- 4 cups pumpkin puree (or 2 cans, 15 oz each)
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Toasted pumpkin seeds, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
- Stir in the red curry paste, cumin, coriander, and turmeric. Cook for 1-2 minutes, allowing the spices to bloom.
- Add the pumpkin puree, coconut milk, and vegetable broth. Stir until well combined.
- Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
- Stir in the soy sauce and lime juice. Season with salt and pepper to taste.
- Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
- Serve hot, garnished with fresh cilantro and toasted pumpkin seeds if desired.
Notes
- Adjust the curry paste according to your spice preference.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 550mg