Description
A warm and comforting bowl of Coconut Curry Pumpkin Soup, combining the flavors of creamy coconut milk and spices with hearty pumpkin.
Ingredients
Scale
- 1 medium pumpkin (or about 3 cups of pumpkin puree)
- 1 can of coconut milk
- 1 onion, diced
- 3 cloves of garlic, minced
- 3–4 cups vegetable broth
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger, grated
- Salt and pepper to taste
- A squeeze of lime juice
- Chili flakes (optional)
- Fresh cilantro (optional, for garnish)
- Toasted pumpkin seeds (optional)
Instructions
- Preheat the oven to 400°F. If using a whole pumpkin, cut it in half, scoop out the seeds, and roast the halves for 30-40 minutes until tender.
- In a large pot, heat oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and grated ginger; sauté for another minute.
- Stir in the curry powder, coating the onion mixture well.
- Add the roasted pumpkin flesh or canned pumpkin puree to the pot and stir.
- Pour in the vegetable broth and coconut milk. Bring to a simmer and cook for about 20 minutes.
- Use an immersion blender to blend the soup until smooth and creamy.
- Season with salt, pepper, and a squeeze of lime juice. Add chili flakes if desired.
- Ladle into bowls and garnish with fresh cilantro and toasted pumpkin seeds before serving.
Notes
This soup can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months. Reheat on the stove and add water or extra coconut milk as needed to regain creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg