Print

Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Coconut Curry Pumpkin Soup is a warming and flavorful dish that brings together the creamy richness of coconut milk and the hearty taste of pumpkin. Perfect for chilly evenings or as a festive starter, this vegan soup can be prepared in just over 35 minutes, making it an ideal choice for busy weeknights. With its vibrant colors and aromatic spices, it’s sure to impress family and friends alike. This comforting soup is not only delicious but also packed with nutrients, making it a healthy addition to your meal rotation.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves 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
  • 3 cups pumpkin puree (or butternut squash)
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a medium pot 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 about 15 seconds.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree. Stir well and bring to a boil.
  5. Reduce heat to low, cover, and simmer for 20 minutes. Season with salt and pepper to taste.
  6. Use an immersion blender to puree until smooth. Alternatively, transfer to a food processor or blender.
  7. Serve hot with additional coconut milk drizzled on top.

Nutrition

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