Description
Coconut Curry Pumpkin Soup is a creamy and aromatic dish that combines the earthy sweetness of pumpkin with the richness of coconut milk and warm spices. This delightful soup is perfect for cozy evenings or impressing guests, offering a velvety texture and vibrant color that brightens any table. Serve it hot, garnished with fresh cilantro or toasted pumpkin seeds, for a comforting experience that warms both body and soul.
Ingredients
Scale
- 2 cups pumpkin puree (canned or fresh)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger, grated
- 3 cups vegetable broth (low sodium)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- Juice of 1 lime
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot over medium heat, sauté chopped onion and minced garlic in olive oil until fragrant.
- Stir in curry powder and grated ginger; cook for 1 minute until aromatic.
- Add pumpkin puree and vegetable broth; stir well to combine.
- Slowly pour in coconut milk and simmer for 15-20 minutes, stirring occasionally.
- Squeeze lime juice into the soup and season with salt and pepper to taste.
- Blend the mixture until smooth using an immersion blender or countertop blender.
- Serve hot, garnished with cilantro or toasted pumpkin seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg