Coconut Curry Pumpkin Soup
Coconut Curry Pumpkin Soup is a comforting and flavorful vegan dish that brings warmth to chilly evenings. This creamy soup combines the rich taste of coconut milk with the sweetness of pumpkin, enhanced by fragrant spices like curry powder and garam masala. Ready in just over 35 minutes and made in one pot, it’s perfect for cozy dinners or as an easy starter for dinner parties. With a burst of nutrients, this soup not only satisfies your taste buds but also nourishes your body. Enjoy it topped with toasted pumpkin seeds and fresh cilantro for an extra touch of flavor!
Ingredients
- 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 (optional, for topping)
- fresh cilantro, chopped (optional, for topping)
Instructions
- 1
Heat olive oil in a medium pot over medium heat. Sauté diced onion until soft.
- 2
Add minced garlic and ginger, cooking until fragrant.
- 3
Stir in curry powder and garam masala for about 15 seconds.
- 4
Pour in vegetable stock, coconut milk, and pumpkin puree; stir well.
- 5
Bring to a boil, then reduce heat and simmer covered for 20 minutes.
- 6
Use an immersion blender to puree the soup until smooth.
- 7
Serve hot, garnished with coconut milk drizzle, toasted pumpkin seeds, and fresh cilantro.
Cook it from the original
This recipe comes from bazarecipe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on bazarecipe.com