Coconut Curry Pumpkin Soup Recipe
Warm up with a comforting bowl of Coconut Curry Pumpkin Soup, a velvety blend of pumpkin, coconut milk, and aromatic spices. This easy-to-make soup is perfect for chilly nights and will surely become a fall favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
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Ingredients for Coconut Curry Pumpkin Soup:
- 1 small pumpkin, peeled, seeded, and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
- Add Spices: Stir in curry powder, cumin, coriander, and turmeric. Cook for another minute.
- Cook Pumpkin: Add diced pumpkin, coconut milk, and vegetable broth. Bring to a simmer and cook until pumpkin is tender.
- Blend: Use an immersion blender to blend the soup until smooth. Season with salt and pepper.
- Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve hot.
Notes
- You can roast the pumpkin in the oven before adding it to the soup for added flavor.
- Adjust the curry powder and spices to suit your taste preferences.
- This soup freezes well, so you can make a big batch and enjoy it later.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
