Description
Indulge in the comforting embrace of Coconut Curry Pumpkin Soup, a delightful blend of creamy coconut milk and vibrant pumpkin puree. This easy vegan recipe comes together in just over 35 minutes, making it an ideal choice for busy weeknights or cozy family gatherings. Each spoonful is not only rich and flavorful but also packed with wholesome ingredients that nourish your body and soul. With options to customize the heat level and add additional veggies, this soup is sure to become a staple in your kitchen.
Ingredients
Scale
- 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
- fresh cilantro, chopped
Instructions
- In a medium pot, heat olive oil over medium heat. Add diced onion and sauté until soft, about 4 minutes.
- Stir in minced garlic and ginger; cook until fragrant, around 1 minute.
- Add curry powder and garam masala; stir for another 15 seconds to toast the spices.
- Pour in vegetable stock, coconut milk, and pumpkin puree. Mix well and bring to a boil.
- Lower the heat, cover, and simmer for 20 minutes to meld flavors. Season with salt and pepper before finishing.
- Blend the soup until smooth using an immersion blender or carefully transfer to a blender.
- Serve hot with a drizzle of coconut milk, topped with toasted pumpkin seeds and fresh cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 312
- Sugar: 6g
- Sodium: 456mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg