Coconut Curry Pumpkin Soup
Indulge in the comforting warmth of Coconut Curry Pumpkin Soup, a delightful blend that combines creamy coconut milk with the earthy essence of pumpkin and fragrant spices. This vegan soup is not only easy to prepare in under 35 minutes but also offers versatility—enjoy it as a light lunch, hearty dinner, or elegant starter for gatherings. With its rich flavor profile and nutrient-packed ingredients, this dish is sure to be a favorite among family and friends alike. Whip up a big batch to savor over busy weeknights or chilly autumn days!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
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 (optional)
- Fresh cilantro, chopped (optional)
Instructions
- Heat olive oil in a medium pot over medium heat. Sauté diced onion until soft (about 4 minutes).
- Add minced garlic and ginger; sauté until fragrant (about 1 minute).
- Stir in curry powder and garam masala; toast for 15 seconds.
- Pour in vegetable stock, coconut milk, and pumpkin puree; stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
- Blend soup until smooth using an immersion blender.
- Serve hot, garnished with extra coconut milk, toasted pumpkin seeds, and fresh cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
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