Description
Indulge in the warmth and comfort of Coconut Curry Pumpkin Soup, a delightful dish that brings together the rich creaminess of coconut milk and the vibrant flavor of pumpkin puree. This easy-to-make soup is perfect for busy weeknights or family gatherings, allowing you to serve up a bowl of happiness in just 35 minutes. With its inviting aroma and nourishing ingredients, this hearty vegan soup is not only delicious but also packed with wholesome goodness. Enjoy it as a light lunch or as part of your festive dinner spread—each spoonful is sure to warm your soul and bring smiles to your table.
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)
Instructions
- In a medium pot, heat olive oil over medium heat. Sauté diced onion until soft, about 4 minutes.
- Add minced garlic and ginger; cook for 1 minute until fragrant.
- Stir in curry powder and garam masala; cook for an additional 15 seconds.
- Pour in vegetable stock, coconut milk, and pumpkin puree; stir well and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Blend the soup until smooth using an immersion blender.
- Serve hot, garnished with a drizzle of coconut milk and optional toppings like pumpkin seeds or cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg