Description
A warm and comforting Coconut Curry Pumpkin Soup that combines the creamy sweetness of pumpkin with fragrant spices and coconut milk. Perfect for a cozy meal, this soup features a rich blend of curry powder and garam masala, enhanced by fresh ginger and garlic. Topped with toasted pumpkin seeds and cilantro, it offers both flavor and texture in every bowl.
Ingredients
Scale
Soup Base
- 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
Toppings (Optional)
- Pumpkin seeds, toasted
- Fresh cilantro, chopped
Instructions
- Sauté onion: Heat olive oil in a medium pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
- Add garlic and ginger: Stir in the minced garlic and ginger, cooking until fragrant, about 1 to 2 minutes.
- Spice it up: Mix in the mild curry powder and garam masala, stirring constantly for about 15 seconds to release the spices’ aromas.
- Add liquids and pumpkin: Pour in the vegetable stock, coconut milk, and pumpkin puree. Stir everything together thoroughly to combine.
- Simmer: Bring the mixture to a boil, then reduce heat to low, cover the pot, and let it simmer gently for 20 minutes to meld the flavors.
- Blend soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy.
- Serve: Ladle the soup into bowls and garnish with a drizzle of coconut milk, toasted pumpkin seeds, and chopped fresh cilantro for added flavor and texture. Enjoy hot.
Notes
- For a thinner soup, add more vegetable stock or water to reach desired consistency.
- You can substitute butternut squash puree if pumpkin is unavailable.
- Adjust the curry powder level for desired spiciness; mild curry powder is recommended for a gentle flavor.
- To toast pumpkin seeds, dry roast them in a skillet over medium heat for 3-5 minutes until golden and fragrant.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
