Print

Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Coconut Curry Pumpkin Soup is a nourishing and flavorful dish that brings warmth and comfort to any meal. This creamy vegan soup combines the rich essence of coconut milk with the natural sweetness of pumpkin, creating a harmonious blend that’s perfect for cozy evenings or festive gatherings. With just 35 minutes from start to finish, this one-pot wonder requires minimal prep time, making it an ideal choice for busy weeknights. Infused with aromatic spices, each spoonful offers a delightful depth of flavor that will leave you craving more. Customize your bowl with fresh toppings like toasted pumpkin seeds or cilantro for an extra touch of freshness.

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

  1. Heat olive oil in a medium pot over medium heat. Sauté diced onion for about 4 minutes until soft.
  2. Add minced garlic and ginger; cook for 1 minute until fragrant.
  3. Stir in curry powder and garam masala, cooking for an additional 15 seconds to release aromas.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; stir well and bring to a boil.
  5. Reduce heat, cover, and simmer for 20 minutes. Season with salt and pepper to taste.
  6. Blend until smooth using an immersion blender or food processor.
  7. Serve hot, garnished with optional toppings like toasted pumpkin seeds or chopped cilantro.

Nutrition

Find it online: https://fastmealfix.com/coconut-curry-pumpkin-soup/