Creamy Pumpkin Curry Soup
This velvety pumpkin curry soup is a warm and cozy dish perfect for chilly nights, combining sweet pumpkin, fragrant spices, and creamy coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: Indian
- Diet: Vegan
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons curry paste (red, green, or yellow)
- 2 cups vegetable broth or water
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prep the aromatics by mincing garlic and grating ginger.
- Sauté the minced garlic and ginger in olive oil over medium heat for 2-3 minutes.
- Add curry paste and cook for another 1-2 minutes until fragrant.
- Incorporate pumpkin puree and vegetable broth, stirring well; bring to a simmer for 10 minutes.
- Add coconut milk and simmer for an additional 5-10 minutes.
- Blend the soup until smooth, if desired.
- Final adjustments: taste and season as necessary.
- Serve warm with fresh cilantro or lime juice on top.
Notes
This soup can be customized with additional spices or protein like lentils or chickpeas. It keeps well in the fridge for up to 4 days and can be frozen for 2-3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: pumpkin soup, curry soup, vegan comfort food, cozy soup recipe, fall recipe