Description
Experience the rich flavors of Coconut Curry Pumpkin Soup—ready in just 35 minutes! Perfectly creamy and delicious, give it a try today!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon mild curry powder
- 1/2 teaspoon garam masala
- 3 cups vegetable stock
- 1 (14-ounce) can coconut milk
- 3 cups pumpkin puree
- Salt and pepper to taste
Instructions
- In a medium pot, heat olive oil over medium heat. Sauté the diced onion until soft (about 4 minutes).
- Add minced garlic and ginger; cook for an additional minute until fragrant.
- Stir in curry powder and garam masala for about 15 seconds to release their flavors.
- Pour in vegetable stock, coconut milk, and pumpkin puree; mix well and bring to a boil.
- Reduce heat to low, cover the pot, and let it simmer for about 20 minutes.
- Season with salt and pepper to taste.
- Blend the soup until smooth using an immersion blender or food processor.
- Serve hot, drizzled with extra coconut milk and topped with toasted pumpkin seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 305
- Sugar: 6g
- Sodium: 360mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg