Coconut Curry Pumpkin Soup
Coconut Curry Pumpkin Soup is a delightful vegan dish that warms the soul with its creamy coconut milk and aromatic spices. Perfect for cozy evenings or festive gatherings, this quick-to-make soup only takes about 35 minutes from start to finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
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 (plus more for serving)
- 3 cups pumpkin puree or butternut squash
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until soft and translucent, about 4 minutes.
- Stir in minced garlic and ginger; cook for another minute until fragrant.
- Add curry powder and garam masala to the pot; stir for about 15 seconds to release their flavors.
- Pour in vegetable stock, coconut milk, and pumpkin puree; mix well and bring to a boil.
- Lower the heat and let it simmer for approximately 20 minutes. Season with salt and pepper.
- Use an immersion blender to blend the soup until smooth or transfer portions into a blender if preferred.
- Serve hot with a drizzle of coconut milk on top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://mealsavor.com/coconut-curry-pumpkin-soup/