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Coconut Curry Pumpkin Soup Recipe

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4.3 from 5 reviews

This creamy Coconut Curry Pumpkin Soup combines the rich flavors of coconut milk, warm curry spices, and pumpkin puree to create a comforting, fragrant dish perfect for any season. Easy to prepare on the stovetop, it is velvety smooth with subtle heat and aromatic notes, ideal as a starter or light meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Base

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon ginger, minced

Spices

  • 1 tablespoon mild curry powder
  • 1/2 teaspoon garam masala spice blend

Liquids and Puree

  • 3 cups vegetable stock
  • 1 (14 ounce) can coconut milk (plus more for serving)
  • 3 cups pumpkin puree (or butternut squash)

Seasoning and Toppings

  • Salt and pepper (to taste)
  • Pumpkin seeds, toasted (optional, for topping)
  • Fresh cilantro, chopped (optional, for topping)

Instructions

  1. Sauté Onion: In a medium cooking pot, heat olive oil over medium heat until sizzling hot. Add diced onion and sauté until soft and translucent, about 4 minutes.
  2. Add Garlic and Ginger: Stir in minced garlic and ginger and cook until fragrant, about 1 minute.
  3. Add Spices: Mix in curry powder and garam masala, stirring continuously for about 15 seconds to toast the spices and develop their flavor.
  4. Add Liquids and Pumpkin: Pour in vegetable stock, coconut milk, and pumpkin puree. Stir well to combine all ingredients and bring the mixture to a boil.
  5. Simmer Soup: Reduce heat to low, cover the pot, and let the soup simmer gently for 20 minutes to blend the flavors. Season with salt and pepper to taste.
  6. Puree Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a food processor or upright blender and blend until velvety.
  7. Serve: Ladle the soup into bowls, drizzle with additional coconut milk, and garnish with toasted pumpkin seeds and chopped fresh cilantro if desired for added texture and freshness.

Notes

  • For a spicier version, increase the curry powder or add a pinch of cayenne pepper.
  • Use fresh pumpkin puree by roasting pumpkin and blending it for a more authentic taste.
  • Soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
  • To make the soup vegan and gluten-free, ensure the vegetable stock is free from animal products and gluten.
  • To toast pumpkin seeds, dry roast them in a skillet over medium heat until golden and fragrant, about 3-5 minutes.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Fusion, with Indian-inspired spices
  • Diet: Vegan

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