Indulge in a rich and velvety Pumpkin Soup with Coconut & Curry, perfect for fall! This easy, vegan recipe is packed with warming spices like curry, ginger, and garlic, creating a delicious blend of sweet and savory flavors. Finished with creamy coconut milk and fresh cilantro, it’s a healthy, gluten-free option for cozy weeknight dinners or holiday gatherings. Discover how to make this comforting bowl of pumpkin goodness in under 30 minutes!
Ingredients
- 1 medium pumpkin about 2 lbs, peeled, seeded, and chopped into cubes
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 tbsp fresh ginger grated
- 2 tbsp curry powder adjust to taste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper optional, for extra heat
- 4 cups vegetable broth or water
- 1 can 14 oz coconut milk
- Salt and pepper to taste
- 1 tbsp lime juice optional, for brightness
- Fresh cilantro leaves for garnish
Instructions
- Prepare the Pumpkin: Begin by peeling, seeding, and chopping the pumpkin into 1-inch cubes.
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent. Add the minced garlic, grated ginger, curry powder, cumin, coriander, and cayenne pepper (if using). Cook for an additional 1-2 minutes, stirring constantly to release the flavors of the spices.
- Add Pumpkin and Liquid: Add the chopped pumpkin to the pot and stir to coat it with the spices. Pour in the vegetable broth (or water) and bring to a boil. Once boiling, reduce the heat to a simmer and cook for about 20 minutes, or until the pumpkin is very tender.
- Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot if using a blender.
- Stir in Coconut Milk: Stir in the coconut milk and season the soup with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes to let the flavors meld together. If desired, add a squeeze of lime juice for a touch of brightness.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro leaves. You can also drizzle extra coconut milk on top for a beautiful finish. Serve hot with crusty bread or naan on the side.
Notes
This creamy, aromatic pumpkin soup pairs beautifully with naan or a slice of toasted sourdough bread. For a heartier meal, you can add some cooked lentils or chickpeas for extra protein.
This dish showcases the warming spices and rich flavors commonly found in Southeast Asian dishes, with a delicate balance of sweetness from the pumpkin and coconut milk, enhanced by the earthiness of curry and ginger.
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