Description
A comforting and creamy pumpkin curry soup made with fresh pumpkin, aromatic spices, and coconut milk. This flavorful soup is perfect for fall and winter, easy to prepare on the stovetop, and naturally gluten-free and vegetarian-friendly.
Ingredients
Scale
Main Ingredients
- 1 pound pumpkin, cubed
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1/2 teaspoon cinnamon
- 1 tablespoon ginger, minced
- 2 large carrots, chopped
- 2 1/4 cups vegetable broth
- 1/2 teaspoon salt
- 1 1/4 cups canned coconut milk
Instructions
- Sauté Aromatics: Add the butter to a large soup pot and heat over medium. When hot, add the chopped onion and cook for about 2 minutes until softened. Add the minced garlic and stir briefly to release its aroma.
- Add Vegetables and Spices: Mix in the cubed pumpkin, curry powder, cinnamon, minced ginger, and chopped carrots. Stir to coat the vegetables evenly with the spices.
- Simmer Soup: Pour in the vegetable broth, season with salt and pepper to taste, and stir well. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 20 to 25 minutes, or until the pumpkin is tender and soft.
- Blend Soup Smooth: Remove the pot from heat. Using a blender or food processor, puree the soup until it becomes smooth and creamy.
- Finish with Coconut Milk: Return the blended soup to the stove over low heat and stir in the coconut milk. Heat through gently without boiling, then serve warm.
Notes
- This soup is creamy, filling, and packed with seasonal vegetables, making it perfect for chilly days.
- The recipe can also be adapted for use in a slow cooker or Instant Pot for convenience.
- Adjust seasoning to taste, especially the salt and curry powder to suit your preference.
- Use fresh pumpkin for best flavor, but canned pumpkin can be substituted in a pinch.
Nutrition
- Serving Size: 1 serving
- Calories: 295 kcal
- Sugar: 7 g
- Sodium: 904 mg
- Fat: 24 g
- Saturated Fat: 18 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 20 mg
