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Pumpkin Curry Soup

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A comforting blend of creamy pumpkin puree, fragrant coconut milk, and aromatic curry paste, ideal for chilly evenings.

Ingredients

Scale
  • 2 cups Pumpkin Puree
  • 1 can Coconut Milk
  • 2 tablespoons Curry Paste
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 4 cups Vegetable or Chicken Broth
  • 1 tablespoon Ginger, grated
  • Juice of 1 Lime
  • Salt and Pepper, to taste

Instructions

  1. Prepare the Base: In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until it’s translucent, about 5 minutes.
  2. Add Garlic and Ginger: Toss in the minced garlic and grated ginger, stirring for another minute until fragrant.
  3. Add the Curry Paste: Stir in your curry paste, mixing well with the onions. Let it cook for 2-3 minutes.
  4. Incorporate the Pumpkin: Add the pumpkin puree to the pot and mix thoroughly with the base.
  5. Pour in the Broth: Gradually add the vegetable or chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
  6. Incorporate Coconut Milk: Once simmering, pour in the coconut milk and stir well.
  7. Season and Simmer: Taste the soup and season with salt and pepper. Let it simmer for about 15 minutes.
  8. Blend for Creaminess: Use an immersion blender to puree the soup until smooth.
  9. Add Lime Juice: Squeeze in fresh lime juice just before serving.
  10. Serve: Ladle the soup into bowls, and let it cool slightly before serving.

Notes

Garnish with coconut cream, cilantro, or toasted pumpkin seeds for added flavor. Pairs well with crusty bread or naan.

Nutrition

Keywords: pumpkin soup, curry, vegan soup, comfort food, fall recipes

Find it online: https://basilboard.com/one-pot-creamy-pumpkin-curry-soup-25-minutes/