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Pumpkin Curry Soup

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A warm, creamy Pumpkin Curry Soup that brings comfort and nostalgia, infused with aromatic spices and enriched with coconut milk.

Ingredients

Scale
  • 1 can pumpkin puree
  • 1 can full-fat coconut milk
  • 2 tablespoons curry paste (red or yellow)
  • 3 cups vegetable broth (or chicken broth)
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 lime, juiced
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Sauté your base: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and grated ginger; cook for an additional minute.
  2. Add the curry paste: Stir in the curry paste, mixing well and letting it toast for a minute.
  3. Toss in the pumpkin: Add the pumpkin puree to the pot and stir to coat.
  4. Pour in the coconut milk and broth: Mix well and bring to a gentle simmer.
  5. Let it simmer: Cover and let the soup simmer for 15-20 minutes.
  6. Blend it up: Use an immersion blender or carefully transfer the soup to a blender until smooth.
  7. Season it right: Return the blended soup to the pot, stir in lime juice, and season with salt and pepper.

Notes

This soup can be made ahead and freezes well. Adjust the thickness by adding more broth if needed.

Nutrition

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

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