Pumpkin Curry Soup
A warm and comforting pumpkin curry soup, blending fragrant spices with creamy coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
- Diet: Vegan
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (13.5 oz) coconut milk
- 3–4 tablespoons red or yellow curry paste
- 3 cups vegetable broth
- 1 tablespoon fresh ginger (minced)
- 2–3 cloves garlic (minced)
- Salt and pepper, to taste
- Fresh lime juice (optional)
Instructions
- Heat 1 tablespoon of oil in a large pot over medium heat.
- Add minced ginger and garlic, sauté for about 2-3 minutes until fragrant.
- Stir in curry paste and cook for another minute.
- Add pumpkin puree and mix well with the curry paste.
- Pour in vegetable broth, stir to combine, and bring to a gentle simmer.
- Stir in coconut milk and let everything meld on low heat for 10-15 minutes.
- Blend until silky and smooth, using an immersion blender if desired.
- Garnish with fresh cilantro, a squeeze of lime, or coconut milk.
Notes
This recipe is adaptable; feel free to customize with additional proteins or spices.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: pumpkin soup, curry soup, vegan soup, cozy recipes, autumn recipes