Description
This creamy Coconut Curry Pumpkin Soup combines the natural sweetness of pumpkin with the rich, exotic flavors of curry spices and coconut milk. Perfectly balanced with a hint of warmth from ginger and garlic, it’s a comforting and nutritious dish that can be served as a starter or a light meal. Roasting the pumpkin enhances its flavor, and blending the soup creates a smooth, velvety texture that is both satisfying and flavorful.
Ingredients
Scale
Main Ingredients
- 4 cups (about 2 lbs) fresh pumpkin, peeled and cubed (or 2 15-oz cans pumpkin puree)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 4 cups vegetable broth
- 1 14-oz can full-fat coconut milk
- Salt and pepper to taste
- Optional: 1 tablespoon honey or maple syrup
Garnish
- Pumpkin seeds
- Cilantro (optional)
- Coconut cream (optional)
Instructions
- Roast the Pumpkin: If using fresh pumpkin, preheat your oven to 400°F (200°C). Cut the peeled pumpkin into chunks, drizzle with olive oil, and spread on a baking sheet. Roast for about 30 minutes, or until the pumpkin is tender when pierced with a fork. This step brings out a deep, caramelized flavor in the pumpkin.
- Sauté Aromatics: In a large pot, heat a small amount of oil over medium heat. Add the diced onions, minced garlic, and grated ginger. Cook, stirring frequently, until fragrant and the onions are translucent, about 5 minutes. This creates a tasty base for your soup.
- Toast the Spices: Add the curry powder, ground cumin, and ground cinnamon to the pot. Stir continuously and toast the spices for about one minute. This helps release their natural oils and intensify the aroma and flavor.
- Add Broth and Pumpkin: Pour in the vegetable broth, then add the roasted pumpkin or canned pumpkin puree. Stir well, bring the mixture to a gentle simmer, and cook uncovered for 15 minutes to let the flavors meld and the soup thicken slightly.
- Add Coconut Milk: Pour in the full-fat coconut milk and stir to combine. Allow the soup to simmer for another 5 minutes to blend the creamy coconut flavor with the spices and pumpkin.
- Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
- Season and Sweeten: Taste the soup and season with salt and pepper as needed. If desired, add 1 tablespoon of honey or maple syrup to balance the flavors with a touch of sweetness.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with pumpkin seeds, fresh cilantro, and a drizzle of coconut cream for added texture and garnish. Enjoy warm.
Notes
- You can use canned pumpkin puree as a convenient shortcut instead of roasting fresh pumpkin.
- Adjust the curry powder quantity based on your preferred spice level.
- For a vegan version, ensure the sweetener used is maple syrup or omit it altogether.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For an extra kick, add a pinch of cayenne pepper when adding spices.
