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Pumpkin Curry Soup

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A cozy bowl of creamy pumpkin curry soup, packed with aromatic spices and a touch of coconut magic, perfect for fall.

Ingredients

Scale
  • About 2 cups of fresh pumpkin (or one 15-ounce can of pure pumpkin)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (about 400 ml) coconut milk
  • 4 cups vegetable broth
  • 2 tablespoons curry powder
  • 1 thumb-sized piece of ginger, grated
  • Salt and pepper, to taste
  • Optional toppings: fresh cilantro, a squeeze of lime, or toasted pumpkin seeds

Instructions

  1. Prep your ingredients: Chop your onion, mince the garlic, and grate the ginger.
  2. Sauté the aromatics: Heat olive oil in a large pot, add onion, sauté until translucent, then add garlic and ginger.
  3. Mix in the seasonings: Sprinkle curry powder over the onion mixture and stir.
  4. Add the pumpkin: If using fresh pumpkin, stir to coat with spices and cook for a few minutes.
  5. Pour in the liquids: Add vegetable broth and coconut milk to the pot, stir and bring to a gentle simmer.
  6. Simmer away: Let the soup simmer uncovered for about 20 minutes if using fresh pumpkin (or 10 minutes if using canned).
  7. Blend it up: Carefully transfer the soup to a blender and pulse until smooth.
  8. Final flavor adjustment: Taste and add salt and pepper as needed.
  9. Serve and enjoy: Ladle into bowls and finish with toppings.

Notes

This soup can be made ahead of time and stored in the fridge for up to five days or frozen for three months. Adjust thickness by adding more vegetable broth if necessary.

Nutrition

Keywords: pumpkin, curry, soup, fall recipe, vegetarian soup, cozy meal

Find it online: https://peakplatter.com/one-pot-creamy-pumpkin-curry-soup-30-minutes/