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Pumpkin Curry Soup

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A comforting bowl of Pumpkin Curry Soup that combines sweet pumpkin with warming spices and creamy coconut milk.

Ingredients

Scale
  • 1 Pumpkin (Fresh or Canned)
  • 1 can Coconut Milk
  • 2 tablespoons Curry Paste (Red or Yellow)
  • 4 cups Vegetable Broth
  • 1 Onion, chopped
  • 4 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 2 tablespoons Lime Juice
  • Salt and Pepper to taste

Instructions

  1. Start by peeling the pumpkin, seeding, and cubing it. If using canned pumpkin, set it aside.
  2. Heat a tablespoon of oil in a pot over medium heat and sauté the chopped onion until translucent.
  3. Stir in minced garlic and grated ginger, cooking for another minute.
  4. Add the pumpkin cubes and cook for about 5 minutes.
  5. Stir in curry paste and cook for another minute to bloom the spices.
  6. Pour in the vegetable broth and coconut milk, bringing it to a gentle simmer.
  7. Simmer for 20 minutes or until the pumpkin is tender.
  8. Blend the soup until smooth using an immersion blender.
  9. Return to heat, add lime juice, salt, and pepper to taste.
  10. Serve in bowls, garnished with coconut milk and fresh herbs.

Notes

This soup can be frozen for up to 3 months. Adjust consistency with more broth if too thick.

Nutrition

Keywords: Pumpkin, Curry, Soup, Vegan, Comfort Food

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