Pumpkin Curry Soup
A warm and comforting soup that captures the essence of autumn with sweet pumpkin, creamy coconut milk, and zesty curry flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups Pumpkin Puree
- 1 can Coconut Milk
- 2 tablespoons Curry Paste
- 3 cups Vegetable Broth
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
Instructions
- Sauté the onions and garlic in olive oil over medium heat until translucent, about 5 minutes.
- Add grated ginger and cook for an additional minute.
- Incorporate the curry paste and stir with the aromatics for 1-2 minutes.
- Pour in the pumpkin puree and mix well.
- Add the coconut milk and vegetable broth, bringing to a gentle simmer.
- Season with salt and pepper and let simmer for 15-20 minutes.
- Blend the soup until smooth, using a blender or immersion blender.
- Adjust seasoning to taste and enjoy!
Notes
This soup can be made ahead and stored in the fridge for up to 5 days. Reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: pumpkin curry soup, autumn recipe, cozy soup