Coconut Curry Pumpkin Soup
Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. This vegan soup is ready just over 35 minutes with minimal prep and in one pot.
Servings 6
Calories 349kcal
Equipment
- 1 medium cooking pot
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves of garlic minced
- 1 teaspoon ginger minced
- 1 tablespoon mild curry powder
- 1/2 teaspoon garam masala spice blend
- 3 cups vegetable stock
- 1 14 ounce can coconut milk (plus more for serving)
- 3 cups pumpkin puree or butternut squash
- salt and pepper to taste
- pumpkin seeds toasted (optional, for topping)
- fresh cilantro chopped (optional, for topping)
Instructions
- In a medium cooking pot, heat olive oil over medium heat until sizzling hot. Add onion and sauté until soft and translucent, about 4 minutes.
- Add garlic and ginger and cook until fragrant, about 1 minute.
- Stir in curry powder and garam masala, and keep stirring for about 15 seconds.
- Pour in vegetable stock, coconut milk, and pumpkin puree. Stir to combine, and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes. Season with salt and pepper, to taste.
- Use an immersion blender and puree the soup until smooth (if needed). You can also transfer the soup to a food processor or upright blender to puree.
- Serve soup with a drizzle of coconut milk and a sprinkle toasted pumpkin seeds and fresh cilantro on top, if desired.
- Add some sweetness: This soup is delicious as is, but some like to add in a little sweetness which compliments the coconut curry flavor nicely. Add 1 tablespoon of sugar, if needed.
Notes
Total Time: 35 minutes Yield: 4-6 servings Diet: Vegan
How to store: Once the pumpkin curry soup has cooled to room temperature, transfer it to an airtight container and store in the refrigerator for up to four days.
How to freeze: Carefully transfer cooled curry soup to a freezer-safe airtight container or freezer bag and freeze for up to 3 months. When ready to eat, transfer the soup to the fridge and let it thaw overnight.
How to reheat: Reheat leftover soup in the microwave in 30 second intervals until warmed through, on the stovetop over medium-low heat until warm, or in the crockpot according to the appliance’s instruction.
Serves 6