Description
A comforting and flavorful Coconut Curry Pumpkin Soup that combines the rich flavors of pumpkin, coconut milk, and Thai spices for a deliciously creamy and aromatic dish.
Ingredients
Scale
For the soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 teaspoons red curry paste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 can (15 ounces) pumpkin purée
- 1 can (13.5 ounces) full-fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- juice of 1/2 lime
For garnish:
- fresh cilantro
- roasted pumpkin seeds (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened.
- Stir in the garlic and ginger and cook for 1 more minute until fragrant.
- Add the red curry paste, cumin, and coriander, and cook for another 30 seconds to release the flavors.
- Stir in the pumpkin purée, coconut milk, and vegetable broth. Bring to a simmer and cook for 10–15 minutes, stirring occasionally.
- Add the maple syrup or honey, salt, pepper, and lime juice.
- Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender in batches.
- Taste and adjust seasonings as needed.
- Serve warm, garnished with chopped cilantro and roasted pumpkin seeds if desired.
Notes
- For a spicier soup, add extra red curry paste or a pinch of cayenne pepper.
- This soup freezes well and can be made ahead for meal prep.
- Serve with crusty bread or over rice for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 7g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
