Description
A comforting and creamy coconut curry pumpkin soup that is easy to make and perfect for chilly days.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon mild curry powder
- ½ 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
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and ginger, cooking for another minute.
- Add curry powder and garam masala, stirring to combine.
- Pour in vegetable stock and bring to a simmer.
- Add coconut milk and pumpkin puree, stirring until well mixed.
- Season with salt and pepper to taste.
- Simmer for 15-20 minutes, allowing flavors to meld.
- Blend the soup until smooth, if desired.
- Serve hot, topped with toasted pumpkin seeds and fresh cilantro, if using.
Notes
- For a spicier version, add red pepper flakes or a chopped chili.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai