Coconut Curry Pumpkin Soup Recipe
This Coconut Curry Pumpkin Soup recipe combines smooth pumpkin puree with rich coconut milk and a blend of mild curry powder and garam masala. The result is a fragrant, creamy soup that’s both warming and satisfying. Ideal for a cozy meal, this soup is topped with toasted pumpkin seeds and fresh cilantro for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves 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 the diced onion and cook until softened, about 5 minutes.
- Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.
- Add curry powder and garam masala, stirring to coat the onions and garlic.
- Pour in vegetable stock and bring the mixture to a boil.
- Reduce heat to low, add the pumpkin puree, and simmer for 10 minutes.
- Stir in the coconut milk and cook until heated through.
- Season with salt and pepper to taste.
- Serve the soup hot, garnished with toasted pumpkin seeds and chopped cilantro if desired.
Notes
- For a thicker soup, reduce the amount of vegetable stock.
- Substitute butternut squash for pumpkin for a variation in flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
Find it online: https://amandarecipes.com/coconut-curry-pumpkin-soup-recipe/