Description
This Coconut Curry Pumpkin Soup is a warm, comforting dish that beautifully combines the natural sweetness of pumpkin with the rich creaminess of coconut milk and aromatic curry spices. Perfect for fall or any cozy day, this soup is easy to prepare with either fresh roasted pumpkin or canned pumpkin puree. Its vibrant flavors and smooth texture make it an inviting starter or a satisfying meal on its own.
Ingredients
Soup Base
- 4 cups (about 2 lbs) fresh pumpkin, peeled and cubed (or 2 15-oz cans of pumpkin puree)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
Liquids
- 4 cups vegetable broth
- 1 14-oz can full-fat coconut milk
Seasoning & Garnishes
- Salt and pepper to taste
- Optional: 1 tablespoon honey or maple syrup
- Garnish: Pumpkin seeds, fresh cilantro, coconut cream
Instructions
- Roast the pumpkin: If using fresh pumpkin, cut it into chunks and drizzle with olive oil. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 30 minutes until tender and easily pierced with a fork.
- Sauté aromatics: In a large pot, heat a small amount of oil over medium heat. Add the diced onion, minced garlic, and grated ginger, cooking until fragrant and the onion becomes translucent, about 5 minutes.
- Toast spices: Add curry powder, cumin, and cinnamon to the pot. Stir constantly for about 1 minute to toast the spices and release their essential oils, lending a deeper flavor to the soup.
- Add broth and pumpkin: Pour in the vegetable broth, then add the roasted pumpkin chunks or canned pumpkin puree. Stir to combine and bring the mixture to a gentle simmer. Let it cook uncovered for about 15 minutes to meld the flavors.
- Incorporate coconut milk: Pour in the full-fat coconut milk and stir well. Allow the soup to simmer for another 5 minutes so all the flavors blend together harmoniously.
- Blend until smooth: Use an immersion blender directly in the pot to puree the soup until velvety smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until smooth. Return to the pot if needed and warm through.
- Season and serve: Taste the soup and season with salt and pepper as desired. If you prefer a touch of sweetness, stir in honey or maple syrup. Ladle the soup into bowls and garnish with pumpkin seeds, fresh cilantro, and a drizzle of coconut cream for an added touch of decadence.
Notes
- Roasting the pumpkin enhances its natural sweetness and adds depth to the soup’s flavor, but canned pumpkin puree is a convenient and time-saving alternative.
- Adjust the curry powder amount to suit your spice preference; start with less if you prefer milder flavors.
- For a thinner soup, add more vegetable broth to reach your desired consistency.
- Use an immersion blender for ease and safety, but a standard blender works well—just be cautious of hot liquid splatters.
- This soup can be made vegan and gluten-free when using certified gluten-free spices and vegetable broth.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
