Description
Creamy coconut curry pumpkin soup blends rich Thai-inspired flavors with seasonal warmth. Balanced spices and silky texture invite you to savor autumn’s comforting embrace in each spoonful.
Ingredients
Scale
Main Ingredients:
- 2 cups pumpkin puree
- 1 can (14 ounces / 400 milliliters) coconut milk
- 2 cups vegetable broth
Spices and Seasonings:
- 2 tablespoons curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnish and Finishing Ingredients:
- 2 tablespoons olive oil
- 1/4 cup chopped fresh cilantro
- 1/4 cup pumpkin seeds (optional)
Instructions
- Warm olive oil in a spacious cooking vessel over medium heat, gently transforming chopped onions into a translucent, tender state.
- Introduce minced garlic and ginger, allowing their aromatic essence to permeate the kitchen for approximately 30-45 seconds.
- Sprinkle curry powder into the pot, toasting the spices to amplify their robust flavor profile for roughly 60 seconds.
- Pour in pumpkin puree and vegetable broth, elevating the temperature until the liquid reaches a gentle, rolling simmer.
- Incorporate creamy coconut milk, seasoning with salt and pepper, then reduce heat and let the mixture harmonize for 15-20 minutes, stirring occasionally.
- Utilize an immersion blender to transform the soup into a silky, uniform consistency, ensuring no textural irregularities remain.
- Perform a final taste assessment, brightening the flavor with a splash of zesty lime juice and garnishing with fresh cilantro leaves before serving piping hot.
Notes
- Boost the soup’s nutrition by using roasted fresh pumpkin instead of canned puree for deeper, more complex flavor profiles.
- Customize heat levels by adjusting curry powder quantity or adding fresh chili peppers for those craving extra spiciness.
- Make the recipe vegan-friendly by ensuring vegetable broth and checking coconut milk ingredients for pure plant-based options.
- Enhance texture and protein content by garnishing with toasted pumpkin seeds or adding cooked quinoa directly into the soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg