Description
Hearty coconut curry pumpkin soup blends aromatic spices from Southeast Asian cuisine with creamy pumpkin’s earthy warmth. Comforting and rich, this soup delivers complex flavors you’ll savor with each spoonful.
Ingredients
Scale
Vegetables and Base:
- 2 cups pumpkin puree
- 1 onion
- 2 cloves garlic
- 1 tablespoon ginger
Liquids and Dairy:
- 1 can (14 ounces/400 milliliters) coconut milk
- 2 cups vegetable broth
Seasonings and Enhancers:
- 2 tablespoons red curry paste
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon lime juice
- Fresh cilantro (optional, for garnish)
Instructions
- Warm olive oil in a spacious pot over medium-high temperature, introducing diced onions, minced garlic, and freshly grated ginger. Sauté the aromatics until they become translucent and fragrant, approximately 3-4 minutes.
- Incorporate red curry paste into the softened vegetables, stirring continuously to activate the spices and distribute their intense flavors throughout the mixture.
- Gently fold in the pumpkin puree, ensuring complete integration with the aromatic base. Pour vegetable broth and creamy coconut milk into the pot, whisking thoroughly to create a smooth, unified liquid.
- Elevate the heat to generate a vigorous boil, then immediately reduce to a gentle simmer. Allow the soup to develop its complex flavors for 12-15 minutes, occasionally stirring to prevent any potential scorching.
- Calibrate the seasoning with sea salt, freshly cracked black pepper, and a vibrant splash of lime juice. Taste and adjust the flavor profile to your preference.
- Transform the soup’s texture using an immersion blender, pulverizing the ingredients into a silky, uniform consistency. Continue blending until no visible chunks remain.
- Transfer the velvety soup into serving bowls, garnishing with a delicate sprinkle of fresh cilantro leaves for an additional layer of aromatic complexity.
Notes
- Use fresh pumpkin puree for a richer, more authentic flavor that elevates the entire soup’s taste profile.
- Toast the curry paste briefly in oil to intensify its aromatic spices and develop deeper, more complex flavor notes.
- For a vegan version, ensure your red curry paste is plant-based and skip any dairy-based garnishes.
- Adjust coconut milk thickness by choosing full-fat for a creamier texture or lite version for a lighter consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg