Coconut Curry Pumpkin Soup
Fall in Love with Every Spoonful of Coconut Curry Pumpkin Soup
Have you ever wanted to wrap your hands around a warm bowl of velvety goodness that smells like autumn? This Coconut Curry Pumpkin Soup is everything you crave on a chilly evening—creamy, comforting, and just a tad exotic. Plus, it only takes one pot and about 30 minutes. Who wouldn’t want that kind of easy weeknight win?
Why Make This Recipe
You’ll adore this soup for a few reasons:
- One-Pot Wonder: Say goodbye to mountains of dirty dishes!
- Quick to Whip Up: It’s like a hug in a bowl ready to go in just 30 minutes.
- Healthy & Satisfying: Packed with nutrients, it keeps you feeling good while treating your taste buds. 👏
What more could you ask for?
Ingredients
You don’t need fancy stuff—just these basics!
- 2 cups pumpkin puree
- 1 can coconut milk
- 1 tablespoon red curry paste
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions
Let’s get cooking! Follow these simple steps:
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, garlic, and ginger; sauté until softened.
- Stir in the red curry paste and cook for about 1 minute.
- Add the pumpkin puree and mix well.
- Pour in the vegetable broth and coconut milk; bring to a simmer.
- Cook for about 20 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Blend the soup until smooth if desired.
- Serve hot, garnished with fresh cilantro.
How to Make Coconut Curry Pumpkin Soup (Overview)
Making this soup is a breeze! Start by heating olive oil and sautéing those aromatic onions, garlic, and ginger. Add the fragrant red curry paste and pumpkin puree, and then let the magic happen as you mix in broth and coconut milk. After a cozy simmer, season and blend it to your desired texture. Don’t skip blending if you like it smooth—trust me, it’s like a velvety latte for your taste buds!
How to Serve Coconut Curry Pumpkin Soup
Garnish your beautiful bowl of soup with a sprinkle of bright green cilantro for a pop of color and freshness. This soup pairs wonderfully with crusty bread for dipping or a light salad to contrast the creamy texture. Picture the vibrant orange soup contrasting with the freshness of the herbs—it’s a feast for both your eyes and your stomach, and the aroma? Pure bliss! 🍽️
How to Store Coconut Curry Pumpkin Soup
Got leftovers? No problem! This soup holds well in the fridge for about 3-4 days. If you want to stash it away for a rainy day, it can be frozen for up to 3 months. Just make sure to let it cool completely before freezing. When you’re ready to enjoy it again, simply reheat it on the stove or in the microwave—easy peasy!
Tips to Make Coconut Curry Pumpkin Soup
- For an extra kick, add a bit more red curry paste if you love heat.
- If you prefer a chunkier texture, skip the blending step and keep it rustic.
- Swap out pumpkin puree for butternut squash puree for a different flavor profile.
- Want it creamier? Stir in a bit more coconut milk just before serving.
- Don’t forget to add the salt and pepper—a little seasoning goes a long way!
Variation
Feeling adventurous? Try adding a squeeze of lime juice or some lime zest for a zesty twist. You could also toss in some spinach or kale for added veggies, ensuring it’s still a comforting soup while boosting those nutrients—a win-win!
FAQs
Can I use fresh pumpkin instead of puree?
Absolutely! Just roast and blend it first to achieve a similar texture and taste.Is this soup vegan?
Yes, it’s 100% vegan as it’s made with coconut milk and vegetable broth.Can I make this soup ahead of time?
For sure! This soup actually tastes better the next day as the flavors meld together beautifully.
📌 Pin this recipe for your next cozy dinner night!
Coconut Curry Pumpkin Soup
Ingredients
Method
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, garlic, and ginger; sauté until softened.
- Stir in the red curry paste and cook for about 1 minute.
- Add the pumpkin puree and mix well.
- Pour in the vegetable broth and coconut milk; bring to a simmer.
- Cook for about 20 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Blend the soup until smooth if desired.
- Serve hot, garnished with fresh cilantro.
