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Coconut Curry Pumpkin Soup

Warm, creamy, and comforting soup with a touch of exotic flavors, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups pumpkin puree
  • 1 can coconut milk
  • 1 tablespoon red curry paste Add more for extra heat.
  • 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

Method
 

Cooking Instructions
  1. In a large pot, heat olive oil over medium heat.
  2. Add the chopped onion, garlic, and ginger; sauté until softened.
  3. Stir in the red curry paste and cook for about 1 minute.
  4. Add the pumpkin puree and mix well.
  5. Pour in the vegetable broth and coconut milk; bring to a simmer.
  6. Cook for about 20 minutes, stirring occasionally.
  7. Season with salt and pepper to taste.
  8. Blend the soup until smooth if desired.
  9. Serve hot, garnished with fresh cilantro.

Notes

This soup holds well in the fridge for about 3-4 days. It can be frozen for up to 3 months. Reheat on the stove or in the microwave. For a chunkier texture, skip the blending step.