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Coconut Curry Pumpkin Soup

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Warm, comforting, and fragrant Coconut Curry Pumpkin Soup, perfect for cozy fall days.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 cans (15 oz each) pumpkin puree
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons red curry paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Lime juice (to taste)
  • Fresh cilantro (for garnish)

Instructions

  1. Heat the coconut oil in a large pot over medium heat.
  2. Sauté the chopped onion and a pinch of salt until translucent, about 5 minutes.
  3. Add the minced garlic and ginger, stirring for about 1 minute until fragrant.
  4. Incorporate the pumpkin puree and cook for another 2-3 minutes.
  5. Pour in the coconut milk and vegetable broth, stirring until combined.
  6. Add the red curry paste, dissolving it into the mix.
  7. Season with salt and black pepper, adjusting to taste.
  8. Simmer for 15-20 minutes until thickened slightly, stirring occasionally.
  9. Get zesty by squeezing lime juice to taste.
  10. Serve the soup in bowls and garnish with fresh cilantro.

Notes

Serve with warm bread or a light salad. Drizzle extra coconut milk or sprinkle toasted pumpkin seeds for added texture.

Nutrition

Keywords: pumpkin soup, coconut, curry, fall recipes, comfort food

Find it online: https://flavorsbyclara.com/creamy-coconut-curry-pumpkin-soup-25-minutes-weeknight/