Pumpkin Curry Soup
A warm and comforting pumpkin curry soup that combines the creaminess of pumpkin puree with the rich flavors of coconut milk and curry paste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
- 1 can pumpkin puree
- 2 cans coconut milk
- 2 tablespoons curry paste
- 1 tablespoon olive oil (or coconut oil)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- Salt, to taste
- Lime juice, to taste
- Fresh cilantro, for garnish
Instructions
- Prep your ingredients by gathering them all on the counter.
- Heat a large pot over medium heat and add olive oil.
- Add the onion and garlic, sautéing until fragrant.
- Incorporate the curry paste, cooking for about 2 minutes.
- Add the pumpkin puree and stir to combine.
- Pour in the coconut milk and let it simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender.
- Finish with lime juice and adjust seasoning.
- Serve in bowls and garnish with cilantro.
Notes
This soup can be frozen; make sure to cool completely before storing.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pumpkin soup, curry soup, fall recipe, vegan soup, cozy soup
Find it online: https://flavorsbyclara.com/pumpkin-curry-soup/