Coconut Curry Pumpkin Soup
This Coconut Curry Pumpkin Soup is a delightful fusion dish that combines the sweetness of pumpkin with the rich, spicy flavors of Thai-inspired curry.Perfect as an appetizer or main course, it's a comforting meal for chilly autumn evenings.
Ingredients
- 4 cups about 2 lbs fresh pumpkin, peeled and cubed (or 2 15-oz cans of pumpkin puree)
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 4 cups vegetable broth
- 1 14- oz can full-fat coconut milk
- Salt and pepper to taste
- Optional: 1 tablespoon honey or maple syrup
- Garnish: Pumpkin seeds cilantro, coconut cream
Instructions
- If using fresh pumpkin, start by roasting it. Cut the pumpkin into chunks, drizzle with olive oil, and roast at 400°F (200°C) for about 30 minutes or until tender.
- In a large pot, sauté diced onions, minced garlic, and grated ginger in a bit of oil until fragrant. This aromatic base will infuse your soup with incredible flavor!
- Add your curry spices to the pot and toast them for a minute. The heat will release their oils, intensifying the flavors. Your kitchen will smell amazing at this point!
- Pour in the vegetable broth and add your pumpkin (either roasted or canned). Bring the mixture to a simmer and let it cook for about 15 minutes.
- Time for the star of the show – add your coconut milk and stir well. Let the soup simmer for another 5 minutes to meld all the flavors together.
- Now, grab your immersion blender and puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches.
Notes
Pro tip: For an extra silky texture, strain the soup through a fine-mesh sieve after blending.