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Coconut Curry Pumpkin Soup Recipe

Coconut Curry Pumpkin Soup Recipe
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★★★★★

5 from 9 reviews

This cozy Coconut Curry Pumpkin Soup combines creamy coconut milk with fragrant curry spices and smooth pumpkin puree to create a deliciously comforting and flavorful meal, perfect for chilly days or anytime you crave a warm, nourishing soup.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon mild curry powder
  • ½ teaspoon garam masala spice blend
  • 3 cups vegetable stock
  • 1 (14 ounce) can coconut milk (plus more for serving)
  • 3 cups pumpkin puree (or butternut squash)
  • Salt and pepper, to taste

Toppings (Optional)

  • Pumpkin seeds, toasted
  • Fresh cilantro, chopped

Instructions

  1. Sauté Aromatics: In a medium cooking pot, heat olive oil over medium heat until sizzling hot. Add the diced onion and sauté until soft and translucent, about 4 minutes.
  2. Add Garlic and Ginger: Stir in minced garlic and ginger and cook until fragrant, roughly 1 minute.
  3. Incorporate Spices: Add curry powder and garam masala to the pot and stir continuously for about 15 seconds to release their aromas.
  4. Add Liquids and Pumpkin: Pour in the vegetable stock, coconut milk, and pumpkin puree. Stir everything to combine well and bring the mixture to a boil.
  5. Simmer: Reduce the heat to low, cover the pot, and let the soup simmer gently for 20 minutes. Season with salt and pepper to taste.
  6. Blend Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender or food processor and puree until velvety.
  7. Serve: Ladle the soup into bowls and garnish with a drizzle of coconut milk, toasted pumpkin seeds, and fresh chopped cilantro if desired. Serve warm.

Notes

  • Add some sweetness, if desired, by stirring in 1 tablespoon of sugar to complement the coconut curry flavors.
  • Slow cooker instructions: Sauté onions, garlic, and ginger separately, then transfer to slow cooker with remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours. Blend smooth before serving.
  • Instant Pot instructions: Use Sauté mode to cook aromatics, then add spices, stock, coconut milk, and pumpkin. Cook on High Pressure for 10 minutes, quick release, blend and serve.
  • Storage: Once cooled, refrigerate in an airtight container for up to 4 days.
  • Freezing: Freeze cooled soup in airtight containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm leftovers in the microwave in short intervals, on stovetop over medium-low heat, or in a crockpot until heated through.

Nutrition

Keywords: coconut curry pumpkin soup, creamy pumpkin soup, vegetarian curry soup, pumpkin puree soup, coconut milk soup, cozy fall soup

Find it online: https://ellaeatsdaily.com/coconut-curry-pumpkin-soup-recipe/