Pumpkin Curry Soup
A comforting bowl of pumpkin curry soup, combining the warmth of pumpkin with the spice of curry for a cozy fall dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Blending
- Cuisine: Asian
- Diet: Vegan
Ingredients
- Pumpkin puree
- Coconut milk
- Curry paste (red or yellow)
- Vegetable broth
- Lime juice
- Salt and pepper
Instructions
- Sauté the base: Begin by heating a splash of oil in a large pot over medium heat. Add a chopped onion and cook until it’s translucent, about 5-7 minutes. Toss in minced garlic and sauté for an additional minute until fragrant.
- Add the curry paste: Stir in the curry paste and let it cook for a minute to bloom the spices, releasing wonderful aromas.
- Pumpkin me up: Add your pumpkin puree and vegetable broth to the pot, mixing everything well.
- Coconut magic: Pour in the coconut milk and stir until everything is combined. Let it simmer for about 20 minutes.
- Blend it up: After simmering, remove the pot from heat and blend until smooth using an immersion blender or a regular blender.
- Brighten it up: Return the blended soup to the pot, add lime juice, and adjust salt and pepper as needed.
- Final touches: Reheat if necessary and serve hot, garnished with cilantro or green onions.
Notes
This soup is vegan-friendly and can be made spicier by adding jalapeños or red pepper flakes. It stores well in the fridge for about 4 days and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pumpkin curry soup, vegan soup, fall recipes, cozy soup