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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Warm up with this rich and creamy Coconut Curry Pumpkin Soup, a delightful dish that brings the cozy flavors of fall right to your table. This easy-to-make soup combines the lusciousness of coconut milk with the earthiness of pumpkin, creating a comforting bowl that’s perfect for busy weeknights or family gatherings. In just over 35 minutes, you can whip up this vegan delight that’s not only nourishing but also bursting with vibrant spices. Whether enjoyed on its own or paired with crusty bread, each spoonful feels like a warm hug. Get ready to impress your loved ones with this flavorful and satisfying meal!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon mild curry powder
  • 1/2 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)
  • Pumpkin seeds, toasted (optional, for topping)
  • Fresh cilantro, chopped (optional, for topping)

Instructions

  1. In a medium pot, heat olive oil over medium heat. Sauté diced onion until soft and translucent, about 4 minutes.
  2. Add minced garlic and ginger; cook for another minute until fragrant.
  3. Stir in mild curry powder and garam masala; cook for 15 seconds to release the spices' aromas.
  4. Pour in vegetable stock, followed by coconut milk and pumpkin puree. Stir well and bring to a boil.
  5. Reduce heat to low, cover, and let simmer for 20 minutes.
  6. Blend the soup until smooth using an immersion blender or standard blender.
  7. Serve hot, garnished with a drizzle of coconut milk, toasted pumpkin seeds, and chopped cilantro if desired.

Nutrition

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