Why You’ll Love This Recipe
- Quick and Easy: With simple ingredients and straightforward steps, this soup comes together effortlessly, making it ideal for busy weeknights.
- Flavorful and Aromatic: The combination of curry powder and garam masala infuses the soup with a depth of flavor that complements the natural sweetness of pumpkin.
- Vegan and Gluten-Free: Made without any animal products or gluten, this soup caters to various dietary preferences without compromising on taste.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon mild curry powder
- ½ teaspoon garam masala
- 3 cups vegetable stock
- 1 (14-ounce) can coconut milk
- 3 cups pumpkin puree
- Salt and pepper to taste
- Toasted pumpkin seeds and fresh cilantro for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: In a medium pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 4 minutes. Add minced garlic and ginger; cook for an additional minute until fragrant.
- Add Spices: Stir in curry powder and garam masala, cooking for about 15 seconds to release their aromas.
- Combine Base Ingredients: Pour in vegetable stock, coconut milk, and pumpkin puree. Stir to combine and bring the mixture to a boil.
- Simmer: Reduce heat to low, cover, and let the soup simmer for 20 minutes. Season with salt and pepper to taste.
- Blend: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth.
- Serve: Ladle the soup into bowls and garnish with a drizzle of coconut milk, toasted pumpkin seeds, and fresh cilantro if desired.
Servings and Timing
- Yield: 4-6 servings
- Total Time: Approximately 35 minutes
- Preparation: 10 minutes
- Cooking: 25 minutes
Variations
- Add Sweetness: For a touch of sweetness, stir in a tablespoon of sugar or maple syrup.
- Spice Level: Adjust the amount of curry powder or add a pinch of cayenne pepper for extra heat.
- Protein Boost: Incorporate cooked chickpeas or lentils to make the soup more filling.
- Alternative Squash: Substitute pumpkin puree with butternut squash puree for a different flavor profile.
Storage and Reheating
- Storage: Allow the soup to cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days.
- Freezing: Pour cooled soup into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the soup on the stovetop over medium-low heat until heated through, or microwave in 30-second intervals, stirring in between, until hot.
FAQs
What type of pumpkin puree should I use?
Opt for pure pumpkin puree, either canned or homemade. Ensure it’s not pumpkin pie filling, which contains added sugars and spices.
Can I use light coconut milk?
Yes, but using full-fat coconut milk will yield a creamier and richer soup.
How can I make the soup spicier?
Add a pinch of cayenne pepper or increase the amount of curry powder to enhance the heat.
Is it necessary to blend the soup?
Blending creates a smooth and creamy texture, but if you prefer a chunkier soup, you can skip this step.
Can I substitute the spices?
Feel free to experiment with other spices like cumin, coriander, or smoked paprika to suit your taste preferences.
What can I serve with this soup?
Pair the soup with crusty bread, a side salad, or over a bed of jasmine rice for a more substantial meal.
How do I toast pumpkin seeds for garnish?
Place raw pumpkin seeds in a dry skillet over medium heat. Stir frequently until they become fragrant and start to brown, about 3-5 minutes.
Can I make this soup ahead of time?
Yes, this soup stores well and can be made a day or two in advance. Reheat gently before serving.
Is this soup suitable for freezing?
Absolutely. Ensure the soup is fully cooled before transferring to freezer-safe containers. Thaw in the refrigerator before reheating.
How can I thin out the soup if it’s too thick?
Add additional vegetable stock or water, a little at a time, until you reach your desired consistency.
Conclusion
Coconut Curry Pumpkin Soup is a delightful blend of creamy textures and warm, spicy flavors. Its simplicity and versatility make it a must-try recipe for anyone seeking comfort in a bowl. Whether you’re catering to
Coconut Curry Pumpkin Soup
- Total Time: 35 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
Coconut Curry Pumpkin Soup is a rich, creamy, and aromatic vegan soup that combines the natural sweetness of pumpkin with the warm flavors of curry and garam masala. Perfect for a cozy fall meal, this gluten-free soup is quick to prepare and full of comforting spices
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon mild curry powder
- ½ teaspoon garam masala
- 3 cups vegetable stock
- 1 (14-ounce) can coconut milk
- 3 cups pumpkin puree
- Salt and pepper to taste
- Toasted pumpkin seeds and fresh cilantro for garnish (optional)
Instructions
- Sauté Aromatics – Heat olive oil in a medium pot over medium heat. Add diced onion and sauté until translucent (about 4 minutes). Add minced garlic and ginger, cooking for another minute until fragrant.
- Add Spices – Stir in curry powder and garam masala, cooking for about 15 seconds to release their aromas.
- Combine Ingredients – Pour in vegetable stock, coconut milk, and pumpkin puree. Stir well and bring to a boil.
- Simmer – Reduce heat to low, cover, and simmer for 20 minutes. Season with salt and pepper to taste.
- Blend – Use an immersion blender to puree until smooth or blend in batches in a standard blender.
- Serve – Ladle into bowls and garnish with coconut milk, toasted pumpkin seeds, and fresh cilantro if desired.
Notes
- For extra sweetness, add a tablespoon of maple syrup.
- Adjust spice levels by adding cayenne pepper or more curry powder.
- To make it heartier, add cooked chickpeas or lentils.
- Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
