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
