Description
Warm comfort meets exotic flavors in this coconut curry pumpkin soup, where silky pumpkin puree dances with aromatic spices. Rich Thai-inspired ingredients blend seamlessly, offering you a soul-warming bowl of seasonal deliciousness perfect for chilly evenings.
Ingredients
Scale
Main Ingredients:
- 4 cups (about 2 lbs or 907 grams) fresh pumpkin, peeled and cubed (or 2 15-ounce/425 grams cans of pumpkin puree)
- 1 14-ounce (400 milliliters) can full-fat coconut milk
- 4 cups (946 milliliters) vegetable broth
Spices and Aromatics:
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- Salt and pepper to taste
Additional Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup (optional)
- Garnish: Pumpkin seeds
- Garnish: Cilantro
- Garnish: Coconut cream
Instructions
- Prepare the pumpkin by cutting into chunks and roasting at 400°F (200°C) for 30 minutes until tender and caramelized.
- Heat oil in a large pot and sauté onions, garlic, and ginger until they become translucent and release their aromatic essence.
- Sprinkle curry spices into the pot and toast for 60 seconds, allowing the heat to activate their rich, complex flavors.
- Add vegetable broth and roasted or canned pumpkin to the pot, bringing the mixture to a gentle simmer for approximately 15 minutes.
- Pour in coconut milk, stirring thoroughly to create a harmonious blend of creamy and spicy notes, then simmer for an additional 5 minutes.
- Use an immersion blender to puree the soup until velvety smooth, or carefully transfer to a standard blender in batches if needed.
- Taste and adjust seasoning with salt and pepper, ensuring a balanced and vibrant flavor profile before serving hot.
Notes
- Roast pumpkin chunks beforehand to enhance natural sweetness and develop deeper, richer flavor profiles for the soup.
- Toast curry spices carefully to prevent burning, which releases essential oils and creates more complex, aromatic undertones.
- Blend soup thoroughly to achieve silky-smooth texture, ensuring no chunky bits disrupt the creamy consistency.
- Customize dietary needs by substituting coconut milk with alternatives like almond milk or cashew cream for vegan or lactose-intolerant options.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 6
- Calories: 180
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg