Description
A warm, comforting soup that blends creamy pumpkin with aromatic coconut curry, making it perfect for cozy gatherings.
Ingredients
Scale
- 2 cups fresh pumpkin, peeled and cubed (or 1 can pumpkin puree)
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp red or yellow curry paste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 4 cups vegetable broth (or chicken broth)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- Fresh cilantro or parsley, for garnish
- Lime juice, to taste
- Salt, to taste
Instructions
- In a large pot over medium heat, add a splash of oil and sauté finely chopped onion, minced garlic, and grated ginger for about 5 minutes until softened.
- Add the fresh pumpkin cubes (or canned pumpkin) and mix well.
- Pour in the coconut milk and vegetable broth, stirring until combined.
- Add curry paste, cumin, coriander, and turmeric, then taste and adjust seasoning as needed.
- Bring to a gentle simmer, cover, and cook for about 20 minutes, or until pumpkin is tender.
- Blend the soup until smooth using an immersion blender or in batches in a traditional blender.
- Taste again and adjust seasoning with salt and lime juice.
- Serve in bowls garnished with fresh herbs and a drizzle of coconut milk.
Notes
Feel free to adjust the spice level by adding more or less curry paste. Serve with crusty bread or naan for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, coconut, pumpkin, curry, vegetarian, comfort food, fall recipe