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Pumpkin Curry Soup
Pumpkin Curry Soup is a warm, creamy, and fragrant soup that combines the earthiness of pumpkin with the rich flavors of curry and coconut milk. This Thai-inspired dish is both comforting and nutritious, making it perfect for chilly days. Packed with beta-carotene, vitamins, and antioxidants, this recipe is also naturally vegan and gluten-free. Whether you’re looking for a quick lunch, an easy dinner, or a satisfying appetizer, this pumpkin curry soup will deliver on flavor and nourishment.
Equipment
- Large Pot
- Wooden spoon or spatula
- Blender or immersion blender
- Measuring Cups and Spoons
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp red curry paste
- 1 can 15 oz pumpkin puree
- 1 can 14 oz coconut milk
- 2 cups vegetable broth
- 1 tbsp soy sauce or coconut aminos optional
- ½ tsp salt or to taste
- ÂĽ tsp black pepper
- Juice of 1 lime
Optional Toppings
- Fresh cilantro chopped
- Pumpkin seeds or sesame seeds
Instructions
Sauté aromatics:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add garlic and ginger, and cook for another minute until fragrant.
Add curry paste:
- Stir in the red curry paste and cook for 1-2 minutes to release its flavors.
Add pumpkin and liquids:
- Add the pumpkin puree, coconut milk, and vegetable broth. Stir to combine and bring to a gentle simmer.
Season the soup:
- Add soy sauce (or coconut aminos), salt, and black pepper. Stir well and let the soup simmer for about 10 minutes to allow the flavors to meld.
Blend until smooth:
- Use an immersion blender directly in the pot or transfer the soup to a blender in batches to blend until smooth and creamy.
Add lime juice:
- Stir in the lime juice for a hint of acidity, adjusting seasonings if needed.
Serve and garnish:
- Ladle the soup into bowls, garnish with fresh cilantro and pumpkin seeds or sesame seeds, and enjoy this cozy pumpkin curry soup!
Notes
Tips
- Adjust the spice level: Add more or less red curry paste to suit your spice preference.
- Make it richer: Add a splash of heavy coconut cream for extra creaminess.
- Substitute with fresh pumpkin: If using fresh pumpkin, roast it beforehand and blend with the soup for an even richer flavor.
Nutritional Information (per serving)
- Calories: 200
- Protein: 3g
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 5g
- Vitamin A: 150% of the RDI
- Vitamin C: 15% of the RDI