Pumpkin Curry Soup

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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.
Servings 4 People
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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 sautĂ© 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

  1. Adjust the spice level: Add more or less red curry paste to suit your spice preference.
  2. Make it richer: Add a splash of heavy coconut cream for extra creaminess.
  3. 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

Conclusion

This Pumpkin Curry Soup is a beautifully spiced, creamy dish that’s easy to make and full of flavor. It’s a delightful choice for a cozy meal and is packed with health benefits thanks to nutrient-rich pumpkin and antioxidant-loaded spices. Ideal for fall or any time of year, this vegan-friendly soup is sure to become a favorite! Enjoy the warmth and comfort of homemade pumpkin curry soup.
Calories: 200kcal
Cost: $ 8
Course: Soup
Cuisine: Thai-inspired
Keyword: creamy pumpkin soup, Pumpkin curry soup, Thai pumpkin soup, vegan

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