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Coconut Curry Pumpkin Soup

A deliciously creamy and aromatic soup that combines pumpkin and coconut milk for a comforting, hearty dish perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups pumpkin puree
  • 1 can coconut milk
  • 2 tablespoons red curry paste
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Chop the onion and mince the garlic to have everything ready.
  2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 3 to 4 minutes.
  3. Stir in the red curry paste and cook for another 2 minutes to let those flavors mingle.
  4. Add the pumpkin puree and vegetable broth to the pot. Stir well and bring it to a simmer.
  5. Once simmering, slowly pour in the coconut milk and stir to combine. Allow to cook for an additional 10-15 minutes to let the flavors meld.
  6. Taste and add salt and pepper as needed.
  7. For an ultra-smooth texture, use an immersion blender to blend the soup until creamy.
  8. Ladle into bowls and garnish with fresh cilantro.

Notes

You can substitute butternut squash for the pumpkin or use other nut milks if coconut isn’t your thing. Store in an airtight container for about four days in the refrigerator, or freeze for up to three months. Reheat on the stovetop, adding more broth if too thick.