Description
Creamy Coconut Curry Pumpkin Soup Recipe – Delicious Fall Comfort in a Bowl! A cozy, flavorful fall soup ready in under 40 minutes.
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 tbsp fresh ginger, minced
2 tbsp red curry paste
4 cups pumpkin cubes (or 2 cups canned puree)
3 cups vegetable broth
1 can (13.5 oz) coconut milk
Salt and pepper to taste
Pumpkin seeds and coconut cream for garnish
Instructions
1. Heat olive oil in a pot over medium heat.
2. Add onion, garlic, and ginger; sauté until fragrant.
3. Stir in red curry paste and cook 1 minute.
4. Add pumpkin and vegetable broth; simmer 20 minutes.
5. Blend until smooth, then stir in coconut milk.
6. Season with salt and pepper; simmer 5 more minutes.
7. Serve hot, garnished with pumpkin seeds and coconut cream.
Notes
For deeper flavor, roast pumpkin before adding.
Use light coconut milk for a lighter version.
Freeze leftovers up to 2 months.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion / Fall Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Creamy Coconut Curry Pumpkin Soup Recipe - Delicious Fall Comfort in a Bowl!, pumpkin soup, fall recipes