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Creamy Pumpkin Curry Soup

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A delightful and comforting soup made with pumpkin puree, spices, and coconut milk, perfect for the autumn season.

Ingredients

Scale
  • 2 cups Pumpkin Puree
  • 1 can Coconut Milk (about 13.5 oz)
  • 3 tablespoons Curry Paste
  • 4 cups Vegetable Broth
  • 1 medium Onion, chopped
  • 3 cloves Garlic, minced
  • 2 tablespoons Olive Oil
  • Salt and Pepper to taste
  • Fresh herbs (like cilantro or parsley, for garnish)

Instructions

  1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent.
  2. Add garlic and curry paste: Stir in the minced garlic and curry paste, cooking for an additional 1-2 minutes.
  3. Pour in the broth: Add the vegetable broth to the pot, stirring well. Bring to a simmer.
  4. Incorporate the pumpkin puree: Once simmering, stir in the pumpkin puree carefully.
  5. Add coconut milk: Pour the coconut milk into the pot and mix well, letting it simmer for 15-20 minutes.
  6. Season and blend: After 20 minutes, taste and adjust seasoning. Use an immersion blender for a smooth texture if desired.
  7. Serve and enjoy: Ladle into bowls and garnish with fresh herbs.

Notes

For a charming presentation, swirl a bit of extra coconut milk on top before serving.

Nutrition

Keywords: pumpkin soup, curry, fall recipes, vegetarian soup, comfort food

Find it online: https://feastora.com/minute-pumpkin-curry-soup-weeknight-comfort/