Pumpkin Curry Soup
Warm and creamy Pumpkin Curry Soup, perfect for autumn with its bold flavors and comforting texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (13.5 oz) coconut milk
- 2 tablespoons curry paste
- 3 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- Salt and pepper to taste
- Optional toppings: fresh cilantro, lime wedges, chili oil
Instructions
- Sauté the aromatics: In a large pot, heat about one tablespoon of olive oil over medium heat. Toss in the onion and sauté until translucent (about 5–7 minutes).
- Add garlic and ginger: Once the onion is ready, add minced garlic and grated ginger. Stir for 1 minute, until fragrant.
- Mix in the curry paste: Add curry paste to the pot and stir for another minute.
- Incorporate pumpkin puree and broth: Add pumpkin puree and vegetable broth, stirring until well combined.
- Pour in coconut milk: Stir in coconut milk and let simmer for 15-20 minutes on low heat.
- Season it up: Taste and adjust the seasoning with salt and pepper.
- Blend for smoothness: Use an immersion blender or regular blender to achieve desired texture.
- Serve it up: Ladle soup into bowls and enjoy while warm with additional toppings.
Notes
For a spicy kick, add diced jalapeños or extra curry paste. Use roasted pumpkin for a richer flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: pumpkin soup, curry soup, autumn recipe, vegan soup, comfort food