Description
This Pumpkin Curry Soup with Coconut Milk is a comforting and flavorful dish perfect for chilly days. The combination of pumpkin, coconut milk, and warm spices creates a creamy and aromatic soup that will delight your taste buds.
Ingredients
Scale
For the Soup:
- 1 tablespoon coconut oil
- 1 medium yellow onion (diced to ½”)
- 1 medium carrot (diced to ½”)
- 1 stalk celery (diced to ½”)
- 2 cloves garlic (minced)
- 2 teaspoons fresh ginger (grated)
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 cups low sodium vegetable broth (divided)
- 1 medium apple (peeled, cored and diced to ½”)
- 2 14.5-oz can pumpkin puree
- 1 14.5-oz can unsweetened coconut milk
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
For Garnish:
- Roasted salted pepitas
- Fresh cilantro
Instructions
- Heat the coconut oil: In a dutch oven or 6-quart soup pot over medium heat until shimmering. Add the onion, carrots, and celery. Saute until vegetables are soft.
- Add spices: Add garlic, ginger, curry powder, cumin, and turmeric. Cook until aromatic.
- Deglaze the pot: Pour in ½ cup vegetable broth to scrape up any browned bits.
- Add remaining ingredients: Apple, pumpkin puree, coconut milk, and remaining broth. Season with salt and pepper. Simmer until tender.
- Puree the soup: Use an immersion blender to puree the soup in the pot. Adjust seasoning.
- Serve: Ladle into bowls, garnish with pepitas and cilantro. Serve hot.
Notes
- Grate ginger using a microplane for best results.
- Adjust curry powder to taste depending on preferred spice level.
- Make sure to use pure pumpkin puree without added spices or sugar.
- Shake the coconut milk can before opening to mix the cream and liquid.
- Feel free to customize with additional spices or toppings like chili flakes or coconut flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 9g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Pumpkin Curry Soup, Coconut Milk Soup, Fall Soup Recipe
