Pumpkin Curry Soup
A warm and inviting pumpkin curry soup that combines earthy sweetness with aromatic spices, perfect for cozy autumn evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
- 1 can pumpkin puree
- 1 can full-fat coconut milk
- 2 tablespoons curry paste
- 4 cups vegetable broth
- 1 onion, diced
- 4 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 1 tablespoon olive oil
Instructions
- Prep the aromatics: Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5-7 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the curry paste, cooking for a minute to bloom the spices.
- Introduce the pumpkin puree and stir everything together.
- Blend in the coconut milk and vegetable broth, then bring to a simmer. Cook for 15-20 minutes.
- Season with salt and pepper, and add lime juice if desired.
- Blend until smooth using an immersion blender or transfer to a blender in batches.
- Serve in bowls, garnished as desired.
Notes
For variations, consider adding a spicy kick with jalapeño, or swapping coconut milk for almond milk for a lighter option.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: pumpkin soup, curry soup, vegetarian soup, cozy recipes, autumn recipes