Description
Indulge in the comforting warmth of our Coconut Curry Pumpkin Soup Recipe, a perfect dish that embodies the essence of fall. This rich and creamy soup combines velvety pumpkin puree with aromatic spices and the lusciousness of coconut milk, creating a flavorful experience that is both nourishing and satisfying. Enhanced with zesty red curry paste and fresh ingredients, this soup packs a delightful punch while remaining easy to prepare in just 15 minutes. Whether you’re hosting a cozy gathering or simply seeking a hearty meal for yourself, this soup will undoubtedly warm your heart and fill your belly.
Ingredients
Scale
- 4 cups pumpkin puree
- 1/2 onion (minced)
- 3 garlic cloves (minced)
- 2 tsp olive oil
- 2 tsp ginger paste
- 1 can (15 oz) coconut milk
- 2 cups chicken stock
- 3 tbsp brown sugar
- 2–3 tbsp red curry paste
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/8 tsp cayenne pepper
- 1–2 tsp salt (to taste)
- Pumpkin seeds (garnish – optional)
- Creme fraiche (garnish – optional)
Instructions
- In a Dutch oven over medium-high heat, warm the olive oil. Add minced onion and garlic; sauté until they become soft and lightly browned.
- Stir in pumpkin puree, coconut milk, chicken stock, ginger paste, brown sugar, red curry paste, cinnamon, nutmeg, cayenne pepper, and salt. Mix well and bring to a gentle simmer for about 5 minutes.
- For a smoother texture, blend the soup using an immersion blender if desired.
- Serve hot in bowls garnished with pumpkin seeds and a dollop of creme fraiche.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 9g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg