Description
A warm and comforting soup featuring the rich flavors of pumpkin, coconut milk, and aromatic spices, perfect for chilly days.
Ingredients
Scale
- 2 cups fresh pumpkin (or canned pumpkin)
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 2 tablespoons red or yellow curry paste
- 4 cups vegetable broth
- 1 cup carrots, diced
- 1 cup bell peppers, diced
- 1 cup sweet potatoes, diced
- 2 tablespoons lime juice
- Fresh cilantro or Thai basil for garnish
- Chili (fresh or paste) to taste
- 1 tablespoon olive oil
Instructions
- Prep your ingredients by chopping the pumpkin, garlic, ginger, and additional vegetables.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add garlic and ginger; sauté until fragrant, about 2 minutes.
- Stir in the curry paste and cook for an additional minute.
- Add pumpkin and other vegetables to the pot, stirring to coat.
- Pour in vegetable broth and coconut milk; bring to a gentle boil. Then reduce heat to low and simmer for 20–30 minutes, or until pumpkin is tender.
- Blend the soup with an immersion blender until smooth.
- Add lime juice and season with salt and pepper. Adjust spiciness with additional chili if desired.
- Serve hot, garnished with fresh herbs and a drizzle of coconut milk if desired.
Notes
For best results, focus on properly sautéing the aromatics. This enhances flavor greatly. Feel free to adjust the spices and ingredients based on availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pumpkin soup, coconut curry, vegetarian soup, comfort food, fall recipes