Description
Warm, comforting coconut curry pumpkin soup delivers rich Indian-inspired flavors in every spoonful. Creamy pumpkin blends seamlessly with coconut milk and aromatic spices, offering you a luxurious culinary journey through subtle, harmonious taste sensations.
Ingredients
Scale
Main Ingredients:
- 3 cups pumpkin puree (or butternut squash)
- 3 cups vegetable stock
- 1 can (14 ounces/400 milliliters) coconut milk
Aromatics and Spices:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 1 tablespoon mild curry powder
- 1/2 teaspoon garam masala
Cooking and Seasoning:
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Prepare the base by heating olive oil in a medium pot over medium heat, sautéing diced onions until they become soft and translucent, approximately 4 minutes, stirring periodically to prevent browning.
- Introduce minced garlic and ginger to the softened onions, stirring for about 1 minute until their aromatic essence permeates the kitchen.
- Enhance the flavor profile by sprinkling curry powder and garam masala, quickly stirring for 15 seconds to activate the spices’ complex notes without burning.
- Integrate vegetable stock, coconut milk, and pumpkin puree into the spiced mixture, thoroughly blending the ingredients and bringing the liquid to a gentle boil.
- Reduce heat to low, cover the pot, and allow the soup to simmer for 20 minutes, enabling the flavors to harmonize and develop depth.
- Season with salt and pepper according to taste preferences, adjusting the seasoning to create a balanced flavor profile.
- Transform the soup’s texture using an immersion blender or carefully transferring to a standard blender, processing until achieving a silky, uniform consistency.
- Serve the soup in individual bowls, garnishing with a delicate coconut milk drizzle, toasted pumpkin seeds, and freshly chopped cilantro for visual appeal and textural contrast.
Notes
- Swap dairy-free coconut milk for any plant-based milk like almond or oat to create a lighter version of the soup without compromising flavor.
- Roast fresh pumpkin chunks instead of using canned puree for deeper, more caramelized taste and enhanced natural sweetness.
- Adjust spice levels by gradually adding curry powder and garam masala, tasting as you go to prevent overwhelming heat for sensitive palates.
- Use an immersion blender directly in the pot for smoother texture and easier cleanup, avoiding potential splatters from transferring hot soup to a stand blender.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 12 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg