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Coconut Curry Pumpkin Soup Recipe

Coconut Curry Pumpkin Soup Recipe


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4.6 from 21 reviews

  • Total Time: 25 minutes
  • Yield: 4 1x

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

  1. 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.
  2. Introduce minced garlic and ginger to the softened onions, stirring for about 1 minute until their aromatic essence permeates the kitchen.
  3. Enhance the flavor profile by sprinkling curry powder and garam masala, quickly stirring for 15 seconds to activate the spices’ complex notes without burning.
  4. Integrate vegetable stock, coconut milk, and pumpkin puree into the spiced mixture, thoroughly blending the ingredients and bringing the liquid to a gentle boil.
  5. Reduce heat to low, cover the pot, and allow the soup to simmer for 20 minutes, enabling the flavors to harmonize and develop depth.
  6. Season with salt and pepper according to taste preferences, adjusting the seasoning to create a balanced flavor profile.
  7. Transform the soup’s texture using an immersion blender or carefully transferring to a standard blender, processing until achieving a silky, uniform consistency.
  8. 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