Description
Creamy coconut curry pumpkin soup whisks spicy warmth and autumn comfort into one delightful bowl. Rich Thai-inspired flavors meld perfectly with silky pumpkin, offering you a comforting embrace of seasonal goodness.
Ingredients
Scale
Main Ingredients:
- 1 can (15 ounces/425 grams) pumpkin puree
- 3 cups vegetable broth
- 1 can (13.5 ounces/400 milliliters) coconut milk
Vegetables and Aromatics:
- 1 tablespoon olive oil (or coconut oil)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Seasonings and Garnishes:
- 1 tablespoon red curry paste (or 1 teaspoon curry powder)
- 1 tablespoon maple syrup (or honey)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon turmeric (optional, for extra warmth)
- ¼ teaspoon cayenne pepper (optional, for spice)
- Juice of ½ lime
- Chopped cilantro or parsley
- Toasted pumpkin seeds
- Coconut cream drizzle
- Crushed red pepper flakes
Instructions
- Prepare a flavorful base by gently sautéing finely chopped onions in olive oil until they become translucent and softened, releasing their natural sweetness.
- Introduce minced garlic, freshly grated ginger, and vibrant red curry paste to the pot, stirring continuously to awaken their aromatic essence and prevent burning.
- Carefully fold in velvety pumpkin puree and pour vegetable broth, creating a harmonious blend that will form the foundation of the soup.
- Allow the mixture to reach a gentle simmer, letting the flavors meld and develop depth through slow, steady heating.
- Enrich the soup with creamy coconut milk, adding subtle sweetness through maple syrup and balancing with a measured combination of salt, black pepper, earthy turmeric, and a hint of cayenne for warmth.
- Let the liquid gently bubble and reduce, concentrating the flavors and creating a luxurious consistency for approximately 10-15 minutes.
- For those desiring a silky-smooth texture, use an immersion blender to transform the soup into a velvety puree, alternatively leaving it slightly chunky for a more rustic presentation.
- Brighten the soup’s profile with a splash of zesty lime juice, carefully tasting and adjusting seasonings to achieve a perfect balance of flavors.
- Garnish with fresh cilantro leaves, toasted pumpkin seeds, and a delicate drizzle of coconut cream to elevate the visual and taste experience.
- Serve immediately in warm bowls, inviting diners to savor the complex, comforting flavors of this exotic pumpkin curry soup.
Notes
- Enhance the soup’s depth by roasting the onions and garlic before sautéing for a richer, caramelized flavor profile.
- Choose canned pumpkin puree for consistent texture, or roast fresh pumpkin for a more authentic, intense taste that elevates the entire dish.
- Adjust spice levels by gradually adding red curry paste, tasting as you go to control heat and ensure a balanced, personalized flavor.
- Transform this recipe into a vegan-friendly meal by using coconut cream instead of dairy and selecting plant-based garnishes like toasted pumpkin seeds and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg