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Pumpkin Curry Soup

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A comforting and creamy pumpkin curry soup that combines warmth and vibrant flavors, perfect for chilly evenings.

Ingredients

Scale
  • 1 kg pumpkin, peeled and diced
  • 400 ml coconut milk
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • 4 cups vegetable broth
  • 1 teaspoon chilli flakes (optional)
  • Salt and pepper to taste
  • Fresh coriander for garnish

Instructions

  1. Sauté the onion in olive oil over medium heat for about 5 minutes until translucent.
  2. Add the minced garlic and grated ginger and cook for an additional minute until fragrant.
  3. Introduce the curry powder and optional chilli flakes, stirring for a minute to toast the spices.
  4. Add the diced pumpkin and stir to coat with the mixture, sautéing for about 5 minutes.
  5. Pour in the vegetable broth, bring to a boil, then reduce to a simmer and cook for about 20 minutes until the pumpkin is tender.
  6. Blend the soup until silky smooth, either with an immersion blender or in batches with a traditional blender.
  7. Stir in the coconut milk and simmer for another 5-10 minutes, adjusting salt and pepper to taste.
  8. Serve garnished with fresh coriander and optionally pumpkin seeds.

Notes

Feel free to add cooked lentils or chickpeas for extra protein. This soup can also be frozen for up to 3 months.

Nutrition

Keywords: pumpkin, curry, soup, vegetarian, comfort food, cozy, fall, spices

Find it online: https://butteredtable.com/one-pot-pumpkin-curry-soup-recipe-easy-weeknight-comfort/