Description
Hearty coconut curry pumpkin soup blends rich Thai flavors with creamy autumn comfort. Warm spices and silky pumpkin create a soul-satisfying bowl you’ll crave from first spoonful.
Ingredients
Scale
- 4 cups pumpkin puree (canned or freshly roasted)
- 1 can (14 oz / 400 ml) coconut milk
- 3 cups (720 ml) vegetable broth (or chicken broth)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsps red curry paste (or curry powder)
- 1 tbsp olive oil
- 1 tbsp fresh ginger, minced
- 1 tbsp soy sauce or tamari
- 1 tbsp maple syrup or honey
- 1 tsp ground turmeric
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Instructions
- Prepare the aromatic base by heating olive oil in a large pot over medium heat, around 350°F. Sauté chopped onions until they become translucent and soft, approximately 5 minutes.
- Introduce minced garlic and ginger to the pot, cooking for an additional 1-2 minutes until their fragrant essence permeates the kitchen.
- Incorporate red curry paste, stirring continuously to activate and release its complex spice profile for about 60 seconds.
- Pour in pumpkin puree, creamy coconut milk, vegetable broth, soy sauce, maple syrup, and turmeric. Whisk the ingredients thoroughly to create a harmonious mixture.
- Allow the soup to gently simmer for 15-20 minutes, enabling the flavors to intertwine and develop depth.
- For a velvety consistency, use an immersion blender to puree the soup directly in the pot, or carefully transfer to a standard blender in batches.
- Finish the soup by adding fresh lime juice, then season with salt and pepper to achieve a balanced flavor profile.
- Ladle the warm soup into serving bowls and garnish with fresh cilantro leaves for a vibrant touch of color and additional freshness.
Notes
- Enhance flavor intensity by toasting curry paste for an extra minute before adding liquid ingredients, which deepens the aromatic profile.
- For a lighter version, substitute full-fat coconut milk with light coconut milk or unsweetened almond milk to reduce calories.
- Transform into a protein-packed meal by adding cooked shredded chicken, tofu cubes, or roasted chickpeas directly into the soup before serving.
- Ensure smooth texture by straining pumpkin puree through a fine-mesh sieve if using homemade puree, eliminating potential fiber clumps.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 6
- Calories: 130 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg