Description
Indulge in the warming flavors of autumn with this Coconut Curry Pumpkin Soup Recipe. This creamy soup blends rich coconut milk and pumpkin puree with aromatic spices, making it the perfect dish for cozy evenings or festive gatherings. With a quick preparation time of just 15 minutes, you can create a comforting meal that impresses both family and guests alike. The harmonious balance of sweet and savory flavors, combined with the optional garnishes of pumpkin seeds or a dollop of creme fraiche, elevates this soup’s appeal. Whether served as a starter or main course, this recipe is versatile enough to adapt to any occasion.
Ingredients
- 4 cups pumpkin puree
- 1/2 onion (minced)
- 3 garlic cloves (minced)
- 2 tsp olive oil
- 2 tsp ginger paste
- 1 can (15 oz) coconut milk
- 2 cups chicken stock
- 1 tsp cinnamon
- 1 tsp nutmeg
- 3 tbsp brown sugar
- 2–3 tbsp red curry paste
- Salt and cayenne pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Add minced onion and garlic; sauté until soft.
- Stir in all remaining ingredients and bring to a simmer. Cook for about 5 minutes, stirring occasionally.
- Ladle into bowls and garnish with pumpkin seeds or creme fraiche if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 290
- Sugar: 7g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For extra creaminess, blend the soup using an immersion blender until smooth. Adjust spice levels by modifying the amount of red curry paste or cayenne pepper based on your personal preference. Experiment with fresh herbs like cilantro for added flavor just before serving.