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Coconut Curry Pumpkin Soup: Your New Favorite Recipe!

Coconut Curry Pumpkin Soup

A creamy and flavorful coconut curry pumpkin soup that is perfect for fall and winter months.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) coconut milk
  • 1 tablespoon red curry paste
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion, garlic, and ginger; sauté until the onion is translucent.
  3. Stir in the red curry paste and cook for another minute.
  4. Add the pumpkin puree, coconut milk, and vegetable broth; stir to combine.
  5. Bring the mixture to a simmer and cook for 15-20 minutes.
  6. Season with salt and pepper to taste.
  7. Blend the soup until smooth using an immersion blender or regular blender.
  8. Serve hot, garnished with fresh cilantro.

Notes

  • For a spicier soup, add more red curry paste.
  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Can be served with crusty bread or over rice for a heartier meal.