Coconut Curry Pumpkin Soup: Your New Favorite Recipe!
A creamy and flavorful coconut curry pumpkin soup that is perfect for fall and winter months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
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
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, garlic, and ginger; sauté until the onion is translucent.
- Stir in the red curry paste and cook for another minute.
- Add the pumpkin puree, coconut milk, and vegetable broth; stir to combine.
- Bring the mixture to a simmer and cook for 15-20 minutes.
- Season with salt and pepper to taste.
- Blend the soup until smooth using an immersion blender or regular blender.
- 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.