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Cozy Pumpkin Soup with Coconut Milk and Curry – Easy 20-Minute Recipe

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This creamy pumpkin soup with coconut milk and curry is a quick and comforting fall meal that comes together in just 20 minutes. It’s the perfect balance of sweet, savory, and warm spices.

Ingredients

Scale
  • 1 tablespoon olive oil or coconut oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons good-quality curry powder
  • 1 (15-ounce) can pure pumpkin puree
  • 1 (13.5-ounce) can full-fat coconut milk
  • 2 cups vegetable broth or chicken broth
  • Salt and freshly ground black pepper, to taste
  • Toasted pumpkin seeds (pepitas) for serving (optional)
  • A swirl of coconut cream or Greek yogurt for serving (optional)
  • Fresh cilantro or parsley, chopped for serving (optional)
  • A drizzle of chili oil or a pinch of red pepper flakes for serving (optional)
  • Crusty bread or naan for serving (optional)

Instructions

  1. Sauté the Aromatics: Place your large pot or Dutch oven over medium heat. Add the olive oil or coconut oil. Once it’s shimmering, add the chopped onion. Cook, stirring occasionally, for about 5-7 minutes, until the onion is soft and translucent.
  2. Add the Garlic and Ginger: Add the minced garlic and grated ginger to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to let the garlic burn.
  3. Bloom the Curry Powder: Sprinkle the curry powder over the softened aromatics. Stir it in and cook for about 30-60 seconds to deepen the flavor.
  4. Add the Pumpkin and Liquids: Pour in the can of pumpkin puree, the full-fat coconut milk, and the vegetable or chicken broth. Stir everything together until well combined.
  5. Simmer and Season: Bring the soup to a gentle simmer, then reduce the heat to low. Let it cook for about 10 minutes, stirring occasionally. Add a generous pinch of salt and a few grinds of black pepper. Taste and adjust seasoning as needed.
  6. Blend Until Silky: Remove the pot from the heat. Using an immersion blender, blend the soup right in the pot until completely smooth and velvety. If using a regular blender, let the soup cool slightly, then blend in batches, being cautious of hot steam.
  7. Final Taste and Adjust: Once blended, give the soup one last taste. Adjust salt, curry powder, or coconut milk as desired.
  8. Serve and Enjoy: Ladle the hot soup into bowls. Top with your favorite garnishes—toasted pumpkin seeds, a swirl of coconut cream, fresh cilantro, and/or a drizzle of chili oil. Serve immediately with crusty bread or naan for dipping.

Notes

Don’t skip blooming the spices. Use full-fat coconut milk for the best texture. Season in layers. Be careful when blending hot liquid. This soup is even better the next day. For a thicker soup, simmer longer after blending or add a cornstarch slurry.

Nutrition

Keywords: pumpkin soup, coconut milk, curry, easy, 20-minute, fall, comfort food, vegan, gluten-free

Find it online: https://freshforkful.com/cozy-pumpkin-soup-with-coconut-milk-and-curry-easy-20-minute-recipe/