Description
A warm and comforting soup, blending smooth pumpkin with rich coconut milk and aromatic spices for a nourishing meal.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 can coconut milk
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add diced onion and sauté until translucent (about 5 minutes).
- Stir in minced garlic and grated ginger; cook for another minute.
- Add curry powder; stir and toast for 2 minutes.
- Mix in pumpkin puree and coconut milk.
- Add vegetable broth; bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- Season with salt and pepper, then taste and adjust.
- Blend until smooth, if desired.
- Serve hot, garnished with fresh cilantro.
Notes
This soup pairs well with crusty bread or warm naan. It also freezes well for up to two months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pumpkin soup, coconut curry soup, vegetarian soup, fall recipes, comforting soup