Pumpkin Curry Soup
A comforting pumpkin curry soup that blends autumn flavors with tropical spices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
- 1 can Pumpkin Purée (or 1 fresh pumpkin, roasted)
- 1 can Coconut Milk
- 2–3 tablespoons Curry Paste
- 4 cups Vegetable Broth
- 1 tablespoon Lime Juice
- Fresh Herbs for Garnish (such as cilantro or basil)
Instructions
- Prep your veggies: If using fresh pumpkin, slice it in half, seed it, and roast at 400°F (200°C) for 30-40 minutes until tender. Let cool, scoop out flesh, and set aside. Skip this step if using canned pumpkin.
- Sauté aromatics: Heat oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
- Spice it up: Stir in curry paste and let it cook for another 2 minutes to release flavors.
- Add the pumpkin purée and stir to combine. Cook for 2-3 minutes.
- Pour in broth and coconut milk, stirring well. Bring to a gentle simmer for 10-15 minutes.
- Blend it up: Use an immersion blender to puree the soup until smooth.
- Finish with lime juice, adjusting seasoning as necessary.
- Serve in bowls, garnishing with reserved coconut milk and fresh herbs.
Notes
This soup tastes even better the next day. Feel free to add protein like chickpeas or chicken for extra heartiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: pumpkin soup, curry soup, vegan soup, autumn recipes, cozy food