Coconut Curry Pumpkin Soup (Print Version)
A velvety blend of pumpkin purée, coconut milk and warm curry spices, garnished with toasted seeds and fresh cilantro.
# Ingredients:
01 -
2 tablespoons olive oil
02 -
1 small onion, diced
03 -
2 cloves garlic, minced
04 -
1 teaspoon ginger, minced
05 -
1 tablespoon mild curry powder
06 -
1/2 teaspoon garam masala spice blend
07 -
3 cups vegetable stock
08 -
1 (14 ounce) can coconut milk
09 -
3 cups pumpkin puree or butternut squash puree
10 -
salt and pepper to taste
11 -
pumpkin seeds, toasted (optional, for topping)
12 -
fresh cilantro, chopped (optional, for topping)
# Steps to Follow:
01 -
Heat olive oil in a medium cooking pot over medium heat until hot. Add diced onion and sauté until soft and translucent, about 4 minutes. Add minced garlic and ginger, cooking until fragrant, about 1 minute.
02 -
Stir in curry powder and garam masala. Cook while stirring for about 15 seconds to release the spices' aroma.
03 -
Pour in vegetable stock, coconut milk, and pumpkin puree. Stir to combine and bring the soup to a boil.
04 -
Reduce the heat to low, cover, and let the soup simmer for 20 minutes. Season with salt and pepper to taste.
05 -
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a food processor or upright blender to blend until smooth.
06 -
Serve the soup warm with a drizzle of coconut milk. Optionally, top with toasted pumpkin seeds and chopped cilantro for added flavor and texture.
# Additional Notes:
01 -
Add a touch of sweetness if desired; 1 tablespoon of sugar complements the coconut curry flavors well.
02 -
For slow cooker preparation, sauté the onion, garlic, and ginger in a skillet, then transfer to the slow cooker along with the remaining ingredients. Cook on low for 6–8 hours or high for 3–4 hours. Blend before serving.
03 -
For an Instant Pot, use Sauté mode to cook the onion, garlic, and ginger in olive oil. Add spices, then remaining ingredients. Seal and cook on High Pressure for 10 minutes, followed by a quick release.
04 -
To store, transfer cooled soup to an airtight container and refrigerate for up to 4 days.
05 -
To freeze, place cooled soup in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
06 -
Reheat soup in the microwave in 30-second intervals, on the stovetop over medium-low heat, or in a crockpot following the manufacturer’s instructions.