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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Coconut Curry Pumpkin Soup is a creamy, velvety delight that perfectly captures the essence of fall. This vegan soup combines the richness of coconut milk with the natural sweetness of pumpkin puree, enlivened by aromatic spices like curry powder and garam masala. In just over 35 minutes, you can whip up this one-pot wonder that’s not only nourishing but also incredibly satisfying. Ideal for cozy dinners or as an impressive dish for guests, this soup is both comforting and versatile, allowing you to enjoy it as a main course or a delightful appetizer.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon mild curry powder
  • 1/2 teaspoon garam masala spice blend
  • 3 cups vegetable stock
  • 1 (14 ounce) can coconut milk (plus more for serving)
  • 3 cups pumpkin puree (or butternut squash)
  • Salt and pepper (to taste)
  • Pumpkin seeds, toasted (for topping)
  • Fresh cilantro, chopped (for topping)

Instructions

  1. Heat olive oil in a medium cooking pot over medium heat. Sauté diced onion until soft and translucent, about 4 minutes.
  2. Add minced garlic and ginger; cook for an additional minute until fragrant.
  3. Stir in mild curry powder and garam masala, cooking briefly to release their aromas.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree. Mix well and bring to a boil.
  5. Reduce heat to low, cover, and let simmer for about 20 minutes. Season with salt and pepper to taste.
  6. Blend the soup until smooth using an immersion blender or standard blender.
  7. Serve warm, drizzling extra coconut milk on top and garnishing with toasted pumpkin seeds and fresh cilantro if desired.

Nutrition

Find it online: https://simplecookvibes.com/coconut-curry-pumpkin-soup/

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