Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. This vegan soup is ready just over 35 minutes with minimal prep and in one pot.
Course Soup
Cuisine Indian
Keyword coconut, curry, pumpkin, soup
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 6
Calories 349kcal
Equipment
1 medium cooking pot
Ingredients
2tablespoonsolive oil
1small oniondiced
2clovesof garlicminced
1teaspoongingerminced
1tablespoonmild curry powder
1/2teaspoongaram masala spice blend
3cupsvegetable stock
114 ounce can coconut milk (plus more for serving)
3cupspumpkin pureeor butternut squash
salt and pepperto taste
pumpkin seedstoasted (optional, for topping)
fresh cilantrochopped (optional, for topping)
Instructions
In a medium cooking pot, heat olive oil over medium heat until sizzling hot. Add onion and sauté until soft and translucent, about 4 minutes.
Add garlic and ginger and cook until fragrant, about 1 minute.
Stir in curry powder and garam masala, and keep stirring for about 15 seconds.
Pour in vegetable stock, coconut milk, and pumpkin puree. Stir to combine, and bring to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes. Season with salt and pepper, to taste.
Use an immersion blender and puree the soup until smooth (if needed). You can also transfer the soup to a food processor or upright blender to puree.
Serve soup with a drizzle of coconut milk and a sprinkle toasted pumpkin seeds and fresh cilantro on top, if desired.
Add some sweetness: This soup is delicious as is, but some like to add in a little sweetness which compliments the coconut curry flavor nicely. Add 1 tablespoon of sugar, if needed.
Notes
Total Time: 35 minutes Yield: 4-6 servings Diet: VeganHow to store: Once the pumpkin curry soup has cooled to room temperature, transfer it to an airtight container and store in the refrigerator for up to four days.How to freeze: Carefully transfer cooled curry soup to a freezer-safe airtight container or freezer bag and freeze for up to 3 months. When ready to eat, transfer the soup to the fridge and let it thaw overnight.How to reheat: Reheat leftover soup in the microwave in 30 second intervals until warmed through, on the stovetop over medium-low heat until warm, or in the crockpot according to the appliance’s instruction.Serves 6