Coconut Curry Pumpkin Soup
Warm up with a bowl of Coconut Curry Pumpkin Soup, a delightful and creamy dish that perfectly balances sweet pumpkin and spicy red curry flavors. This comforting soup is not just delicious; it’s also quick to prepare, making it an ideal choice for busy weeknights or cozy gatherings. With its rich texture from coconut milk and the aromatic touch of ginger and garlic, every spoonful promises warmth and satisfaction. Plus, it’s easy to customize with garnishes like toasted pumpkin seeds or fresh herbs, ensuring that each bowl can be tailored to your taste. Experience the joys of fall with this simple yet flavorful recipe that your family will love.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Coconut Curry
Ingredients
Scale
- 4 cups pumpkin puree
- 1/2 onion, minced
- 3 garlic cloves, minced
- 2 tsp. olive oil
- 2 tsp. ginger paste
- 1–15 oz. can coconut milk
- 2 cups chicken stock
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 3 tbsp. brown sugar
- 2–3 tbsp. red curry paste
- 1/8 tsp. cayenne pepper
- 1–2 tsp. salt, to taste
- Pumpkin seeds (for garnish, optional)
- Creme fraiche (for garnish, optional)
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sauté onion and garlic until soft.
- Add pumpkin puree, coconut milk, chicken stock, ginger paste, red curry paste, spices, and brown sugar. Stir well.
- Bring the mixture to a simmer and cook for about 5 minutes. Adjust seasoning with salt as needed.
- Serve hot with optional garnishes like pumpkin seeds or crème fraiche.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 268
- Sugar: 10g
- Sodium: 575mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg