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Cozy Creamy Coconut Curry Pumpkin Soup

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A velvety, comforting soup that balances sweet pumpkin with warm curry spices and rich coconut milk. Perfect for cozy evenings, this easy recipe comes together in about 45 minutes using simple pantry staples.

Ingredients

Scale
  • 2 tablespoons coconut oil (or olive oil)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder (or Thai red curry paste)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper (optional)
  • 1 can (15 oz) pumpkin puree (100% pure pumpkin)
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups vegetable broth (or chicken broth)
  • 1 tablespoon maple syrup (or honey)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ¼ cup coconut cream (for topping, optional)
  • 2 tablespoons toasted pumpkin seeds (pepitas, for topping)
  • Fresh cilantro, chopped (for topping)
  • Chili oil (for drizzling, optional)

Instructions

  1. Prep your aromatics: Dice the onion, mince the garlic, and grate the ginger.
  2. Sauté the onion: Heat coconut oil in a large pot over medium heat. Add diced onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 8-10 minutes.
  3. Bloom the spices: Add minced garlic and grated ginger; cook 30 seconds until fragrant. Stir in curry powder, cumin, turmeric, and cayenne (if using). Cook 1-2 minutes until fragrant and slightly darkened.
  4. Add the pumpkin and liquids: Pour in pumpkin puree, coconut milk, and vegetable broth. Stir well, scraping up any browned bits. Add maple syrup, salt, and pepper. Bring to a gentle simmer, then reduce heat to low.
  5. Simmer: Let soup simmer gently for 20 minutes, stirring occasionally. Adjust thickness with more broth or water if needed.
  6. Blend until smooth: Remove from heat. Use an immersion blender to puree until completely smooth. (If using a regular blender, work in batches, filling no more than halfway, and let steam escape.) Taste and adjust seasoning.
  7. Finish and serve: Ladle into bowls. Drizzle with coconut cream, sprinkle with toasted pumpkin seeds and fresh cilantro. Add chili oil if desired. Serve immediately with crusty bread or naan.

Notes

For best flavor, don’t skip browning the onions and blooming the spices. Use full-fat coconut milk for a velvety texture. Season in layers—add salt at the beginning, after adding liquids, and after blending. The soup tastes even better the next day. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: coconut curry pumpkin soup, creamy pumpkin soup, vegan pumpkin soup, gluten-free soup, fall soup recipe, easy pumpkin soup

Find it online: https://lucastable.com/cozy-creamy-coconut-curry-pumpkin-soup/