Description
A simple and flavorful pumpkin curry soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15 ounce) can pumpkin puree
- 4 cups vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
- Salt and freshly ground black pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic and ginger and cook for 1 minute more until fragrant.
- Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
- Add pumpkin puree and vegetable broth. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
- Stir in coconut milk. Heat through but do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- For a smoother soup, you can use an immersion blender to blend the soup until smooth before adding the coconut milk.
- Adjust cayenne pepper to your spice preference.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: pumpkin curry soup, vegetarian soup, easy soup, coconut milk soup, spiced pumpkin