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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Enjoy this creamy Coconut Curry Pumpkin Soup that’s ready in just 35 minutes! Perfect for meal prep—try it today!

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 (optional)
  • Fresh cilantro, chopped (optional)

Instructions

  1. In a medium cooking pot, heat the olive oil over medium heat until it’s sizzling hot. Add the diced onion and sauté until soft and translucent—this should take about 4 minutes.
  2. Add the minced garlic and ginger to the pot. Cook them until fragrant—just about 1 minute.
  3. Stir in the mild curry powder and garam masala spice blend. Keep stirring for about 15 seconds to toast the spices slightly.
  4. Pour in the vegetable stock, coconut milk, and pumpkin puree into the pot. Stir everything together well before bringing it all to a boil.
  5. Reduce the heat to low, cover your pot, and let it simmer for 20 minutes. Season with salt and pepper according to your taste during this time.
  6. Once done simmering, use an immersion blender to puree the soup until smooth (if needed).
  7. Serve your Coconut Curry Pumpkin Soup with a drizzle of coconut milk on top along with toasted pumpkin seeds and fresh cilantro if desired.

Nutrition

Find it online: https://freshflavorsdaily.com/coconut-curry-pumpkin-soup-2/