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Pumpkin Curry Soup

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A comforting blend of pumpkin, coconut milk, and aromatic curry, perfect for chilly fall evenings.

Ingredients

Scale
  • 2 cups Pumpkin Puree (fresh or canned)
  • 1 can Coconut Milk (full-fat preferred)
  • 2 tablespoons Curry Paste (yellow or red)
  • 4 cups Vegetable or Chicken Broth
  • 1 Onion, diced
  • 4 cloves Garlic, minced
  • 1-inch Fresh Ginger, grated
  • Juice of 1 Lime
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Prep your ingredients by chopping onion and garlic.
  2. Heat a tablespoon of olive oil in a large pot over medium heat.
  3. Add the diced onion and sauté for about 5 minutes until translucent, then add garlic and ginger for another 2 minutes.
  4. Stir in the curry paste and cook for a minute to activate the spices.
  5. Pour in the pumpkin puree and stir to combine.
  6. Add coconut milk and broth, stirring until blended.
  7. Season with salt, pepper, and lime juice.
  8. Bring to a gentle simmer for about 15-20 minutes.
  9. Blend the soup until smooth using an immersion blender.
  10. Return to heat, adjust seasoning, and add more lime juice if needed.
  11. Serve topped with cilantro or yogurt, and enjoy!

Notes

Can add chickpeas for protein or switch curry pastes for different spice levels.

Nutrition

Keywords: pumpkin soup, curry, vegetarian soup, fall recipes, cozy meals

Find it online: https://cleanplatecravings.com/creamy-pumpkin-curry-soup-15-minute-weeknight-comfort/