Print

Pumpkin Curry Soup

Print Recipe

A creamy, savory, and spicy soup that warms your soul with the vibrant flavors of autumn.

Ingredients

Scale
  • 1 can (15 oz) Pumpkin Puree
  • 1 can (13.5 oz) Coconut Milk
  • 2 tablespoons Curry Paste
  • 2 cups Vegetable Broth
  • 1 Onion, diced
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh Ginger, grated
  • Juice of 1/2 Lime
  • Fresh Herbs (cilantro or parsley), for garnish
  • Salt and Pepper, to taste

Instructions

  1. Heat a drizzle of olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 5-7 minutes. Add minced garlic and grated ginger and stir for another minute.
  2. Stir in curry paste and cook for another minute until fragrant.
  3. Incorporate pumpkin puree into the pot and blend well. Optionally, add a pinch of salt.
  4. Pour in vegetable broth and coconut milk, stirring as you go. Bring to a gentle simmer for about 10-15 minutes.
  5. Taste and season with salt, pepper, and lime juice. Add maple syrup if desired.
  6. Blend using an immersion blender for a smooth texture, if preferred.
  7. Return the soup to heat for a couple more minutes before serving.

Notes

This soup can be thickened or thinned as per preference by adjusting the broth or coconut milk. It’s excellent for meal prep and can be frozen for later.

Nutrition

Keywords: pumpkin soup, curry soup, vegan soup, fall recipe, comfort food

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