Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon mild curry powder
- ½ 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, for topping)
- fresh cilantro, chopped (optional, for topping)
Instructions
- Start by heating your oil. Add 2 tablespoons of olive oil to a medium pot and set it over medium heat. Once the oil shimmers, add your diced onion. Sauté it for about 4 minutes, or until it’s soft and translucent. You’ll know it’s ready when the kitchen starts to smell sweet and savory.
- Add in the aromatics. Toss in the garlic and ginger and cook for another minute. You want them to get fragrant, but keep an eye on the garlic—if it browns too much, it can turn bitter.
- Toast the spices. Now, sprinkle in the curry powder and garam masala. Stir constantly for about 15 seconds. This brief toast helps bloom the spices, bringing out their full flavor.
- Add liquids and pumpkin. Pour in the vegetable stock, coconut milk, and pumpkin puree. Stir everything together until smooth, then bring the mixture to a gentle boil.
- Simmer and season. Lower the heat to a simmer, cover the pot, and let the soup cook for about 20 minutes. This allows all the flavors to meld together. Add salt and pepper to taste.
- Blend until smooth. Use an immersion blender to puree the soup right in the pot until it’s velvety. If you prefer a chunkier texture, pulse it a few times and leave some bits intact. If you’re using a regular blender, work in batches and be cautious with the hot liquid!
- Serve with toppings. Ladle the soup into bowls, then drizzle a little extra coconut milk on top for a pretty swirl. Sprinkle with toasted pumpkin seeds and fresh cilantro, if you like.
Notes
Serving suggestions: make it a meal
This Coconut Curry Pumpkin Soup is delicious on its own, but here are some ways to turn it into a full meal:
- Serve with a side of crusty bread or warm naan to soak up the creamy soup.
- Add a simple green salad with a zesty vinaigrette to balance the richness of the soup.
- Garnish with a dollop of Greek yogurt or sour cream for an added tangy layer.
- For a bit of crunch, sprinkle some chopped peanuts or cashews on top alongside the pumpkin seeds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner