Curried Pumpkin and Mushroom Soup
Warm, comforting, and bursting with bold flavors, this Curried Pumpkin and Mushroom Soup is the perfect fall-inspired dish to elevate your dinner table. Featuring a harmonious blend of creamy pumpkin puree, earthy button mushrooms, and aromatic red curry paste, this hearty soup delivers a delightful fusion of sweet, savory, and subtly spicy notes. Coconut milk adds a luscious creaminess, while fragrant ginger, garlic, and warming spices like cumin and coriander enhance every spoonful. A splash of lime juice at the end brightens the flavors, creating an irresistible balance. Ready in just 35 minutes, this velvety soup is ideal for cozy weeknight dinners or as a stunning starter for seasonal gatherings. Garnish with fresh cilantro for a burst of color and herby freshness, and serve alongside crusty bread for the ultimate comfort meal. Perfect for vegans and packed with wholesome ingredients, this dish is a must-try for soup lovers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 tablespoon, grated ginger
- 2 tablespoons red curry paste
- 2 cups pumpkin puree
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 cups, sliced button mushrooms
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4–5 minutes, until softened.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red curry paste and cook for 1–2 minutes, stirring constantly to release its aroma.
Add the pumpkin puree and mix until well combined.
Pour in the vegetable broth, stir, and bring the mixture to a gentle boil.
Reduce the heat to low and add the coconut milk, stirring until fully incorporated.
Add the sliced mushrooms, ground cumin, ground coriander, salt, and black pepper. Simmer for 10–15 minutes, until the mushrooms are tender and the flavors are well blended.
Remove the pot from heat and stir in the lime juice.
Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if you prefer more texture.
Taste and adjust seasoning with more salt or lime juice, if needed.
Serve hot, garnished with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 5325 mg | 232% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 56.0 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3794 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
