Curried Pumpkin Soup
Warm up your table with this luscious Curried Pumpkin Soup, a perfect harmony of velvety pumpkin puree, rich coconut milk, and aromatic spices like curry powder, cumin, and cinnamon. This easy-to-make recipe is not only comforting but also bursting with flavor, thanks to the addition of fresh ginger, garlic, and a splash of zesty lime juice. Ready in just 40 minutes, it’s ideal for cozy weeknight dinners or as a show-stopping starter for fall gatherings. Serve it hot, topped with crunchy pumpkin seeds and fresh cilantro for a delightful texture and garnish. Whether you're seeking a gluten-free, dairy-free option or just a bowl of seasonal goodness, this creamy curried soup is sure to satisfy.
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Recipe Information
Ingredients
- 4 cups pumpkin puree (fresh or canned)
- 1 cup coconut milk
- 3 cups vegetable broth
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 tablespoons pumpkin seeds (optional, for garnish)
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Sprinkle in the curry powder, ground cumin, and ground cinnamon. Stir for 1 minute to toast the spices.
Add the pumpkin puree, vegetable broth, and coconut milk to the pot. Stir to combine.
Season the soup with salt, black pepper, and brown sugar. Bring the mixture to a simmer.
Reduce the heat to low, cover, and let the soup cook for 15 minutes to allow the flavors to meld.
Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.
Stir in the lime juice for a bright, fresh finish.
Taste and adjust the seasoning, adding more salt or spices as needed.
Serve the soup hot, garnished with pumpkin seeds and fresh cilantro, if desired.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5495 mg | 239% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 79.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 5087 mg | 108% | |
*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.
