Curried Pumpkin Soup with Crisp Onion Oamc
Warm up your soul with this velvety Curried Pumpkin Soup with Crisp Onion Garnish, a perfect blend of cozy fall flavors and exotic spices. This comforting recipe combines rich pumpkin purée, creamy coconut milk, and aromatic curry powder with hints of fresh ginger and garlic for a deeply flavorful base. The crowning touch? A delightfully crispy topping of golden-fried onions that adds irresistible crunch to every bite. This easy-to-make soup not only delivers a luxurious texture but is also freezer-friendly (OAMC – Once A Month Cooking), making it a go-to for meal prep enthusiasts. Serve it alongside crusty bread or enjoy it solo as a satisfying, plant-based meal. Perfect for weeknight dinners or cozy gatherings, this dish brings something truly special to the table.
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Recipe Information
Ingredients
- 4 cups Pumpkin puree
- 1 cup Coconut milk
- 3 cups Vegetable broth
- 1 large Yellow onion
- 3 pieces Garlic cloves
- 1 tablespoon Fresh ginger
- 2 tablespoons Olive oil
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Brown sugar
- 2 tablespoons Flour
- 2 cups Water
- 1 cup Vegetable oil (for frying onions)
- 1 large Thinly sliced onions (for garnish)
- 2 tablespoons Chopped cilantro (optional garnish)
Instructions
Peel and finely dice the large yellow onion. Mince the garlic and grate the fresh ginger.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
Add the minced garlic and ginger to the pot. Stir and cook for another 1-2 minutes until fragrant.
Stir in the curry powder, ground cumin, ground coriander, salt, and black pepper. Cook the spices with the onion mixture for 1 minute to toast them.
Add the pumpkin puree, vegetable broth, and coconut milk to the pot. Stir until the ingredients are well combined.
Add the brown sugar to the soup and bring to a gentle simmer. Cook uncovered for 15-20 minutes, stirring occasionally.
While the soup is simmering, prepare the crisp onions. Heat 1 cup of vegetable oil in a frying pan over medium heat.
Toss the thinly sliced onion (for garnish) with 2 tablespoons of flour to coat evenly.
Fry the floured onions in batches until golden brown and crisp, about 2-3 minutes per batch. Drain on a paper towel and set aside.
Once the soup has simmered, use an immersion blender or transfer the soup to a blender in batches to blend until smooth.
Adjust the seasoning with additional salt or pepper if needed. If the soup is too thick, add up to 2 cups of water to reach the desired consistency.
Serve the curried pumpkin soup hot, topped with crisp onions and a sprinkle of chopped cilantro if desired. Enjoy!
Nutrition Facts
Calories |
3374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.2 g | 385% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 5595 mg | 243% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 74.7 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3858 mg | 82% | |
*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.
