Curried Sweet Potato and Pumpkin Soup
Warm up with a bowl of velvety Curried Sweet Potato and Pumpkin Soup, a vibrant blend of hearty vegetables and aromatic spices. This gluten-free, dairy-free recipe combines creamy coconut milk, earthy sweet potatoes, and rich pumpkin puree with a zesty kick from red curry paste and a touch of lime. Infused with garlic, ginger, cumin, and coriander, every spoonful bursts with bold, comforting flavors, making it an ideal choice for cozy weeknight dinners or entertaining guests. Finished with optional garnishes of fresh cilantro and crunchy pumpkin seeds, this easy-to-make soup is as visually stunning as it is delicious. Ready in just 45 minutes, it’s the perfect nutrient-packed meal for fall and winter gatherings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 2 medium sweet potato, peeled and cubed
- 1 cup pumpkin puree
- 4 cups vegetable broth
- 1 cup coconut milk (full-fat)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 2 tablespoons pumpkin seeds (optional, for garnish)
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. Cook for 1-2 minutes until fragrant.
Add the red curry paste, cumin, and coriander. Stir well to combine and cook for another minute to bloom the spices.
Add the cubed sweet potatoes to the pot, followed by the pumpkin puree, vegetable broth, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes until the sweet potatoes are tender.
Using an immersion blender (or transferring the mixture to a blender in batches), blend until the soup is creamy and smooth.
Return the soup to the pot (if blended separately) and stir in the coconut milk and lime juice. Heat gently for 2-3 minutes without letting it boil.
Adjust seasoning to taste with additional salt or lime juice if needed.
Serve hot, topped with optional fresh cilantro and pumpkin seeds for garnish.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 5448 mg | 237% | |
| Total Carbohydrate | 178.1 g | 65% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 49.2 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 4380 mg | 93% | |
*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.
