Pumpkin and Kumara Curry Soup
Velvety, aromatic, and irresistibly comforting, this Pumpkin and Kumara Curry Soup is a soul-warming dish perfect for cozy evenings or meal prep. Featuring the natural sweetness of pumpkin and kumara (sweet potato), this dairy-free, plant-based recipe is elevated with bold spices like curry powder, cumin, and smoked paprika for a fragrant depth of flavor. Blended to creamy perfection with coconut milk, this soup is both nourishing and indulgent. Ready in under an hour, it’s an easy weeknight option and pairs beautifully with crusty bread for dipping. Garnish with fresh coriander for a pop of color and freshness. Perfect for those seeking wholesome, gluten-free, and flavorful meal ideas!
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Recipe Information
Ingredients
- 500 g pumpkin, peeled and diced
- 300 g kumara (sweet potato), peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 5 cups vegetable stock
- 1 can coconut milk
- 2 tbsp olive oil
- 2 tbsp fresh coriander (cilantro), chopped (optional, for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes, stirring frequently, until fragrant.
Add the curry powder, ground cumin, and smoked paprika. Stir to coat the onions in the spices and cook for an additional 1 minute.
Add the diced pumpkin and kumara to the pot. Stir well to combine with the spices.
Pour in the vegetable stock and season with salt and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the pumpkin and kumara are tender.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth, being careful with the hot liquid.
Return the soup to the pot if blended separately, and stir in the coconut milk. Simmer for an additional 5 minutes to heat through.
Taste and adjust seasoning as needed, adding more salt or pepper if desired.
Serve the soup hot, garnished with chopped fresh coriander if using. Pair with crusty bread on the side if desired.
Nutrition Facts
Calories |
2364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8871 mg | 386% | |
| Total Carbohydrate | 414.5 g | 151% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 84.0 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5850 mg | 124% | |
*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.
