Pumpkin Curry Soup
Warm up with a bowl of velvety Pumpkin Curry Soup, a perfect fusion of comforting autumn flavors and vibrant Thai-inspired spices. This creamy soup features wholesome pumpkin puree, rich coconut milk, and bold aromas of red curry paste, garlic, and ginger. A touch of maple syrup adds a hint of natural sweetness, while a squeeze of lime juice provides a refreshing finish. Garnished with fresh cilantro and crunchy pumpkin seeds, this one-pot recipe is not only easy to make but also packed with nutrients. Whether you're seeking a cozy appetizer or a hearty main dish, this gluten-free, dairy-free soup is ready in just 40 minutes and is guaranteed to delight both plant-based enthusiasts and soup lovers alike.
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Recipe Information
Ingredients
- 2 cups pumpkin puree
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 medium onion
- 3 large garlic cloves
- 1 inch piece ginger
- 2 tablespoons red curry paste
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground turmeric
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro
- 2 tablespoons pumpkin seeds (optional, for garnish)
Instructions
Peel and finely dice the onion. Mince the garlic and grate the ginger.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes, or until softened.
Add the minced garlic, grated ginger, and red curry paste to the pot. Stir well and cook for another 1-2 minutes, until fragrant.
Sprinkle in the ground cumin, coriander, and turmeric. Stir to evenly coat the aromatics in the spices.
Add the pumpkin puree, coconut milk, and vegetable broth to the pot. Stir well to combine all ingredients into a smooth mixture.
Season the soup with salt, black pepper, and the maple syrup. Stir again.
Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 15-20 minutes to allow the flavors to meld.
Remove the pot from heat and let the soup cool slightly. Using an immersion blender, puree the soup until smooth. Alternatively, transfer it in batches to a regular blender and blend until creamy.
Return the soup to low heat, if needed, and adjust the seasoning with more salt or pepper to taste. Stir in the lime juice for a burst of freshness.
Serve the soup hot, garnished with chopped cilantro and a sprinkle of pumpkin seeds if desired. Enjoy!
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 4203 mg | 183% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 62.2 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2811 mg | 60% | |
*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.
