Pumpkin Soup with Curry and Basil
Cozy up with a bowl of vibrant and aromatic Pumpkin Soup with Curry and Basil, a dish that effortlessly combines rich spices and creamy textures for the ultimate fall comfort food. Made with velvety pumpkin puree, a hint of warming curry powder, and fragrant fresh basil, this recipe is elevated by creamy coconut milk and bold spices like cumin and coriander for a savory depth of flavor. Simmered to perfection and blended into a silky smooth finish, this soup is as satisfying as it is nourishing. Ideal for chilly evenings, it comes together in just 45 minutes, making it a quick and easy option for weeknight dinners. Garnish with extra basil and optional red pepper flakes for a touch of heat, and pair with crusty bread or croutons for the perfect finishing touch. Whether served at a holiday gathering or enjoyed on a quiet night in, this pumpkin curry soup is a celebration of cozy, wholesome flavors.
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Recipe Information
Ingredients
- 3 cups Pumpkin puree (canned or fresh)
- 1 medium Onion (chopped)
- 3 Garlic cloves (minced)
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 4 cups Vegetable broth
- 1 cup Coconut milk (full-fat or light)
- 0.5 cup Fresh basil leaves (chopped, plus more for garnish)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Optional red pepper flakes (for garnish)
- 1 cup Optional bread or croutons (for serving)
Instructions
In a large pot over medium heat, heat the olive oil.
Add the chopped onion and cook for 5 minutes, stirring occasionally, until it softens and turns translucent.
Add the minced garlic to the pot and sauté for 1 more minute until fragrant.
Stir in the curry powder, ground cumin, and ground coriander. Toast the spices for about 1 minute to release their flavors.
Add the pumpkin puree and stir well to combine it with the spices.
Pour in the vegetable broth and stir to create a smooth consistency. Bring the mixture to a simmer.
Reduce the heat to low and let the soup simmer for 15–20 minutes, stirring occasionally to prevent sticking.
Stir in the coconut milk and fresh basil. Cook for an additional 5 minutes to allow the flavors to meld together.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, let the soup cool slightly and carefully transfer it to a countertop blender in batches to puree.
Season the soup with salt and black pepper. Taste and adjust the seasoning as needed.
Ladle the soup into bowls and garnish with additional basil leaves and optional red pepper flakes if desired. Serve with crusty bread or croutons on the side for dipping.
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7239 mg | 315% | |
| Total Carbohydrate | 282.6 g | 103% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 58.2 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 758 mg | 58% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 5419 mg | 115% | |
*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.
