Spicy Curry Pumpkin Soup
Warm, comforting, and bursting with bold flavors, this Spicy Curry Pumpkin Soup is the ultimate blend of creamy and aromatic. Made with silky pumpkin puree, rich coconut milk, and a symphony of spices like curry powder, cumin, and turmeric, this soup delivers a gentle heat balanced by the natural sweetness of pumpkin. A touch of lime juice adds a zesty finish, while optional garnishes of fresh cilantro and toasted pumpkin seeds provide vibrant color and crunch. Ready in just 35 minutes, this easy-to-make vegan and gluten-free soup is perfect for cozy weeknight dinners or an elegant starter. Serve it with crusty bread, and let the warming spices transport your taste buds to a new level of deliciousness!
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Recipe Information
Ingredients
- 2 cups pumpkin puree
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 teaspoon, grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
- 2 tablespoons, toasted (optional for garnish) pumpkin seeds
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the curry powder, ground cumin, ground turmeric, and red pepper flakes. Stir well and cook for 30 seconds to bloom the spices.
Stir in the pumpkin puree, vegetable broth, and coconut milk. Mix until combined.
Bring the mixture to a gentle simmer and cook for 15-20 minutes, stirring occasionally.
Season with salt and black pepper to taste.
Turn off the heat and use an immersion blender to carefully blend the soup until smooth. Alternatively, transfer the soup to a blender in batches, then return it to the pot.
Stir in the lime juice right before serving for a fresh burst of flavor.
Ladle the soup into bowls and garnish with fresh cilantro and toasted pumpkin seeds, if desired.
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 4459 mg | 194% | |
| Total Carbohydrate | 115.5 g | 42% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 47.6 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2641 mg | 56% | |
*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.
