Coconut Curry Pumpkin Soup Recipe

Indulge in a vibrant Coconut Curry Pumpkin Soup where pumpkin sweetness meets zesty ginger and garlic. Coconut milk and curry powder meld into a distinctive flavor experience perfect for sharing with family and friends. This dish invites curiosity and sparks conversations while offering a refreshing twist on a beloved classic.

I recently discovered this amazing Coconut Curry Pumpkin Soup recipe and I just had to share it. I started off by heating up 2 tbsp olive oil in a big pot and tossed in a large chopped yellow onion along with minced garlic and some freshly grated ginger.

Once they got a bit soft, I sprinkled in a generous tbsp of curry powder and a tsp of turmeric to bring that vibrant color and aroma to life. Then, I added 3 cups of peeled, cubed pumpkin and stirred in a can of coconut milk along with 2 cups of vegetable broth.

I seasoned everything with salt, pepper and even a pinch of cayenne for that subtle kick. I love how the flavors meld together creating a unique twist on pumpkin curry soups while still being a healthy and satisfying meal.

This is one of those easy recipes that will definitely surprise your tastebuds. Enjoy cookin it and making it your own!

Why I Like this Recipe

1. I love how the soup fills my kitchen with these amazing smells that remind me of cozy nights at home
2. I really dig how simple it is to make even if Im not a super skilled cook
3. I like the blend of spices and creaminess from the coconut milk coz it gives me that perfect warm and comforting feel
4. I appreciate that it’s healthy and you can always tweak it a bit, like adding extra cayenne if Im in the mood for more heat

Ingredients

• Olive Oil: Rich in healthy fats, its great for cooking and adds smooth flavour.
• Yellow Onion: High in fibre, it brings a sweet and robust taste to the soup.
• Garlic: Loaded with flavour and nutrients, its a must for boosting immunity.
• Fresh Ginger: Adds a zesty kick and warms up the flavour, really good stuff.
• Curry Powder: Brings highly aromatic spices, packing lots of body and a bit of heat.
• Pumpkin: Naturally sweet and full of fibre and vitamins, it makes the soup hearty.
• Coconut Milk: Creates a creamy, rich base with tropical notes and healthy fats.
• Vegetable Broth: Light, low calorie and flavourful, it ties all the ingredients together.

Ingredient Quantities

• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 3 cups pumpkin, peeled and cubed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Optional: a pinch of cayenne pepper for a bit of heat

How to Make this

1. Heat 2 tbsp olive oil in a large pot over medium heat and add 1 large chopped yellow onion. Cook it for about 5 minutes until it’s soft.

2. Toss in 2 minced garlic cloves and 1 tbsp grated fresh ginger. Let ’em cook together for another minute.

3. Sprinkle in 1 tbsp curry powder and 1 tsp ground turmeric, stirring well so the onion mixture gets coated with the spices.

4. If you like a little heat, add a pinch of cayenne pepper now.

5. Add 3 cups of cubed, peeled pumpkin into the pot and mix so it gets nicely coated in the spice mix.

6. Pour in 1 can (14 oz) of coconut milk along with 2 cups of vegetable broth. Stir everything together.

7. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes or until the pumpkin is tender.

8. Season the soup with salt and pepper to taste.

9. Remove the pot from heat and carefully puree the soup using a blender until it’s smooth.

10. Return the soup to the pot if needed to warm up, give it one last stir, and serve hot. Enjoy your meal!

Equipment Needed

1. Large pot – you’ll need this to cook the ingredients over medium heat
2. Stove – essential for heating the pot
3. Cutting board and knife – for chopping the yellow onion, peeling and cubing the pumpkin, and mincing garlic
4. Grater – to grate the fresh ginger
5. Measuring spoons and cups – for the olive oil, curry powder, turmeric, and vegetable broth
6. Stirring spoon – to mix the spices and ingredients together
7. Can opener – to open the coconut milk can
8. Blender – either an immersion or countertop blender to puree the soup until it’s smooth
9. Ladle – for serving the soup neatly

FAQ

Coconut Curry Pumpkin Soup Recipe Substitutions and Variations

• Olive oil substitute: If you dont have olive oil, you can use coconut oil or avocado oil. They give a slightly different flavor but work just as fine in the soup.
• Yellow onion substitute: Red onion or white onion can be used instead. They both bring a good sweetness even though the taste may differ a bit.
• Fresh ginger substitute: If you dont have fresh ginger, use ground ginger. Use about 1/4 teaspoon of ground ginger to equal 1 tablespoon of fresh ginger.
• Coconut milk substitute: If you cant find coconut milk, try using full-fat coconut cream thinned with a bit of water or unsweetened almond milk with a splash of coconut extract.

Pro Tips

1. You might wanna cook the onions a little longer to really bring out their sweetness, it adds a richer flavor to the soup.
2. Always be careful when blending the soup; let it cool down a bit first or use an immersion blender so you dont risk burning yourself.
3. Try roasting the pumpkin before adding it to the pot. It gives ya a nice, deep flavor that you just can’t get from boiling.
4. Adjust the spices to your taste. If you’re not sure about the heat, add the cayenne pepper slowly and taste as you go.