Pumpkin Soup Recipe

Crafting this velvety pumpkin curry soup is truly a heartwarming experience, blending the comforting warmth of spices with the creamy richness of coconut milk. As I ladle the aromatic soup into bowls, I can’t help but appreciate how the fresh herbs and crunchy roasted pumpkin seeds elevate the dish, transforming a cozy meal into a delightful culinary moment.

My pumpkin soup recipe brings together the perfect combination of flavors. It is comforting and nourishing.

A blend of fragrant spices—I use curry powder, cumin, and a smidgen of cinnamon—gives the soup its soul. Coconut milk gives it creaminess, but the real magic happens when the warm garlic and onion flavors come together with the pumpkin to create a silky-smooth soup.

Pumpkin Soup Recipe Ingredients

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Olive Oil: Rich in healthy monounsaturated fats, aids heart health.

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Onion: Adds depth of flavor, contains vitamin C and antioxidants.

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Garlic: Boosts immunity, known for antibacterial properties.

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Curry Powder: Aromatic spice blend, contains anti-inflammatory turmeric.

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Cumin: Enhances warmth, provides iron and may aid digestion.

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Cinnamon: Adds sweetness, can help regulate blood sugar.

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Nutmeg: Imparts warmth, has antioxidants and anti-inflammatory benefits.

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Pumpkin Puree: High in fiber and vitamin A, contributes natural sweetness.

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Vegetable Broth: Provides base flavor, low in calories, hydrating.

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Coconut Milk: Creamy texture, adds healthy fats and subtle sweetness.

Pumpkin Soup Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups pumpkin puree (canned or fresh)
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Juice of half a lemon
• Fresh parsley or cilantro for garnish (optional)
• Roasted pumpkin seeds for garnish (optional)

How to Make this Pumpkin Soup Recipe

1. In a big pot, medium heat, olive oil. Add onion, chopped. Sauté until translucent.

2. In a minute or so, add the minced garlic and cook for another minute until fragrant.

3. Add the curry powder, ground cumin, cinnamon, nutmeg, and cayenne pepper. Cook for 1 minute while stirring to release the spices’ fragrances.

4. In a large pot, add the pumpkin puree and vegetable broth. Stir until everything is well combined.

5. The combination is brought to a boil, then the heat is reduced and the mixture is allowed to simmer for 15-20 minutes, allowing together the melded flavors.

6. Take the pot off the heat and utilize an immersion blender to make the soup smooth and even. If you prefer, you can use a traditional blender and do the work in batches.

7. Put the pot back on the stove and add the coconut milk to the mixture. Stir until completely combined, and then allow the soup to heat through on low. Do not let it come to a simmer.

8. Modify the seasonings until they taste just right, and if necessary, add salt and pepper to make everything come together.

9. To brighten the flavors, stir in the juice of half a lemon.

10. Serve the soup as hot as can be safely managed. For an appetizing finish, sprinkle fresh, finely chopped parsley or cilantro on top. Optional: sprinkle on some roasted pumpkin seeds while you’re at it.

Pumpkin Soup Recipe Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Immersion blender or traditional blender
6. Measuring spoons
7. Ladle
8. Citrus juicer (optional)

FAQ

• Can I use fresh pumpkin instead of canned?Substituting fresh pumpkin is definitely an option. The key is to prepare the pumpkin in a way that makes it similar to the canned version. You need to roast or steam the fresh pumpkin until it is very soft. Then you need to puree it. If you follow these steps, you will have a lovely pumpkin puree that can be used in any recipe that calls for pumpkin.
• Is the cayenne pepper necessary?Optional, but recommended, is cayenne pepper. If you want a milder soup, leave it out. If you want a bit of heat in your soup, include it.
• Can I substitute coconut milk with another milk?Certainly! Any other milk can be used, such as almond milk or cow’s milk; however, flavor and creaminess will be affected slightly.
• How do I store leftovers?Keep any remaining soup in a tightly sealed container in the fridge for no more than 72 hours.
• Can this soup be frozen?Certainly! Freezing this soup is an option. You can do this by allowing the soup to cool entirely before transferring it into a container that is safe for the freezer. You can keep the soup in said container for a maximum of 60 days.
• How can I make the soup thicker?If you want the soup to be thicker, you might mix in a little cornstarch slurry or reduce the amount of broth.
• What can be used as a garnish?It is recommended to use fresh parsley or cilantro and roasted pumpkin seeds, but croutons or a drizzle of cream would be equally pleasing.

Pumpkin Soup Recipe Substitutions and Variations

– Olive oil: Try using coconut oil, vegetable oil, or butter for a completely different flavor profile.
– Curry powder: Substitute garam masala or a mixture of turmeric and coriander powder for an unexpected flavor.
– Broth made from vegetables: A non-vegetarian version can be made with chicken broth or beef broth; or, use water with a bouillon cube for an effect similar to that of broth.
Substitute coconut milk in the following ways, each yielding a different richness and flavor:
– Heavy cream: for a similar consistency and more richness.
– Almond milk: for a nutty flavor.
– Evaporated milk: for a creamy texture and less coconut flavor.
Lemon juice: Switch with lime juice, apple cider vinegar, or white wine vinegar for a somewhat identical zesty component.

Pro Tips

1. Roast the Pumpkin If using fresh pumpkin puree, consider roasting the pumpkin beforehand to enhance its natural sweetness and deepen the flavor of the soup. Simply cut the pumpkin into chunks, drizzle with olive oil, and roast at 400°F (200°C) until tender.

2. Spice Blooming For an even more enhanced flavor, bloom the spices by adding them to hot oil before adding the onions. This will release the oils in the spices and intensify their flavor.

3. Balance the Heat The cayenne pepper adds a nice kick, but if you find it too spicy, you can balance it out with a touch more coconut milk or even add a dollop of yogurt when serving to cool it down a bit.

4. Consider Texture For a creamier texture, strain the soup after blending it. This additional step will make it extra smooth and velvety.

5. Garnish Variations Instead of parsley or cilantro, consider garnishing with a swirl of coconut cream, chopped chives, or a sprinkle of crispy bacon bits for added flavor and texture.