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Description
A creamy and comforting pumpkin curry soup, perfect for a cozy autumn meal. This easy recipe blends warm curry spices with smooth pumpkin for a flavorful and satisfying dish.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups pumpkin puree
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon maple syrup
- Salt and black pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Stir in garlic and ginger and cook for 1 minute more until fragrant.
- Add curry powder, turmeric, cinnamon, and cayenne pepper (if using). Cook, stirring constantly, for 1 minute to toast the spices.
- Pour in the pumpkin puree and vegetable broth. Stir to combine.
- Bring the soup to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
- Stir in the coconut milk and maple syrup. Heat through, but do not boil.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a smoother soup, you can use an immersion blender or transfer the soup in batches to a regular blender.
- Adjust the spice level by adding more or less cayenne pepper.
- This soup can be made ahead and reheated.
- It pairs well with crusty bread or a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 18g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg