Pumpkin Soup with Coconut Milk and Curry
Ingredients
- For the Soup
- 4 cups pumpkin, peeled and cubed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 can (14 oz / 400 ml) coconut milk
- 3 cups vegetable or chicken broth
- 1–2 tsp curry powder (adjust to taste)
- 2 tbsp olive oil or unsalted butter
- Salt and freshly ground black pepper, to taste
- Optional: pinch of cayenne or chili flakes for heat
- Optional Garnishes
- Fresh cilantro or parsley, chopped
- Toasted pumpkin seeds
- Drizzle of coconut milk or cream
- Crusty bread or naan
Instructions
- Sauté aromatics: In a large pot, heat olive oil or butter over medium heat. Add onions and sauté for 3–4 minutes until soft. Add garlic and ginger, cooking 30 seconds until fragrant.
- Add pumpkin and curry: Add pumpkin cubes and curry powder, stirring to coat the pumpkin and aromatics. Cook 2–3 minutes to release the spices.
- Add broth and simmer: Pour in the broth and bring to a boil. Reduce heat to a simmer and cook for 15–20 minutes, until pumpkin is tender.
- Blend the soup: Use an immersion blender or countertop blender to puree the soup until smooth and creamy.
- Add coconut milk: Stir in coconut milk and cook gently over low heat until heated through. Adjust seasoning with salt, pepper, and optional chili flakes.
- Serve: Ladle soup into bowls and garnish with fresh herbs, toasted seeds, or a swirl of coconut milk.