Pumpkin Coconut Curry Soup
Silky curry pumpkin soup made with canned pumpkin, coconut milk, and warm spices. Plant-forward, vegan and vegetarian, naturally gluten-free, and ready in about 30 minutes.
Ingredients
- 1 cup onion (chopped)
- 4 tablespoons non-dairy or dairy butter
- ½ teaspoon curry powder
- 4 cups vegetable broth (chicken broth may be used)
- 16 ounces pumpkin puree
- 1 bay leaf
- ¼ teaspoon dried thyme (½ + teaspoon of fresh thyme leaves may be used)
- ¼ teaspoon ground ginger (½ + teaspoon + of fresh grated ginger may be used)
- ¼ teaspoon dried turmeric (½ + teaspoon of fresh finely diced turmeric may be used)
- ½ cup canned unsweetened coconut milk (plus extra to for consistency and taste)
- ½ teaspoon kosher salt (plus extra to taste)
- ¼ teaspoon pepper (plus extra to taste)
Instructions
- Over medium-high heat, saute the onion in butter until soft. (If using fresh ginger and turmeric, add to onions and saute until they are soft too.)
- Add curry and saute for 30 seconds. Add all remaining ingredients and bring to a gentle boil. Cover, turn the heat down to low and simmer for 20 to 30 minutes. Remove bay leaf and puree the soup using an immersion blender or transfer to a standard blender.
- Ladle into bowls and garnish with a drizzle of coconut milk and fresh thyme.
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Blend carefully and adjust seasoning at the end - stock saltiness varies.
VARIATIONS: Use chicken stock if needed, or swap pumpkin with butternut squash. Stir in roasted squash cubes for texture, add a pinch of cayenne for heat, and finish with a coconut milk drizzle and roasted pepitas. Use dairy ingredients if preferred.
SERVING SUGGESTIONS: Serve with warm naan or crusty bread and a crisp green salad. Top each bowl with a coconut milk swirl, extra thyme, and roasted pepitas for crunch.
Nutrition
Calories: 157kcalCarbohydrates: 9.3gProtein: 3.7gFat: 12.7gCholesterol: 20.4mgSodium: 765mgFiber: 3gSugar: 4g
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