Introduction
Are you looking for a warm, comforting soup that’s full of flavor but quick to make? Then this Coconut Curry Pumpkin Soup is perfect for you! This soup is creamy, slightly sweet, and has a gentle spicy kick from curry powder. Pumpkin is packed with vitamins, and coconut milk adds a silky texture without the need for cream. Plus, it’s a one-pot wonder—easy to make, healthy, and ready in just 30 minutes!
What makes this soup even better is its versatility. You can serve it as a starter, a light lunch, or even pair it with some crusty bread for a full meal. Let’s dive into the ingredients and steps to make this delicious, creamy soup.
Ingredients – Coconut Curry Pumpkin Soup
Here’s everything you need for this Coconut Curry Pumpkin Soup:
- Pumpkin – 500 grams (peeled and chopped)
- Coconut milk – 1 cup (full-fat for creaminess)
- Onion – 1 medium, chopped
- Garlic – 2 cloves, minced
- Ginger – 1-inch piece, grated
- Vegetable broth – 2 cups
- Curry powder – 1 tablespoon (adjust to taste)
- Olive oil – 1 tablespoon
- Salt – to taste
- Black pepper – ½ teaspoon
- Lime juice – 1 teaspoon (optional, for freshness)
- Fresh coriander/cilantro – for garnish
Step by Step Process – Coconut Curry Pumpkin Soup
Follow these simple steps to make a delicious Coconut Curry Pumpkin Soup:
Step 1: Prepare the ingredients
Start by peeling and chopping the pumpkin into small cubes. Chop the onion, mince the garlic, and grate the ginger. Having everything ready will make cooking smoother.
Step 2: Sauté aromatics
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onions are soft and fragrant.
Step 3: Add curry powder
Sprinkle 1 tablespoon of curry powder over the sautéed onions and garlic. Stir for 30 seconds to release the flavors. This step is key to making the soup aromatic and flavorful.
Step 4: Cook the pumpkin
Add the chopped pumpkin to the pot. Stir to coat it with the spices. Cook for 2-3 minutes, letting the pumpkin slightly caramelize, which enhances its sweetness.
Step 5: Add liquids
Pour in 2 cups of vegetable broth and 1 cup of coconut milk. Stir well and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 15-20 minutes or until the pumpkin is soft and tender.
Step 6: Blend the soup
Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender. Be cautious with hot liquids.
Step 7: Season and finish
Taste your soup and add salt and black pepper as needed. For a little tangy twist, stir in 1 teaspoon of lime juice. This balances the sweetness of the pumpkin and creaminess of the coconut milk.
Step 8: Serve and garnish
Ladle the soup into bowls. Garnish with fresh coriander leaves, a drizzle of coconut milk, or roasted pumpkin seeds for a crunchy texture. Serve warm and enjoy!
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 4 g |
| Sugars | 6 g |
| Fat | 10 g |
| Saturated Fat | 7 g |
| Sodium | 400 mg |
| Vitamin A | 120% DV |
| Vitamin C | 15% DV |
| Iron | 8% DV |
Frequently Asked Questions
Q1: Can I use canned pumpkin?
Yes! You can use canned pumpkin, but adjust the cooking time as it’s already soft. Skip simmering for too long to prevent it from getting mushy.
Q2: Can I make it spicier?
Absolutely! Add a pinch of chili powder, red pepper flakes, or a small chopped chili while sautéing the aromatics.
Q3: Can I use chicken broth instead of vegetable broth?
Yes, chicken broth works well if you’re not keeping it vegetarian. The flavor will be slightly richer.
Q4: Can I make it ahead of time?
Yes! This soup stores well in the refrigerator for 2-3 days. Reheat gently on the stove and add a little extra coconut milk if it thickens too much.
Q5: Can I freeze the soup?
Yes, but avoid freezing the soup with coconut milk added. Freeze the pumpkin puree first, then add coconut milk when reheating for best texture.
Final Thoughts
This Quick Coconut Curry Pumpkin Soup is perfect for anyone who loves a mix of creamy, sweet, and slightly spicy flavors. It’s healthy, comforting, and super easy to make. The recipe is flexible, so you can adjust the spices, garnish, and thickness according to your taste.
Whether it’s a cold winter evening, a cozy family dinner, or a quick weekday lunch, this soup will keep you warm and satisfied. Plus, it’s a great way to get more pumpkin and vegetables into your meals!
Give it a try today—you’ll be amazed at how a few simple ingredients can create such a rich and flavorful dish. Enjoy your creamy, golden bowl of goodness!
