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Curry Pumpkin Soup

Creamy Curry Pumpkin Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 tbsp curry powder
  • 2 (15 oz) cans pumpkin puree
  • 3 cups vegetable broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 tsp salt
  • Freshly ground black pepper

Method
 

  1. Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes until soft. Add the garlic and ginger, cooking 1 minute more.
  2. Stir in the curry powder and toast for 1 minute, until fragrant.
  3. Add the pumpkin puree and vegetable broth. Whisk until smooth, bring to a boil, then simmer for 10 minutes.
  4. Remove from heat and blend with an immersion blender until completely silky.
  5. Stir in most of the coconut milk, reserving a little for garnish. Season with salt and pepper. Ladle into bowls, swirl the reserved coconut milk on top, and serve hot.

Notes

For best results, use full-fat coconut milk and toast the curry powder until fragrant. If you're doubling the recipe, blend in batches and adjust seasoning at the end.