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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Indulge in a warm and comforting bowl of Coconut Curry Pumpkin Soup, where the natural sweetness of pumpkin meets the rich creaminess of coconut milk. This delightful vegan soup is infused with aromatic spices, including mild curry powder and garam masala, creating a flavor profile that is both satisfying and nourishing. Perfect for busy weeknights or gatherings, this quick recipe can be prepared in just 35 minutes, making it an ideal option for anyone seeking a deliciously simple meal. Garnished with toasted pumpkin seeds and fresh herbs, this soup not only tastes great but also looks stunning on your dinner table.

Ingredients

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  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon mild curry powder
  • 1/2 teaspoon garam masala spice blend
  • 3 cups vegetable stock
  • 1 (14-ounce) can coconut milk (plus more for serving)
  • 3 cups pumpkin puree (or butternut squash)
  • Salt and pepper (to taste)
  • Pumpkin seeds, toasted
  • Fresh cilantro, chopped

Instructions

  1. In a medium pot, heat olive oil over medium heat. Sauté diced onion until soft (about 4 minutes).
  2. Add minced garlic and ginger, cooking until fragrant (about 1 minute).
  3. Stir in curry powder and garam masala for 15 seconds.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; stir well and bring to a boil.
  5. Reduce heat to low, cover, and simmer for 20 minutes. Season with salt and pepper to taste.
  6. Blend the soup until smooth using an immersion blender or food processor.
  7. Serve warm with a drizzle of coconut milk, toasted pumpkin seeds, and fresh herbs if desired.

Nutrition

Find it online: https://weekendsrecipe.com/coconut-curry-pumpkin-soup/