This creamy coconut curry pumpkin soup is warm, cozy, and perfect for chilly days! It mixes sweet pumpkin with coconut milk and a hint of spice to make every spoonful delightful.
Honestly, this soup is like a hug in a bowl! I love pairing it with crusty bread for dipping. It’s so easy to whip up, you’ll wonder why you haven’t made it before!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient, but you can also roast fresh pumpkin if you prefer. Just peel, cube, and roast until tender. Remember to keep it simple and season as needed!
Coconut Milk: Full-fat coconut milk gives a rich creaminess. Lite coconut milk works too if you’re watching calories. Almond or soy milk can be alternatives, but they won’t have the same creamy texture.
Red Curry Paste: This is where your flavor comes from! Adjust the amount based on your spice tolerance. If you don’t have red curry paste, you can blend chili powder with a bit of ginger and garlic for a substitute.
Onion: A yellow onion is great for sweetness, but you can use shallots or even leeks if you want a different flavor. If you’re in a pinch, skip it or use onion powder.
How Do I Get the Perfect Texture with the Soup?
Getting that smooth and creamy texture is key in this soup! Here’s how to do it:
- Start by cooking the onions well; this enhances the base flavor.
- When blending, if using a blender, let it cool slightly to avoid a hot mess. Blend in batches for safety.
- If you prefer a chunkier feel, you can puree just half of the soup and leave the rest for some added texture.
Creamy Coconut Curry Pumpkin Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 to 2 tablespoons red curry paste (adjust to taste)
- 1 can (15 oz) pumpkin puree (or about 3 cups fresh pumpkin, cooked and mashed)
- 1 can (14 oz) coconut milk (full fat for creaminess)
- 3 cups vegetable broth
- 1 tablespoon soy sauce or tamari (optional, for depth)
- 1 teaspoon ground turmeric (optional)
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro leaves, for garnish
- Toasted pumpkin seeds or chopped roasted nuts, for garnish (optional)
How Much Time Will You Need?
This creamy coconut curry pumpkin soup takes about 10 minutes to prep and around 30 minutes to cook. So, in total, you’re looking at about 40 minutes before you’re savoring this deliciously warm soup!
Step-by-Step Instructions:
1. Sauté Your Veggies:
Start by heating the olive oil or coconut oil in a large pot over medium heat. Add the chopped onion and sauté until it’s translucent, which should take about 5 minutes. This step builds a great flavor base.
2. Add the Aromatics:
Stir in the minced garlic, ginger, and red curry paste. Cook for another 1-2 minutes until you start to smell all those lovely, fragrant spices. Be sure to stir frequently so nothing burns!
3. Mix in the Pumpkin:
Add the pumpkin puree into the pot, stirring well to combine it with the onion and spices. Get it nice and mixed together!
4. Pour and Stir:
Now, pour in the coconut milk and vegetable broth. Stir everything together until it’s smooth. This is where the magic begins!
5. Simmer to Perfection:
Add the soy sauce (if using) and ground turmeric for a bit of warmth. Bring the soup to a gentle simmer and let it cook for about 15-20 minutes. This will allow the flavors to meld beautifully.
6. Blend for Creaminess:
Once the soup is ready, use an immersion blender (or carefully transfer to a regular blender) to puree the soup until it’s creamy and smooth. This is the key to that luscious texture!
7. Final Touches:
Before serving, taste the soup and season with salt, pepper, and a squeeze of lime juice to brighten it up.
8. Serve and Enjoy!
Serve the soup hot, garnished with fresh cilantro and topped with toasted pumpkin seeds or chopped nuts if you like a crunch. Enjoy your cozy bowl of creamy coconut curry pumpkin soup!
FAQ for Creamy Coconut Curry Pumpkin Soup
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use about 3 cups of fresh pumpkin that’s cooked and mashed. Just peel, cube, and roast or boil the pumpkin until tender before using it in this recipe.
Can I Make This Soup Spicier?
Yes! Simply increase the amount of red curry paste according to your spice preference. Alternatively, you can add crushed red pepper flakes or chili powder for extra heat!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a little extra broth or coconut milk to maintain creaminess.
Can I Freeze This Soup?
Yes! Allow the soup to cool completely, then transfer it to airtight containers for freezing. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating!
