Description
A creamy, comforting coconut curry pumpkin soup that’s perfect for fall. Light, healthy, and ready in under 30 minutes, this flavorful soup combines pumpkin puree, warm spices, and coconut milk for a cozy, plant-based meal.
Ingredients
1 tablespoon olive oil or coconut oil 1 medium onion, diced 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons curry powder (mild or hot) 1 can (15 oz / 425 g) pumpkin puree 3 cups (720 ml) vegetable broth 1 can (13.5 oz / 400 ml) coconut milk 1 tablespoon maple syrup (optional) Salt and black pepper, to taste Juice of half a lime (optional) Fresh cilantro or pumpkin seeds, for garnish
Instructions
1. Heat oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until soft. 2. Stir in garlic, ginger, and curry powder; cook 1 minute until fragrant. 3. Add pumpkin puree and vegetable broth. Bring to a boil, then simmer for 10 minutes. 4. Blend soup with an immersion blender (or in batches in a blender) until smooth. 5. Stir in coconut milk and maple syrup (if using). Simmer 2–3 minutes more. 6. Season with salt, pepper, and lime juice to taste. Garnish with cilantro or pumpkin seeds before serving.
Notes
• Use light coconut milk for a lower-fat option. • Add cooked lentils or chickpeas to make it heartier. • Taste curry powder before using — adjust quantity if very strong. • Blend thoroughly for a silky-smooth texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Fall, Healthy
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: coconut curry pumpkin soup, curried pumpkin soup recipe, pumpkin curry soup, healthy fall soups, vegan pumpkin soup