Description
A comforting blend of coconut milk and pumpkin puree, infused with aromatic spices, perfect for autumn gatherings.
Ingredients
Scale
- 1 can pumpkin puree
- 1 can full-fat coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp curry powder
- Fresh cilantro or basil for garnish
- Juice of 1 lime
- Optional: sautéed mushrooms or chickpeas
Instructions
- Heat a large pot over medium heat. Add a splash of oil and sauté diced onions, ginger, and garlic until fragrant, about 3 to 5 minutes.
- Stir in cumin, coriander, and curry powder; let toast for about 1 minute.
- Add pumpkin puree and coconut milk, stirring to combine.
- Gradually add vegetable broth, and bring to a gentle simmer, then reduce the heat to low.
- Simmer for 15-20 minutes, stirring occasionally.
- Use an immersion blender to purée the soup until smooth, or transfer to a countertop blender.
- Squeeze in fresh lime juice, taste, and adjust seasoning as necessary.
- Serve warm, garnished with fresh herbs and a drizzle of coconut milk.
Notes
For a spicy kick, consider adding red pepper flakes. Store leftovers in an airtight container for up to 4-5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: pumpkin soup, coconut curry, autumn recipes, comforting soup, vegetarian soup