This creamy coconut curry pumpkin soup is a warm hug in a bowl! With pumpkin, coconut milk, and fragrant spices, every spoonful is light and comforting.
It’s perfect for chilly days, and honestly, who can resist that rich flavor? I love to top it with crunchy croutons for some fun texture! 🍲
Key Ingredients & Substitutions
Pumpkin Puree: This is the star ingredient! Canned pumpkin puree is super easy and saves time. If you prefer, you can roast a fresh pumpkin and blend it. Just make sure it’s fully cooked for a smooth texture.
Coconut Milk: It adds creaminess and flavor. If you’re looking for a lighter option, consider using light coconut milk or unsweetened almond or soy milk, but the flavor may change a bit.
Red Curry Paste: This gives your soup a nice kick! If you want it less spicy, start with 1 tablespoon and add more to taste. For a milder flavor, you can use yellow curry paste instead.
Vegetable Broth: This enhances the overall flavor. Chicken broth is a great alternative if you’re not vegetarian, and homemade broth works wonders too!
How Do You Achieve the Right Flavor Balance?
Balancing flavors in this soup is key. After blending, taste your soup, then adjust as needed.
- For sweetness, add a bit of brown sugar or a splash of maple syrup.
- If it’s too thick, thin it out with some additional broth or water.
- Don’t forget the lime juice! It brightens the soup and brings all the flavors together.
Also, keep in mind that resting the soup for a bit after cooking allows the flavors to meld beautifully. So, if you can, let it sit before serving!
Creamy Coconut Curry Pumpkin Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1-2 tablespoons red curry paste (adjust to taste)
- 4 cups pumpkin puree (fresh or canned)
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 1 tablespoon lime juice
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro leaves, chopped (for garnish)
- Optional: chili flakes or sliced red chili for heat
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prepare and 20-25 minutes to cook, plus any additional time you need for blending. In total, you’re looking at about 35-40 minutes from start to finish. A perfect dish for a cozy evening!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive or coconut oil in a large pot over medium heat. Once hot, add the chopped onion and sauté until it becomes soft and translucent, which should take about 5 minutes. This will build a lovely base flavor for your soup!
2. Add Aromatics:
Next, stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until they become fragrant. You want to smell that deliciousness in the air!
3. Mix in the Curry Paste:
Add the red curry paste and cook it for 1 minute, stirring constantly. This will help to release the flavors of the curry paste, making your soup extra tasty.
4. Combine the Main Ingredients:
Pour in the pumpkin puree, coconut milk, and vegetable broth. Stir everything together so it combines smoothly. Look at those vibrant colors!
5. Season and Simmer:
Add the ground turmeric, ground cumin, salt, and pepper. Bring your soup to a gentle boil. Once it’s bubbling, reduce the heat and let it simmer for about 15-20 minutes. This helps all the flavors get cozy with each other.
6. Blend It Up:
Using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Be careful with the hot liquid!
7. Final Touches:
Stir in the lime juice and taste the soup. Adjust the seasoning with more salt, pepper, or extra curry paste if you’d like it a bit spicier.
8. Serve and Enjoy:
Serve the soup hot, garnished with fresh chopped cilantro and a sprinkle of chili flakes or sliced red chili for some extra heat if desired. Enjoy your warm, delicious bowl of goodness!
This soup goes wonderfully with crusty bread or a light salad for a complete meal. Happy cooking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, roast and puree it first. Simply cut the pumpkin in half, remove the seeds, and roast at 400°F (200°C) for about 45 minutes to 1 hour until tender. Once cooled, scoop out the flesh and blend until smooth.
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the soup for up to 3 months. Just be sure to leave some space in the container since it may expand when freezing.
What If I Don’t Have Red Curry Paste? Can I Use Another Type?
Yes, you can use yellow or green curry paste as a substitute. However, keep in mind that the flavor will change slightly. Start with a smaller amount and adjust to taste since different pastes can vary in spice level.
Can I Make This Soup Vegan?
This recipe is already vegan-friendly! Just make sure to use vegetable broth and coconut milk, both of which are plant-based. Enjoy this delicious soup worry-free!
