Description
Indulge in the warmth of this Coconut Curry Pumpkin Soup Recipe, a delightful blend of creamy coconut, spicy red curry, and rich pumpkin puree. Perfect for chilly evenings and festive gatherings, this soup offers a comforting yet exotic flavor that everyone will adore. Its nutrient-rich ingredients make it a wholesome choice for any occasion, whether served as a starter or a main dish. With just 15 minutes of preparation and cooking time, you can enjoy this deliciously quick and easy recipe that brings the cozy essence of fall right to your table.
Ingredients
- 4 cups pumpkin puree
- 1/2 onion (minced)
- 3 garlic cloves (minced)
- 2 tsp olive oil
- 2 tsp ginger paste
- 1 can (15 oz) coconut milk
- 2 cups chicken stock
- 2–3 tbsp red curry paste
- Optional garnishes: pumpkin seeds, creme fraiche
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sauté minced onions and garlic until soft and lightly browned.
- Add pumpkin puree, ginger paste, coconut milk, chicken stock, red curry paste, and spices to the pot. Stir well to combine.
- Bring to a simmer for about 5 minutes.
- Ladle the soup into bowls and garnish with pumpkin seeds or a dollop of creme fraiche if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Adjust the amount of red curry paste based on your preferred spice level. For added creaminess, blend the soup until smooth before serving. Fresh vegetables like carrots or spinach can be included for extra nutrients.