Coconut Curry Pumpkin Soup
This Coconut Curry Pumpkin Soup is a cozy embrace of rich, velvety textures and bold, comforting flavors. Creamy pumpkin melds with aromatic curry and coconut milk, creating a dish that’s both nourishing and indulgent.
Ingredients
- 2-3 tablespoons coconut oil
- 1 large onion, coarsely chopped
- 4 cloves garlic (I add them whole, the blender will do the work later)
- 3 leaves lime (or a bit of lemongrass, or omit)
- 2 tablespoons red curry paste
- 1-2 teaspoons grated ginger
- 3½ cups roasted pumpkin or butternut squash, skin and seeds removed*
- 1 can coconut milk, light or full fat, either is fine
- 4 cups veggie broth
- Maple syrup, for drizzling
- 1 pinch cayenne
- Sea salt and fresh black pepper
- Sauteed kale or other greens (optional)
Instructions
- In a large pot over medium heat, heat the coconut oil. Add the onion and sprinkle with salt and pepper. Cook until soft and translucent, 5 to 7 minutes.
- Add the garlic cloves, lime leaves, curry paste, and ginger. Cook until fragrant, about 2-3 more minutes.
- Add the roasted pumpkin and mix everything together. Let the pumpkin cook a few more minutes, breaking apart the larger pieces with your wooden spoon or spatula.
- Before things start sticking to the bottom of your pot, add the coconut milk and the veggie broth. Add the maple syrup and a pinch of cayenne pepper.
- Cover and simmer for 20-25 minutes, stirring occasionally.
- Remove the lime leaves and pour the soup into a high speed blender (you may have to work in batches), and puree until smooth.
- Taste and adjust seasonings. Serve with extra coconut milk and a few more pinches of cayenne.
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