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Coconut Curry Pumpkin Soup Recipe
Amy

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.
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Servings: 0
Ingredients Method

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)

Method
 

  1. 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.
  2. Add the garlic cloves, lime leaves, curry paste, and ginger. Cook until fragrant, about 2-3 more minutes.
  3. 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.
  4. 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.
  5. Cover and simmer for 20-25 minutes, stirring occasionally.
  6. Remove the lime leaves and pour the soup into a high speed blender (you may have to work in batches), and puree until smooth.
  7. Taste and adjust seasonings. Serve with extra coconut milk and a few more pinches of cayenne.
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