This creamy coconut curry pumpkin soup is a warm hug in a bowl. It’s packed with rich pumpkin flavor, a hint of spice, and smooth coconut milk that makes it oh-so-satisfying!
You’ll love how easy it is to whip up. Just blend everything together, and you’ve got a cozy meal. Perfect for chilly days, and it pairs wonderfully with crusty bread! 🍞
Key Ingredients & Substitutions
Onion: I like using yellow onions for their sweetness, but you can also use shallots for a milder flavor. If you’re in a hurry, scallions can add a fresh taste.
Red Curry Paste: This adds a wonderful depth of flavor. If you’re looking for a milder option, consider using yellow curry paste or even curry powder. For a spicy kick, increase the amount or add fresh chilies!
Pumpkin Puree: Canned pumpkin puree saves time and is super convenient. If you want to use fresh pumpkin, just roast and puree it until smooth. Butternut squash is another great alternative.
Coconut Milk: Full-fat coconut milk makes the soup creamy, but you can use light coconut milk for fewer calories. Almond milk or oat milk can be used for a non-coconut flavor, but it won’t be as rich.
Lime Juice: This adds brightness to the soup. If lime isn’t available, lemon juice works well too. Or you can skip citrus entirely if you prefer a richer taste.
How Do I Get My Soup Smooth and Creamy?
Achieving that perfect smooth texture is key to this creamy soup! Here’s what to do:
- Firstly, ensure all your ingredients are well-blended. The immersion blender is great because you can blend directly in the pot.
- If using a regular blender, allow the soup to cool slightly before blending. This avoids hot splashes!
- Blend in batches if making a large amount; it helps create an even consistency.
After blending, check for thickness. If it’s too thick, add a bit more broth or water until it reaches your desired consistency. Just remember, soup can always be adjusted to your taste!
How to Make Creamy Coconut Curry Pumpkin Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, 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 (full fat for creaminess)
- 3 cups vegetable broth or water
- 1 tablespoon soy sauce or tamari (optional, for depth)
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- Juice of 1 lime (optional, for brightness)
For Garnish:
- Fresh cilantro or parsley, chopped
- Toasted pumpkin seeds (optional)
How Much Time Will You Need?
This creamy coconut curry pumpkin soup takes about 10 minutes to prep and 20-25 minutes to cook. In total, you’ll spend around 30-35 minutes from start to finish. It’s quick, easy, and oh-so-delicious!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes or until it becomes translucent. This will give a lovely base flavor to your soup.
2. Add Garlic, Ginger, and Curry Paste:
Stir in the minced garlic, grated ginger, and red curry paste. Cook for another 1-2 minutes, stirring often, until everything is fragrant and wonderful!
3. Mix in Pumpkin and Coconut Milk:
Now, it’s time to add the pumpkin puree, coconut milk, and vegetable broth. Stir everything together so it’s well combined. This will create that creamy consistency we love!
4. Season and Simmer:
Season your soup with turmeric, cumin, salt, and pepper. If you like, stir in the soy sauce for some added depth. Bring the soup to a gentle simmer and cook for 15-20 minutes, stirring occasionally. This allows the flavors to really meld together.
5. Blend Until Smooth:
Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches to achieve that velvety texture.
6. Adjust Seasonings:
Taste your beautiful soup, and adjust any seasonings. If you’re feeling adventurous, add lime juice for a pop of fresh flavor!
7. Serve and Garnish:
Serve the soup hot, garnished with chopped cilantro and toasted pumpkin seeds for extra crunch. Enjoy your rich, comforting, and creamy coconut curry pumpkin soup!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to roast it until tender, then puree it until smooth before adding it to the soup. This will enhance the flavor of your soup!
Can I Make This Soup Vegan?
Yes, this soup is naturally vegan! Just ensure any optional additions, like soy sauce or toppings, are vegan-friendly. The coconut milk provides a creamy texture without any dairy.
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. You can add a splash of vegetable broth to thin it out if needed!
What Other Variations Can I Try?
Feel free to customize the soup! Add veggies like carrots or spinach for extra nutrition, or swap the red curry paste for yellow or green for a different flavor profile. You can also spice it up with chili flakes for heat!