Description
Indulge in the comforting warmth of this Coconut Curry Pumpkin Soup Recipe, where rich pumpkin puree meets creamy coconut milk and a hint of red curry spice. Perfect for chilly fall evenings or festive gatherings, this delightful soup takes just 15 minutes to prepare, making it an easy yet impressive addition to your culinary repertoire. With its vibrant colors and satisfying flavor profile, each bowl promises to be a crowd-pleaser that combines healthiness with heartiness.
Ingredients
Scale
- 4 cups pumpkin puree
- 1/2 onion, minced
- 3 garlic cloves, minced
- 2 tsp olive oil
- 1 can (15 oz) coconut milk
- 2 cups chicken stock
- 2–3 tbsp red curry paste
- 2 tsp ginger paste
Instructions
- In a Dutch oven over medium-high heat, warm the olive oil. Add the minced onion and garlic; sauté until soft and lightly browned.
- Stir in the pumpkin puree, coconut milk, chicken stock, ginger paste, and red curry paste. Mix well.
- Bring the mixture to a simmer for about 5 minutes.
- Serve hot, garnished with pumpkin seeds or crème fraîche if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg