Description
A rich and creamy Coconut Curry Pumpkin Soup that blends roasted pumpkin with fragrant spices, red curry paste, and coconut milk for a warming, comforting meal perfect for cool days. This flavorful and smooth soup is easy to prepare on the stovetop and is garnished with a touch of maple syrup and cayenne for a hint of sweetness and heat.
Ingredients
Units
Scale
Soup Base
- 2-3 tablespoons coconut oil
- 1 large onion, coarsely chopped
- 4 garlic cloves (whole)
- 3 lime leaves (or substitute with lemongrass or omit)
- 2 tablespoons red curry paste
- 1-2 teaspoons grated ginger
Main Ingredients
- 3 1/2 cups roasted pumpkin or butternut squash, skin and seeds removed
- 1 can coconut milk (light or full fat)
- 4 cups vegetable broth
Seasonings & Garnishes
- Maple syrup, for drizzling
- Pinch of cayenne pepper
- Sea salt and fresh black pepper, to taste
- Sauteed kale or other greens (optional)
Instructions
- Sauté the Aromatics: In a large pot over medium heat, warm the coconut oil. Add the coarsely chopped onion and season lightly with sea salt and black pepper. Cook, stirring occasionally, until the onion becomes soft and translucent, about 5 to 7 minutes. Add the whole garlic cloves, lime leaves, red curry paste, and grated ginger. Continue cooking for an additional 2 to 3 minutes until the mixture is fragrant.
- Add Pumpkin and Liquids: Stir in the roasted pumpkin pieces, breaking apart any large chunks with your spoon or spatula. Cook for a few minutes to meld the flavors. Before the mixture starts sticking to the pot, pour in the coconut milk and vegetable broth. Add a drizzle of maple syrup and a pinch of cayenne pepper to balance the heat and sweetness. Cover the pot and let the soup simmer gently for 20 to 25 minutes, stirring occasionally.
- Blend the Soup: Remove the lime leaves from the soup. Using a high-speed blender, puree the soup until completely smooth, working in batches if necessary. Adjust the seasoning with additional salt, pepper, or cayenne pepper to your liking.
- Serve and Garnish: Ladle the creamy soup into bowls and garnish with extra coconut milk and additional cayenne pepper if desired. Optionally, serve with sautéed kale or greens for added texture and nutrition.
Notes
- To roast pumpkin in advance: Preheat oven to 400°F (200°C). Place a whole pumpkin in the oven for 15-20 minutes to soften. Once cool enough to handle, cut into quarters, drizzle with olive oil, season with salt and pepper, and roast for 35-50 minutes until tender. Let cool, then scoop out seeds and skins, reserving the flesh for the soup.
- Using whole garlic cloves allows the blender to mash them smoothly, resulting in a mellow garlic flavor.
- If you don’t have lime leaves, lemongrass makes an excellent substitute to add citrusy aroma.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust the amount of red curry paste and cayenne pepper to control the heat level according to your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
