Description
A creamy and flavorful Pumpkin Curry Soup made with fresh pumpkin, fragrant curry spices, and rich coconut milk. This comforting soup is perfect for a quick stovetop meal and can be easily adapted for slow cooker or Instant Pot methods. Packed with seasonal vegetables and warming spices, it’s both satisfying and nutritious.
Ingredients
Scale
Soup Base
- 1 pound pumpkin (cubed)
- 2 tablespoons butter
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons curry powder
- 1/2 teaspoon cinnamon
- 1 tablespoon ginger (minced)
- 2 large carrots (chopped)
- 2 1/4 cups vegetable broth
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
Finishing
- 1 1/4 cups canned coconut milk
Instructions
- Prepare the aromatics and butter: Add the butter into a large soup pot and place over medium heat. Once the butter is hot and melted, add the chopped onion and cook for 2 minutes until softened and translucent. Then add the minced garlic and cook for an additional minute until fragrant.
- Add spices and vegetables: Incorporate the pumpkin cubes, curry powder, cinnamon, minced ginger, and chopped carrots into the pot with the aromatics. Stir to coat the vegetables well with the spices, infusing the mixture with flavor.
- Add vegetable broth and season: Pour in the vegetable broth and season with salt and freshly ground black pepper. Stir to combine everything evenly in the pot.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 to 25 minutes, or until the pumpkin and carrots are soft and tender when pierced with a fork.
- Blend the soup: Remove the soup pot from heat carefully. Using a blender or food processor, blend the soup in batches until completely smooth and creamy. Return the blended soup to the pot.
- Finish with coconut milk: Place the pot back over low heat and stir in the canned coconut milk until fully incorporated and heated through. Adjust seasoning if necessary, then serve warm.
Notes
- This soup is wonderfully creamy and filling, thanks to the coconut milk and butter.
- For convenience, you can prepare this in a slow cooker by combining all ingredients except coconut milk, cooking on low for 6-8 hours, then blending and adding coconut milk at the end.
- An Instant Pot method involves sautéing the aromatics and spices before pressure cooking all ingredients (except coconut milk) for 10 minutes, followed by blending and stirring in coconut milk.
- Serve as a starter or main dish, paired with crusty bread for a wholesome meal.
Nutrition
- Serving Size: 1 serving
- Calories: 295 kcal
- Sugar: 6 g
- Sodium: 904 mg
- Fat: 24 g
- Saturated Fat: 20 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 30 mg
