Coconut Curry Pumpkin Soup
Silky curry pumpkin soup made with canned pumpkin, coconut milk and warm spices. Plant-forward, naturally gluten-free and ready in about 30 minutes.
Ingredients
- 1 cup onion (chopped)
- 4 tablespoons plant-based or dairy butter
- ½ teaspoon curry powder
- 4 cups vegetable broth
- 16 ounces pumpkin puree (100% pure pumpkin, not pie filling)
- 1 bay leaf
- ¼ teaspoon dried thyme (or ½ teaspoon fresh thyme leaves)
- ¼ teaspoon ground ginger (or ½ teaspoon freshly grated ginger)
- ¼ teaspoon ground turmeric (or ½ teaspoon finely grated fresh turmeric)
- ½ cup canned unsweetened coconut milk (plus more for serving)
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon ground black pepper (plus more to taste)
Instructions
- In a large pot over medium-high heat, sauté the onion in the butter until soft, about 5 minutes. If using fresh ginger and turmeric, add them with the onion.
- Add the curry powder and sauté for 30 seconds, until fragrant. Stir in the broth, pumpkin, bay leaf, thyme, ginger, turmeric, salt and pepper and bring to a gentle boil.
- Cover, reduce the heat to low and simmer for 20 minutes. Remove the bay leaf and blend until smooth with an immersion blender, or carefully in batches in a standard blender.
- Stir in the coconut milk and warm through. Season to taste, then ladle into bowls and garnish with a drizzle of coconut milk and fresh thyme.
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Use 100% pumpkin puree, not pumpkin pie filling. If using a standard blender, do not overfill it and cover the lid with a towel. Adjust the salt at the end since broths vary in saltiness.
VARIATIONS: Swap the pumpkin for butternut squash puree, stir in roasted squash cubes for texture, add a pinch of cayenne or a little red curry paste for heat, or blend in chickpeas or white beans for extra protein.
MAKE IT FLEX: Use chicken broth in place of vegetable broth, or stir in shredded rotisserie chicken after blending.
SERVING SUGGESTIONS: Top with a swirl of coconut milk, fresh thyme and roasted pepitas. Serve with warm naan or crusty bread and a crisp green salad.
Nutrition
Calories: 157kcalCarbohydrates: 9.3gProtein: 3.7gFat: 12.7gCholesterol: 20.4mgSodium: 765mgFiber: 3gSugar: 4g
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