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Coconut Curry Pumpkin Soup

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Coconut Curry Pumpkin Soup is a delightful fusion of rich flavors and creamy texture, ideal for cozy days or as a standout appetizer at gatherings. This vegan soup is ready in just over 35 minutes, making it perfect for busy weeknights. The harmonious blend of coconut milk, warm spices, and pumpkin creates a comforting dish that satisfies the palate while offering versatility in toppings. Whether you enjoy it with toasted pumpkin seeds or fresh herbs, this soup brings warmth and nourishment to your table.

Ingredients

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  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon mild curry powder
  • 1/2 teaspoon garam masala spice blend
  • 3 cups vegetable stock
  • 1 (14 ounce) can coconut milk (plus more for serving)
  • 3 cups pumpkin puree (or butternut squash)
  • Salt and pepper (to taste)
  • Pumpkin seeds, toasted (optional)
  • Fresh cilantro, chopped (optional)

Instructions

  1. In a medium pot, heat olive oil over medium heat. Sauté diced onion until soft, about 4 minutes.
  2. Add minced garlic and ginger; cook for 1 minute until fragrant.
  3. Stir in curry powder and garam masala for about 15 seconds to release their flavor.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; mix well and bring to a boil.
  5. Reduce heat to low, cover, and let simmer for 20 minutes. Season with salt and pepper.
  6. Blend the soup until smooth using an immersion blender or in batches with a food processor.
  7. Serve hot with a drizzle of coconut milk and optional toppings like toasted pumpkin seeds or cilantro.

Nutrition

Find it online: https://sweetrecipetime.com/coconut-curry-pumpkin-soup/