Warm, creamy, and full of flavor, this Spiced Pumpkin Coconut Curry Soup is the perfect dish for cozy nights or chilly days. The combination of pumpkin, coconut milk, and aromatic spices creates a comforting soup that’s not only delicious but also nutritious. This recipe is easy to prepare and can be enjoyed as a hearty meal or as an appetizer.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon red curry paste (adjust for spice preference)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth (or chicken broth)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- Salt and pepper to taste
- 1 tablespoon lime juice (freshly squeezed)
- Fresh cilantro or basil for garnish (optional)
Instructions:
- Sauté the Aromatics:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the Spices:
- Stir in the red curry paste, ground cumin, ground coriander, and turmeric. Cook for about 1 minute, stirring constantly to toast the spices.
- Incorporate the Pumpkin:
- Add the pumpkin puree to the pot and mix well with the spices and aromatics.
- Add Liquid:
- Pour in the coconut milk and vegetable broth. Stir to combine everything thoroughly.
- Simmer:
- Bring the soup to a gentle simmer. Reduce the heat to low and let it cook for about 15-20 minutes, allowing the flavors to meld together.
- Season:
- Stir in the soy sauce and lime juice. Season with salt and pepper to taste. Adjust the spices or lime juice as needed for your flavor preference.
- Blend (Optional):
- For a smoother texture, use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
- Serve:
- Ladle the soup into bowls and garnish with fresh cilantro or basil if desired. Serve warm with crusty bread or over rice.
Helpful Tips:
- Adjusting Spice Levels: If you prefer a milder soup, reduce the amount of red curry paste. You can always add more later if you want more heat.
- Make it Chunky: If you enjoy a chunkier soup, consider adding diced vegetables such as carrots or bell peppers along with the onions.
- Garnish Ideas: A swirl of coconut cream, a sprinkle of red pepper flakes, or some roasted pumpkin seeds make great garnishes.
Substitutions/Variations:
- Pumpkin: You can substitute pumpkin puree with butternut squash puree or sweet potato puree for a different flavor.
- Coconut Milk: For a lighter version, you can use light coconut milk or unsweetened almond milk.
- Herbs: Experiment with different herbs, such as thyme or parsley, for added flavor.
Frequently Asked Questions:
- Can I make this soup in advance? Yes! This soup stores well in the refrigerator for up to 5 days and flavors deepen over time. Just reheat on the stovetop before serving.
- Can I freeze this soup? Absolutely! Let the soup cool completely, then transfer it to airtight containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
Storage Instructions:
- Room Temperature: Allow the soup to cool completely before storing it.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Store in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator before reheating.
More Relevant Recipes:
- Sweet Potato Coconut Curry Soup: Another cozy soup featuring sweet potatoes and coconut.
- Thai Pumpkin Soup: A rich and creamy pumpkin soup infused with Thai flavors.
- Curried Carrot and Coconut Soup: A delightful soup made with carrots and coconut milk.
This Spiced Pumpkin Coconut Curry Soup is a delightful way to enjoy the flavors of fall while staying cozy. It’s easy to prepare, packed with nutrients, and sure to become a favorite in your household! Enjoy!