Description
A velvety smooth soup with warm spices and coconut milk that brings autumn comfort to your table.
Ingredients
- 3 cups pumpkin puree (fresh or canned)
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon garam masala
- 3 cups vegetable broth
- Salt and black pepper to taste
- Toasted pumpkin seeds for garnish (optional)
- Fresh cilantro leaves for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat until shimmering. Add onion and sauté for 5 minutes until translucent.
- Add garlic and ginger, stirring for 45 seconds until fragrant.
- Stir in curry powder and garam masala for 20 seconds until aromatic.
- Add vegetable broth, coconut milk, and pumpkin puree. Stir well and bring to a gentle boil.
- Reduce heat to low, partially cover, and simmer for 25 minutes.
- Season with salt and pepper to taste.
- Blend with immersion blender if needed for smoothness.
- Serve hot with optional garnishes.
Notes
- For extra richness, reserve some coconut milk for drizzling
- Add 1 teaspoon maple syrup if you prefer a touch of sweetness
- Soup thickens as it cools; thin with broth when reheating
- Prep Time: 15 minutes
- Cook Time: 30 minutes