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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Coconut Curry Pumpkin Soup is a comforting and creamy dish that captures the essence of warmth and flavor in every spoonful. This vegan delight combines the rich taste of coconut milk with aromatic spices, creating a velvety texture that is perfect for cozy dinners, weeknight meals, or meal prep. In just about 35 minutes, you can whip up this vibrant soup that not only nourishes but also satisfies. It’s versatile too—feel free to swap pumpkin puree for butternut squash or adjust the spices to suit your palate. Serve it with crusty bread or on its own, and enjoy a bowl of pure comfort any day of the week.

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. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 4 minutes.
  2. Stir in minced garlic and ginger; cook for about 1 minute until fragrant.
  3. Add curry powder and garam masala; stir for 15 seconds to release their flavors.
  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 to taste.
  6. Blend the soup using an immersion blender until smooth. Alternatively, transfer portions to a blender if desired.
  7. Serve hot with a drizzle of coconut milk on top along with optional toppings like toasted pumpkin seeds and fresh cilantro.

Nutrition

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