Description
Warm up your dining experience with this creamy Coconut Curry Pumpkin Soup, a delightful fusion of rich pumpkin puree and vibrant red curry paste. This hearty soup is not only quick to prepare, taking just 15 minutes from start to finish, but it also boasts an irresistible blend of flavors that make it perfect for cozy gatherings any time of the year. Enhanced with creamy coconut milk and aromatic spices, each spoonful offers a comforting taste that’s satisfying and nutritious. Ideal as a starter or main course, this dish is sure to impress your family and friends at any meal.
Ingredients
- 4 cups pumpkin puree
- 1/2 onion (minced)
- 3 garlic cloves (minced)
- 2 tsp olive oil
- 2 tsp ginger paste
- 1 can (15 oz) coconut milk
- 2 cups chicken stock
- 1 tsp cinnamon
- 1 tsp nutmeg
- 3 tbsp brown sugar
- 2–3 tbsp red curry paste
- 1/8 tsp cayenne pepper
- Salt (to taste)
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat. Add the minced onion and garlic; sauté until soft and lightly browned.
- Stir in the remaining ingredients: pumpkin puree, ginger paste, coconut milk, chicken stock, cinnamon, nutmeg, brown sugar, red curry paste, cayenne pepper, and salt. Bring to a simmer over medium heat.
- Allow the soup to simmer for about 5 minutes to blend the flavors together.
- Serve hot, garnished with optional toppings like pumpkin seeds or a dollop of crème fraîche.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 9g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: For extra creaminess, blend the soup after cooking using an immersion blender. Feel free to adjust spice levels by adding more or less curry paste based on your preference. Add vegetables like spinach or carrots for added nutrition.