Description
A warm, creamy, and flavorful soup made with pumpkin and coconut milk, infused with aromatic spices for a comforting meal.
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon maple syrup (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic and ginger, and cook for another minute until fragrant.
- Add the red curry paste and cook for 1-2 minutes, stirring frequently.
- Add the pumpkin puree, coconut milk, and vegetable broth. Stir to combine.
- Bring the soup to a simmer and cook for 10-15 minutes to let the flavors meld.
- Stir in the soy sauce and maple syrup (if using). Season with salt and pepper to taste.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
- Serve hot, garnished with fresh cilantro and lime wedges if desired.
Notes
- For extra spice, add a pinch of cayenne or an extra tablespoon of curry paste.
- This soup can be made ahead and stored in the fridge for up to 4 days.
- It also freezes well for up to 3 months.