Name: Coconut Curry Pumpkin Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon ginger, minced; 1 tablespoon mild curry powder; 1/2 teaspoon garam masala; 3 cups vegetable stock; 1 (14 oz) can coconut milk; 3 cups pumpkin puree (or butternut squash); Salt and pepper to taste; Toasted pumpkin seeds (optional, for topping); Fresh cilantro, chopped (optional, for topping)

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Pumpkin Spice & Everything Nice: Coconut Curry Pumpkin Soup

Hey, do you ever just wanna wrap yourself in a cozy blanket of flavors? I mean, who doesn’t love a soup that’s like a hug in a bowl? So, I whipped up this Coconut Curry Pumpkin Soup the other day, and let me tell ya, it’s basically magic.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, picture this: you and me at the grocery store, and I’m like, “Grab this, grab that!” Here’s the rundown:

– 2 tablespoons olive oil (extra virgin if you wanna feel fancy)
– 1 small onion, diced (don’t cry on me!)
– 2 cloves of garlic, minced (I mean, who doesn’t love garlic?)
– 1 teaspoon ginger, minced (fresh is best, but hey, use what you’ve got)
– 1 tablespoon mild curry powder (the kind that doesn’t set your mouth on fire)
– 1/2 teaspoon garam masala (it’s like a spice hug)
– 3 cups vegetable stock (or homemade if you’re feeling ambitious)
– 1 can of coconut milk (14 oz, come on, it’s creamy goodness)
– 3 cups pumpkin puree (or butternut squash if that’s your jam)
– Salt and pepper (to taste, but seriously, don’t skip this)
– Pumpkin seeds (toasted for topping, totally optional but why not?)
– Fresh cilantro (because we like green things)

So Here’s Why I Make This Constantly

Okay, storytime! So, last fall, I was having one of those days—rainy, gray, just bleh. I was scrolling through Pinterest (danger zone, right?) and saw this recipe pop up. Read “coconut” and “pumpkin,” and I was all in. I made it, and OMG, the aroma filled my kitchen like a warm, spicy hug. I felt like a wizard in my cauldron! My roommate walked in and thought I was hosting a dinner party or something. Nope, just me being extra. But you know what? It turned my day around. Now, whenever I need to feel cozy and awesome, I come back to this soup.

For another beautiful shot because we can’t get enough!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

So here’s the thing: the immersion blender is your best friend here. If you don’t have one, you’re missing out on a whole level of creamy. Like, don’t bother with transferring it to a blender unless you wanna mess with that. Just stick that bad boy in the pot, and boom! Smooth soup in seconds. Super easy and less cleanup—win-win!

Don’t Mess This Up (My Top Tips)

1. Check your seasonings—seriously, taste as you go! I once forgot to season and it was like eating sad mush.
2. Don’t skip the coconut milk drizzles on top when serving. It’s for looks and gives it a creamy finish!
3. Ginger and garlic are your friends, but don’t burn ’em! Just sauté until fragrant and then get the rest in there. That’s the sweet spot.
4. If it’s too thick, add more stock. Soup should be a vibe, not a casserole!

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow have leftover soup (which, like, how?!), you can store it in an airtight container in the fridge for about 4-5 days. Just reheat it gently—nobody likes burnt soup. You could also freeze it, but again, good luck! It’s so good, it’s basically a thief magnet.

If You Liked This, You’ll Probably Like These Too

If you’re into cozy vibes, you should definitely check out my:
– Spicy Tomato Basil Soup (like summer in a bowl)
– Sweet Potato & Black Bean Chili (hearty and comforting)
– Creamy Mushroom Risotto (yes, please!)

So, what’s your go-to comfort food? I’m always looking for ideas! 🍲✨

Coconut Curry Pumpkin Soup

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Coconut Curry Pumpkin Soup is a luscious, vegan delight that combines the earthy sweetness of pumpkin with the exotic warmth of curry spices. Ready in just 35 minutes, this one-pot wonder is perfect for cozy evenings or impressing guests. Rich in flavor and creamy in texture, it’s topped with toasted pumpkin seeds and fresh cilantro for an extra touch of elegance.

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 4 to 6 1x
Category: Soup
Method: Cooking
Cuisine: American

Ingredients

Scale

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon mild curry powder
1/2 teaspoon garam masala
3 cups vegetable stock
1 (14 oz) can coconut milk
3 cups pumpkin puree (or butternut squash)
Salt and pepper to taste
Toasted pumpkin seeds (optional, for topping)
Fresh cilantro, chopped (optional, for topping)

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Instructions

Heat olive oil in a medium pot over medium heat. Sauté onion until soft and translucent, about 4 minutes.
Add garlic and ginger; cook until fragrant, about 1 minute.
Stir in curry powder and garam masala; cook for about 15 seconds.
Pour in vegetable stock, coconut milk, and pumpkin puree. Stir well and bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes. Season with salt and pepper.
Use an immersion blender to puree the soup until smooth or transfer to a blender.
Serve with a drizzle of coconut milk and top with toasted pumpkin seeds and fresh cilantro if desired.