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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Indulge in the comforting flavors of Coconut Curry Pumpkin Soup, a delightful vegan dish that comes together in just 35 minutes. This easy recipe combines creamy coconut milk and rich pumpkin puree with aromatic spices, creating a soup that’s perfect for busy weeknights or cozy gatherings. With its warm colors and enticing aroma, this soup not only warms the soul but also nourishes the body with healthy ingredients. Whether enjoyed as a starter or main dish, it’s sure to become a favorite in your household.

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, for topping)
  • Fresh cilantro, chopped (optional, for topping)

Instructions

  1. In a medium cooking pot, heat olive oil over medium heat. Add diced onion and sauté until soft and translucent (about 4 minutes).
  2. Stir in minced garlic and ginger; cook until fragrant (about 1 minute).
  3. Add curry powder and garam masala; stir for about 15 seconds to release 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 simmer for 20 minutes. Season with salt and pepper to taste.
  6. Use an immersion blender to puree until smooth or transfer to a blender if needed.
  7. Serve hot with additional coconut milk drizzled on top, garnished with toasted pumpkin seeds or chopped cilantro if desired.

Nutrition

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