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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Coconut Curry Pumpkin Soup is a delightful and creamy dish that warms the soul with its rich flavors and comforting textures. Perfect for any occasion, this vegan soup can be prepared in just 35 minutes, making it an ideal choice for busy weeknights or cozy gatherings. The combination of coconut milk and pumpkin puree creates a luscious base, while aromatic spices like curry powder and garam masala elevate the taste profile. Whether served as a hearty main course alongside rice or bread, or as a starter in smaller portions, this versatile soup is sure to impress.

Ingredients

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  • 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 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

Instructions

  1. Heat olive oil in a medium pot over medium heat. Sauté diced onion until soft and translucent, about 4 minutes.
  2. Add minced garlic and ginger to the pot; cook until fragrant, about 1 minute.
  3. Stir in curry powder and garam masala, cooking for another 15 seconds to release their flavors.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree. Stir well and bring to a boil.
  5. Reduce heat to low, cover the pot, and simmer for about 20 minutes. Season with salt and pepper to taste.
  6. Use an immersion blender to puree the soup until smooth or transfer it in batches to a food processor.
  7. Serve hot, drizzling additional coconut milk on top if desired.

Nutrition

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