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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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If you’re craving a heartwarming dish that combines rich flavors and creamy textures, look no further than Coconut Curry Pumpkin Soup. This delightful recipe is perfect for cozy evenings or family gatherings, offering a quick and easy meal that everyone will love. With its warm blend of coconut milk, pumpkin puree, and aromatic spices, this soup is not only satisfying but also vegan-friendly. In just over 35 minutes, you can whip up a comforting bowl that brings the cozy vibes of fall into your kitchen. Serve it as an appetizer or enjoy it as a main course with your favorite sides. Once you try this Coconut Curry Pumpkin Soup, it’s sure to become a staple in your recipe repertoire!

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

Instructions

  1. In a medium pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent (about 4 minutes).
  2. Stir in minced garlic and ginger; cook for another minute until fragrant.
  3. Add curry powder and garam masala; stir for about 15 seconds to release the spices' oils.
  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 to meld flavors.
  6. Blend the soup until smooth using an immersion blender or a food processor.
  7. Serve hot, garnished with extra coconut milk, toasted pumpkin seeds, and fresh cilantro.

Nutrition

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