Coconut Curry Pumpkin Soup
Indulge in the warmth of our Coconut Curry Pumpkin Soup Recipe, a perfect blend of creamy pumpkin puree and the spicy zest of red curry paste. This delightful soup is not only quick to prepare—ready in just 15 minutes—but also a comforting dish that will impress your family and friends at any gathering. The rich flavors of coconut milk harmonize with fragrant spices, creating a velvety texture that warms you from the inside out. Whether served as an appetizer or main course, this soup is adaptable for various occasions and dietary preferences. Top it with crunchy pumpkin seeds or a dollop of crème fraîche for added flavor and texture. Enjoy this cozy dish as the weather cools down!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves approximately 4 people 1x
- Category: Soup
- Method: Sautéing
- Cuisine: Asian
Ingredients
- 4 cups pumpkin puree
- 1/2 onion, minced
- 3 garlic cloves, minced
- 2 tsp olive oil
- 2 tsp ginger paste
- 1 can (15 oz) coconut milk
- 2 cups chicken stock
- 1 tsp cinnamon
- 1 tsp nutmeg
- 3 tbsp brown sugar
- 2–3 tbsp red curry paste
- 1/8 tsp cayenne pepper
- 1–2 tsp salt, to taste
- Pumpkin seeds (garnish – optional)
- Creme fraiche (garnish – optional)
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sauté onions and garlic until soft.
- Add pumpkin puree, coconut milk, and chicken stock to the pot.
- Stir in the spices: cinnamon, nutmeg, brown sugar, red curry paste, cayenne pepper, and salt. Bring to a simmer for 5 minutes.
- Serve hot, garnished with pumpkin seeds or crème fraîche if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://lowfatflavor.com/coconut-curry-pumpkin-soup-recipe/