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–+ servings
creamy pumpkin curry soup

Pumpkin Curry Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Soup
Cuisine Indian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Stirring spoon
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3 cups vegetable broth
  • 1 can pumpkin puree (15 ounces)
  • 1 can coconut milk (14 ounces)
  • Salt and pepper to taste
  • 1 tablespoon lime juice
  • 2 tablespoons fresh cilantro chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, curry powder, cumin, and cayenne pepper, cooking for another minute.
  • Pour in the vegetable broth and bring to a simmer.
  • Add the pumpkin puree and coconut milk, stirring until smooth.
  • Season with salt and pepper to taste.
  • Simmer the soup for 15 minutes to blend the flavors.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Stir in the lime juice and adjust seasoning as needed.
  • Allow the soup to rest for 5 minutes before serving.
  • Garnish with chopped cilantro before serving.

Notes

For best results, make sure not to rush the sautéing of the onions and spices, as this step builds the foundational flavor of the soup. Adjust the amount of cayenne pepper based on your heat preference, and feel free to add more lime juice if you prefer a tangier soup. If you want a creamier consistency, blend the soup for a longer period or add a little more coconut milk.
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