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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Coconut Curry Pumpkin Soup is a warm and comforting dish that beautifully combines creamy coconut milk with the natural sweetness of pumpkin puree. Infused with aromatic spices, this vegan soup is quick to prepare, making it an ideal choice for weeknight dinners or cozy gatherings. In just 35 minutes, you can savor a bowl of delightful flavors that will impress both family and guests alike. Serve it as a starter or as a hearty main course, and enjoy the nutrition-packed goodness of pumpkin in every spoonful.

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)

Instructions

  1. In a medium cooking pot, heat olive oil over medium heat. Add diced onion and sauté until soft, about 4 minutes.
  2. Stir in minced garlic and ginger, cooking until fragrant (about 1 minute).
  3. Add curry powder and garam masala; stir for 15 seconds to release flavors.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree. Mix well.
  5. Bring to a boil; then reduce heat to low and simmer for 20 minutes. Season with salt and pepper.
  6. Use an immersion blender to puree until smooth or transfer to a food processor.
  7. Serve warm with a drizzle of coconut milk on top.

Nutrition

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