This creamy Curried Pumpkin Soup is a cozy, comforting dish perfect for chilly autumn days. It combines the natural sweetness of pumpkin with the warmth of curry spices, creating a beautiful balance of flavors. Coconut milk adds a luscious, velvety texture, while a squeeze of lime juice brightens the dish with a tangy twist. This soup is not only rich in flavor but also easy to make, making it a delightful option for a quick lunch or a light dinner. Garnish with toasted pumpkin seeds and a swirl of coconut milk for an extra touch of elegance.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 4 cups pumpkin purée (canned or fresh)
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon maple syrup (optional)
- Salt and pepper, to taste
- Juice of 1 lime
- Pumpkin seeds and fresh cilantro, for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
- Add the garlic and ginger, and sauté for another minute until fragrant.
- Stir in the curry powder and cumin, cooking for another minute to toast the spices.
- Add the pumpkin purée and vegetable broth, stirring to combine. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
- Stir in the coconut milk and maple syrup (if using), and let the soup simmer for another 5 minutes.
- Using an immersion blender (or transferring the soup in batches to a blender), purée the soup until smooth and creamy.
- Season with salt, pepper, and lime juice to taste.
- Serve hot, garnished with toasted pumpkin seeds and fresh cilantro.
Enjoy your warm, flavorful bowl of Curried Pumpkin Soup!
