Coconut Curry Pumpkin Soup Recipe
This Curry Pumpkin Soup recipe is made with red curry paste for the perfect amount of heat, creamy coconut & pumpkin puree for a spicy holiday treat!
Servings: 8 servings
Calories: 118kcal
Ingredients
- 4 cups pumpkin puree
- ½ onion, minced
- 3 garlic cloves, minced
- 2 tsp. olive oil
- 2 tsp. ginger paste
- 1-15 oz. can coconut milk
- 2 cups chicken stock
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 3 tbsp. brown sugar
- 2-3 tbsp. red curry paste
- ⅛ tsp. cayenne pepper
- 1-2 tsp. salt, to taste
- Pumpkin seeds (garnish - optional)
- Creme fraiche (garnish - optional)
Instructions
- Heat the olive oil in a dutch oven over medium high heat. Saute the the onions and garlic until soft and lightly browned.
- Add all the remaining ingredients and bring to a simmer for 5 minutes.
- Serve garnished with pumpkin seeds and a dollop of creme fraiche (optional).
Video
Notes
- If you want a creamier soup, place it in the blender and blend it in batches until smooth;
- Heavy cream can be substituted for coconut milk if desired;
- I highly recommend using full fat coconut milk. The light version will result in less creaminess;
- If your soup is too thin, you can thicken it with a cornstarch slurry. Add 1 tablespoon of corn starch to 1 tablespoon of water and mix well. Slowly add to the soup, while stirring constantly, until the desired consistency is reached. Add additional slurry as necessary.
Nutrition
Serving: 1cup | Calories: 118kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 334mg | Potassium: 347mg | Fiber: 4g | Sugar: 11g | Vitamin A: 19679IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 2mg