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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Indulge in the warmth and comfort of Coconut Curry Pumpkin Soup, a delightful blend of creamy coconut milk and sweet pumpkin, enhanced by aromatic spices. This easy-to-make soup is perfect for busy weeknights or cozy family gatherings. In just 35 minutes, you can create a nourishing dish that will fill your home with enticing aromas. Whether served as a starter or the main event, this soup promises to impress with its rich flavors and velvety texture. Plus, it’s vegan-friendly and ideal for meal prep, making it a staple for any season.

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)
  • Pumpkin seeds, toasted (optional)
  • Fresh cilantro, chopped (optional)

Instructions

  1. In a medium pot, heat olive oil over medium heat. Sauté diced onion until soft.
  2. Add minced garlic and ginger; cook until fragrant.
  3. Stir in curry powder and garam masala for about 15 seconds.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; mix well and bring to a boil.
  5. Reduce heat to low, cover, and simmer for 20 minutes; season with salt and pepper.
  6. Blend the soup until smooth using an immersion blender or food processor.
  7. Serve hot, garnished with coconut milk drizzle and optional toppings like pumpkin seeds or cilantro.

Nutrition

Find it online: https://prrecipe.com/coconut-curry-pumpkin-soup-2/