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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Warm up with a cozy bowl of Coconut Curry Pumpkin Soup that envelops you in creamy comfort and vibrant flavors. This delightful dish combines the natural sweetness of pumpkin with aromatic spices, making it the perfect choice for chilly evenings or family gatherings. In just over 35 minutes, you can create a nourishing meal that’s not only easy to prepare but also vegan-friendly. Whether you’re meal prepping for the week or looking for a satisfying dinner option, this Coconut Curry Pumpkin Soup will quickly become a cherished favorite. Enjoy it with toppings like toasted pumpkin seeds and fresh cilantro for an extra pop of flavor!

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. Heat olive oil in a medium pot over medium heat. Sauté diced onion until soft and translucent (about 4 minutes).
  2. Add minced garlic and ginger; cook until fragrant (about 1 minute).
  3. Stir in curry powder and garam masala; cook for 15 seconds to bloom the spices.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; combine well and bring to a boil.
  5. Reduce heat to low, cover, and simmer for about 20 minutes.
  6. Use an immersion blender to puree the soup until smooth.
  7. Serve hot, garnished with additional coconut milk, toasted pumpkin seeds, and fresh cilantro.

Nutrition

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