Description

This Coconut Curry Pumpkin Soup is a creamy, flavorful dish combining roasted pumpkin, coconut milk, and aromatic spices like red curry paste and ginger. Perfect for cooler days, it delivers a balanced blend of sweetness and warmth, enhanced with a hint of cayenne and lime leaves. The soup is pureed to a smooth consistency, offering a comforting and nutritious meal that can be garnished with fresh coconut milk and sautéed greens for added texture and flavor.

Ingredients

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Main Ingredients

2-3 tablespoons coconut oil
1 large onion, coarsely chopped
4 garlic cloves (whole)
3 lime leaves (or substitute with lemongrass, or omit)
2 tablespoons red curry paste
1-2 teaspoons grated ginger
3½ cups roasted pumpkin or butternut squash, skin and seeds removed
1 can coconut milk (light or full fat)
4 cups vegetable broth
Maple syrup, for drizzling
Pinch cayenne pepper
Sea salt and fresh black pepper, to taste
Sautéed kale or other greens (optional)

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Instructions

Heat and sauté aromatics: In a large pot over medium heat, warm the coconut oil. Add the chopped onion, seasoning with salt and pepper, and sauté for 5 to 7 minutes until soft and translucent. Add the whole garlic cloves, lime leaves, red curry paste, and grated ginger, continuing to cook for another 2 to 3 minutes until fragrant.
Add pumpkin and liquids: Stir in the roasted pumpkin, breaking apart any large pieces, and cook for a few minutes to combine flavors. To prevent sticking, pour in the coconut milk and vegetable broth. Add maple syrup and a pinch of cayenne pepper, cover the pot, and let the soup simmer for 20 to 25 minutes, stirring occasionally.
Blend the soup: Remove the lime leaves, then transfer the soup in batches to a high-speed blender. Puree until smooth and creamy. Return the soup to the pot, taste, and adjust seasoning as needed.
Serve: Ladle the soup into bowls, garnish with extra coconut milk and a few pinches of cayenne pepper. Optionally, serve with sautéed kale or other greens for added texture and nutrition.

Notes

To roast pumpkin in advance: Place a whole pumpkin in a preheated 400°F (200°C) oven for 15-20 minutes to soften. When cool, slice into quarters, drizzle with olive oil, season with salt and pepper, and roast for an additional 35-50 minutes until the flesh is tender. Let cool, then scoop out seeds and peel. Use the pumpkin flesh for the soup.
This soup is naturally gluten-free, vegetarian, and can be made vegan by using appropriate veggie broth and ensuring no animal products are added.
Adjust the heat by varying the amount of cayenne pepper to your preference.
Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 1 month.

Nutrition

Serving Size: 1 cup (approx. 240 ml)
Calories: 180
Sugar: 5g
Sodium: 420mg
Fat: 12g
Saturated Fat: 10g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg