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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Indulge in the warm embrace of Coconut Curry Pumpkin Soup, a vibrant and creamy dish that’s perfect for chilly evenings or festive gatherings. This delightful vegan soup combines rich coconut milk with aromatic spices to create a comforting bowl of flavor. With a base of pumpkin puree, this recipe is not only quick to prepare but also nutritious, packed with fiber and vitamins. In just over 35 minutes, you can whip up this easy one-pot meal that will satisfy your taste buds and impress your guests. Whether enjoyed as an appetizer or paired with crusty bread for a hearty meal, this Coconut Curry Pumpkin Soup is sure to become a favorite in your kitchen.

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. In a large cooking pot, heat olive oil 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 mild curry powder and garam masala; cook for 15 seconds to release their flavors.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree. Stir well and bring to a boil.
  5. Reduce heat to low, cover, and simmer for 20 minutes. Season with salt and pepper to taste.
  6. Use an immersion blender to puree the soup until smooth or blend in batches if necessary.
  7. Serve hot, garnished with additional coconut milk, toasted pumpkin seeds, and fresh cilantro if desired.

Nutrition

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