Description
This creamy Coconut Curry Pumpkin Soup combines roasted pumpkin, red curry paste, and coconut milk for a rich and flavorful vegan meal. It’s a comforting, spiced soup with warming ginger and lime leaves, perfect for cool days or anytime you want a satisfying plant-based dish.
Ingredients
Scale
Main Ingredients
- 2-3 tablespoons coconut oil
- 1 large onion, coarsely chopped
- 4 garlic cloves, whole
- 3 lime leaves (or a bit of 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 of cayenne pepper
- Sea salt and fresh black pepper to taste
Optional Garnish
- Sauteed kale or other greens
Instructions
- Prepare the base: In a large pot over medium heat, warm the coconut oil. Add the chopped onion and season with salt and pepper. Cook until the onion is soft and translucent, about 5 to 7 minutes. Then add the whole garlic cloves, lime leaves, red curry paste, and grated ginger. Stir and cook for another 2 to 3 minutes until the mixture becomes fragrant.
- Add pumpkin and liquids: Stir in the roasted pumpkin pieces and mix well. Allow the pumpkin to cook for a few more minutes, breaking apart any large chunks with a wooden spoon or spatula. Before the mixture starts to stick to the bottom, pour in the coconut milk and vegetable broth. Add a drizzle of maple syrup and a pinch of cayenne pepper. Cover the pot and let the soup simmer gently for 20 to 25 minutes, stirring occasionally.
- Blend the soup: Remove the lime leaves from the pot. Transfer the soup in batches to a high-speed blender and puree until the texture is smooth and creamy. Taste the soup and adjust seasoning with salt, pepper, or more cayenne if desired.
- Serve: Pour the blended soup back into the pot to warm if needed. Serve hot with extra coconut milk drizzled on top and a few additional pinches of cayenne pepper for heat. Optionally garnish with sautéed kale or other greens for added texture and nutrients.
Notes
- To roast the pumpkin in advance: Preheat oven to 400°F (200°C). Place the whole pumpkin in the oven for 15-20 minutes to soften slightly. Once cool enough to handle, cut into quarters. Drizzle with olive oil and season with salt and pepper. Roast for an additional 35-50 minutes until the pumpkin flesh is very soft. Cool, then scoop out seeds and skin before using in the soup.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust cayenne pepper to control the heat level to your preference.
- Use full-fat coconut milk for a richer soup, or light for lower calories; both work well.
Nutrition
- Serving Size: 1 cup (approx. 245g)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 13 g
- Saturated Fat: 10 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
