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Pumpkin Coconut Soup

Pumpkin Coconut Soup prepared dish

This creamy pumpkin coconut soup is a delightful blend of flavors, combining the sweetness of pumpkin with the richness of coconut milk. It's perfect for a cozy dinner or a light lunch, offering a warm and comforting experience.

This recipe is thai style, lunch, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include curry powder, vegetable broth, black pepper, salt.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 tbsp curry powder
  • 2 cups vegetable broth
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 1 can coconut milk
  • 0.5 cup fresh cilantro (chopped)
  • 2 cups pumpkin puree
  • 1 tbsp ginger (grated)
  • 2 tbsp olive oil
  • 1 tbsp lime juice

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic, grated ginger, and curry powder, cooking for an additional 2 minutes until fragrant.
  4. Add the pumpkin puree, vegetable broth, coconut milk, salt, and black pepper to the pot.
  5. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.
  6. Remove the pot from heat and stir in the lime juice.
  7. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
  8. Serve hot, garnished with chopped cilantro.

Nutrition (per serving)

  • Calories: 240
  • Protein: 4 g
  • Fat: 14 g
  • Carbohydrates: 28 g
  • Fiber: 5 g
  • Sugar: 3 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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