Coconut Curry Pumpkin Soup
The flavors in this soup are BANGIN' y'all! I had never had anything with curry before making this soup so I was super excited to try this one out. It's now gonna be in my rotation this holiday season. All the flavors of seasonings combined, mixed with pumpkin and coconut milk...delicious!
This is a great recipe post halloween to use your pumpkins for more than just decorations. I love this recipe for the winter time and fall season!
This recipe pairs well with my Sweet Rolls or Southern Style Biscuits.
Coconut Curry Pumpkin Soup
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
American, Indian
Ingredients
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2 tablespoon butter salted or unsalted works
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1 small/medium pumpkin OR 2 cups of pumpkin puree
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1 small white onion diced
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3 cups vegetable broth
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1 can coconut milk
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curry powder
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pumpkin spice
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ground ginger
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garlic powder
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coriander
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chili flakes
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cayenne pepper
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ground cinnamon
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If you're feeling fancy...
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1 dash black pepper
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1 sprinkle dried parsley
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1 sprinkle chopped pistachios
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drizzle coconut cream
Directions
If using a raw small/medium pumpkin...start by making your pumpkin puree
Let's reuse our decorative pumpkins and make something delicious! Start by pre-heating your oven to 350℉.
Grab your pumpkin and, using your cutting knife and board, cut the pumpkin in half, long ways. Using a spoon or your hands, scoop out the pumpkin seeds and pulp. (You can save the seeds for roasting later if you want a little snack)
Place the pumpkin halves cut-side down on a baking sheet lined with your aluminum foil. Roast in the preheated oven for about 45-60 minutes or until the pumpkin is tender and easily pierced with a fork.
When done, remove the pumpkin from the oven and allow it to cool for about 15 minutes. Once it's cool enough to handle, scoop the flesh out of the pumpkin skin using a spoon.
Place the scooped pumpkin flesh in your small/medium bowl and use your immersion blender to blend until smooth and creamy. If the puree is too thick, you can add a tablespoon or two of water to help it blend smoothly. Measure out two cups worth and add in your seasonings and spices. Mix together with your spoon.
Then complete the steps below, using your homemade pumpkin puree.
If using pumpkin puree...start with your vegetable broth
Using your knife and cutting board, dice your small white onion until you get small pieces.
Next, melt your butter in your cast iron skillet and place on stove on medium-low heat. When butter is completely melted, add in your diced white onion pieces and sauté until they start turning slightly brown.
Then add in your vegetable broth and coconut milk. Using your spatula, stir together quickly and continue heating on stovetop on medium-low heat while you work on your pumpkin mix.
Measure out enough for 2 cups worth of pumpkin puree and place in your small/medium mixing bowl. Add in your seasonings and spices. Mix together with your spoon.
Then transfer your pumpkin mix into the vegetable broth and using your immersion blender, combine everything together in your cast iron skillet until you get a nice creamy orange blend of soup.
If you're feeling fancy...
After pouring a bowl of the soup, top with a drizzle of coconut cream and add a dash of chopped pistachios, black pepper, and dried parsley.
Recipe Note
Equipment
1 Large Cast Iron Skillet
1 Cutting Knife
1 Cutting Board
1 Small/Medium Mixing Bowl
1 Spoon
1 Immersion Blender
1 Ladle or Large Spoon Spatula
1 Baking Sheet if using a raw pumpkin for recipe
Aluminum Foil if using a raw pumpkin for recipe
Storage
Cool the Soup: Allow the soup to cool completely to room temperature.
Airtight Container: Transfer the soup into an airtight container.
Refrigerate: Store in the refrigerator for up to 4-5 days.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave for 1-2 minutes, stirring halfway through.
Freeze for Longer Storage: If you want to freeze the soup, transfer it to a freezer-safe container or resealable freezer bags. Leave some room for expansion.
Freezer Life: The soup can be frozen for up to 3 months.
Thawing: To thaw, place the soup in the refrigerator overnight, then reheat on the stove or in the microwave as needed.
Avoid Freezing Garnishes: If you add toppings like fresh herbs or coconut cream, store them separately and add after reheating.
FAQ
Is this recipe vegan friendly?
Yes it is! The use of coconut milk makes this a great vegan recipe.
Is this gluten free?
Yes! No use of gluten was involved in the making of the soup.
