Description
This spicy pumpkin soup is a cozy, flavor-packed fall favorite made with pumpkin puree, coconut milk, and bold spices. A creamy vegan soup recipe ready in just 30 minutes, perfect for weeknight dinners or comforting autumn meals.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 teaspoon curry powder
1/2 teaspoon chili flakes (adjust to taste)
2 cups pumpkin puree
3 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste
Instructions
1. Heat olive oil in a pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
2. Add minced garlic and grated ginger. Sauté for another minute until fragrant.
3. Stir in curry powder and chili flakes, toasting them for 30 seconds to release aroma.
4. Add pumpkin puree and mix well to combine with the aromatics.
5. Pour in vegetable broth gradually, stirring to create a smooth consistency. Bring to a simmer and let cook for 15 minutes.
6. If desired, blend the soup using an immersion blender or regular blender for a smooth texture.
7. Stir in coconut milk and season with salt and pepper to taste. Heat through before serving.
8. Serve hot with optional garnish of coconut milk swirl or fresh herbs.
Notes
Make it vegan by using full-fat coconut milk and vegetable broth.
Adjust chili flakes to control the heat level.
For ultra-smooth texture, blending the soup is key.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian, Fall Recipes
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg