Aromatic Coconut Pumpkin Curry Soup

Recipe Collection: Dinner

Aromatic Coconut Pumpkin Curry Soup brings the rich flavors of a vegan fusion dish that combines the sweetness of pumpkin with the warmth of aromatic curry. This comforting soup is perfect for chilly evenings or as a hearty starter. With a blend of fresh ginger, turmeric, and coconut milk, it offers a unique taste that will warm your soul.

Ideal for those following a vegan diet, this soup is also gluten-free and nut-free, making it a versatile option for various dietary needs. Easily accessible through the easyChef Pro App, you can explore personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance to create a delicious meal!

Overview

This Spiced Coconut Pumpkin Soup is a luxurious, vegan delight that combines the creamy richness of coconut milk with the earthy sweetness of pumpkin. Infused with aromatic curry and a hint of heat, this soup is perfect as a comforting starter or a satisfying meal on its own. The addition of fresh ginger and turmeric elevates the flavor profile, making it a standout dish for any occasion.

Diet Type

Vegan

Allergies

Coconut

Cuisine

Fusion

Serving Size: 6

Cooking Time: 50 minutes

Ingredients

• 0.25 Cup coconut oil
• 1 Cup yellow onion, minced
• 4 Cloves garlic, minced
• 1 Teaspoon fresh ginger, grated
• 3 Cups vegetable broth
• 2 Tablespoons Mae Ploy Yellow Curry Paste
• 0.5 Teaspoon kosher salt
• 0.25 Teaspoon ground coriander
• 0.25 Teaspoon crushed red pepper flakes
• 0.5 Teaspoon turmeric, ground
• 1 15 Ounces (oz) can 100% pure pumpkin
• 1 Cup light coconut milk
• 1 Tablespoon lime juice
• 1 Pinch fresh cilantro, torn, for garnish
• 1 Pinch shaved coconut, torn, for garnish

Steps

1. Heat the coconut oil in a deep pot over medium-high heat. Add the yellow onion, garlic, and ginger. Sauté until the onions are translucent and fragrant, about 5 minutes.
2. Stir in the vegetable broth, Mae Ploy Yellow Curry Paste, salt, coriander, crushed red pepper flakes, and turmeric. Bring the mixture to a gentle boil, stirring occasionally, for about 10 minutes.
3. Reduce the heat to low, cover, and simmer for an additional 15 to 20 minutes to allow the flavors to meld.
4. Whisk in the canned pumpkin and light coconut milk. Cook for another 5 minutes, stirring occasionally.
5. Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, pour the soup into a blender, filling only halfway, and process in batches until smooth.
6. Return the blended soup to the pot and reheat gently over medium heat. Stir in the lime juice to brighten the flavors.
7. Serve hot, garnished with fresh cilantro and shaved coconut for added texture and flavor.

Enjoy this aromatic and creamy soup as a delightful addition to your meal repertoire!