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Cozy Pumpkin Soup With a Curry Twist
This pumpkin soup has become my fall favorite. The creamy blend of pumpkin and coconut milk with warm Indian spices creates something truly magical. I love making this on chilly evenings when I want something comforting yet a little exotic. It's completely vegan and comes together so quickly you'll want it in your regular dinner rotation.
What Makes This Pumpkin Soup Special
The way this soup combines rich pumpkin with fragrant curry spices creates pure comfort in a bowl. I love that it's naturally creamy without any dairy and takes just over 30 minutes to make. Whether you're serving it for a quiet dinner or starting a special meal it never fails to impress.
What Goes In Your Soup Pot
- Pumpkin puree: Fresh or canned both work beautifully here.
- Coconut milk: The canned kind gives you that perfect creaminess.
- Olive oil: Just enough to get those aromatics going.
- Onion: Any kind works I usually grab yellow onions.
- Garlic and ginger: Fresh makes such a difference in flavor.
- Curry powder and garam masala: These bring all that warming spice.
- Vegetable stock: Makes everything come together perfectly.
- Salt and pepper: Just enough to make the flavors sing.
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Let's Make Soup
- Start With Aromatics
- Get your olive oil hot in a pot then cook those onions until they're soft and sweet. Add garlic and ginger until your kitchen smells amazing.
- Spice It Up
- Stir in your curry spices and let them bloom in the oil it makes them even more flavorful.
- Build Your Soup
- Pour in your stock coconut milk and pumpkin give everything a good stir and bring it to a bubble.
- Let It Simmer
- Turn down the heat cover your pot and let it all come together for about 20 minutes.
- Make It Smooth
- Blend until silky smooth then top with a swirl of coconut milk some pumpkin seeds and fresh herbs.
My Soup Secrets
Always use full fat coconut milk for the creamiest pumpkin soup. If you like things a bit sweet add a spoon of sugar. Want to save time? Chop your onions really small and skip the blending. This soup freezes beautifully perfect for busy days.
Serve It Up
This pumpkin soup begs for warm crusty bread or some crispy croutons on top. Make it a meal with a fresh green salad or some roasted veggies on the side. It's always a hit as a starter for holiday dinners too.
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Frequently Asked Questions
- → Can I use butternut squash instead of pumpkin?
Yes, butternut squash makes a great substitute and gives the same creamy texture.
- → How long will this soup keep in the fridge?
The soup stays fresh in an airtight container for up to four days when refrigerated.
- → Can I freeze this soup?
Yes, it freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- → Is this soup spicy?
Using mild curry powder keeps it gentle, but you can adjust the spices to your taste.
- → Why blend the soup?
Blending creates a smooth, creamy texture. Skip this step if you prefer a more rustic soup.