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Creamy Coconut Pumpkin Soup Recipe

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Creamy Coconut Pumpkin Soup combines smooth pumpkin, rich coconut milk, ginger, garlic, and warming spices for a velvety, comforting meal. Ready in about 30 minutes, it makes an easy vegan lunch, dinner, or starter.

Ingredients

  • 2 tablespoons olive oil or coconut oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • Pinch of cayenne pepper or red pepper flakes, optional
  • 1 (15-ounce) can pumpkin puree
  • 1 (13.5-ounce) can full-fat coconut milk
  • 2 cups vegetable broth
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lime juice
  • Fresh cilantro or parsley for garnish, optional
  • Pumpkin seeds for garnish, optional
  • Extra coconut milk for serving, optional

Instructions

  1. Heat the olive oil or coconut oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent.
  2. Add the minced garlic and grated ginger and cook for 30–60 seconds, until fragrant.
  3. Stir in the curry powder, cumin, cinnamon, and optional cayenne pepper or red pepper flakes. Cook briefly until the spices are fragrant.
  4. Add the pumpkin puree and stir until combined with the onion and spices.
  5. Pour in the coconut milk and vegetable broth. Stir until the soup is smooth and evenly combined.
  6. Bring to a gentle simmer, reduce the heat to medium-low, and simmer for about 15 minutes, stirring occasionally.
  7. For an especially silky texture, carefully blend the soup with an immersion blender until completely smooth. This step can be skipped if the soup is already smooth enough.
  8. Season with salt and black pepper. Stir in the fresh lime juice and adjust the seasonings to taste.
  9. Ladle the soup into bowls and garnish with a swirl of coconut milk, pumpkin seeds, and fresh cilantro or parsley if desired.

Notes

  • For a Thai-inspired variation, replace some or all of the curry powder with Thai red curry paste and add extra lime juice and cilantro.
  • For a spicier soup, increase the cayenne or red pepper flakes, or cook a finely chopped chili with the onion.
  • For warmer, slightly sweeter flavor, add a little extra cinnamon and a small pinch of nutmeg.
  • For a heartier meal, add cooked red lentils or chickpeas.
  • Fresh roasted or steamed pumpkin can replace canned pumpkin. Use approximately 2 cups of smooth pumpkin puree.
  • For a thicker soup, simmer uncovered for a little longer or add additional pumpkin puree.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Freeze the cooled soup in freezer-safe containers for up to 2–3 months and thaw overnight in the refrigerator.
  • Reheat gently on the stovetop or in the microwave. Add vegetable broth, water, or coconut milk if the soup becomes too thick.
  • Serve with crusty bread, garlic bread, toasted pita, or a green salad. Crispy chickpeas, toasted coconut, pumpkin seeds, or fresh herbs also make flavorful toppings.

Nutrition

Find it online: https://thefamilycooking.com/creamy-coconut-pumpkin-soup-recipe/