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Coconut Curry Pumpkin Soup Recipe

Coconut Curry Pumpkin Soup Recipe
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★★★★★

4.8 from 24 reviews

A rich and flavorful Coconut Curry Pumpkin Soup that combines the natural sweetness of pumpkin with aromatic spices and creamy coconut milk. This comforting soup offers a perfect balance of warmth and spice, ideal for cozy dinners or as a starter for festive occasions.

Ingredients

Scale

Main Ingredients

  • 4 cups pumpkin puree
  • ½ onion, minced
  • 3 garlic cloves, minced
  • 2 tsp olive oil
  • 2 tsp ginger paste
  • 1 (15 oz) can coconut milk (preferably full fat)
  • 2 cups chicken stock
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 3 tbsp brown sugar
  • 2–3 tbsp red curry paste
  • ⅛ tsp cayenne pepper
  • 1–2 tsp salt, to taste

Garnishes (optional)

  • Pumpkin seeds
  • Creme fraiche

Instructions

  1. Sauté Aromatics: Heat the olive oil in a dutch oven over medium-high heat. Add the minced onions and garlic, sautéing until they become soft and lightly browned, releasing their flavors.
  2. Add Remaining Ingredients: Incorporate the pumpkin puree, ginger paste, coconut milk, chicken stock, cinnamon, nutmeg, brown sugar, red curry paste, cayenne pepper, and salt into the pot. Stir well to combine all ingredients evenly.
  3. Simmer the Soup: Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing the flavors to meld and the soup to heat through thoroughly.
  4. Blend for Creaminess (Optional): For a smoother consistency, transfer the soup in batches to a blender and puree until silky smooth. Return to the pot to warm if needed.
  5. Adjust Thickness (Optional): If the soup is too thin, prepare a cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon water. Gradually stir it into the soup while cooking until desired thickness is reached.
  6. Serve and Garnish: Ladle the soup into bowls and top with pumpkin seeds and a dollop of creme fraiche if desired for added texture and creaminess.

Notes

  • Full-fat coconut milk is recommended for the best creaminess; light versions may result in a thinner texture.
  • Heavy cream can be used as a substitute for coconut milk for a different richness.
  • Adjust spice level by varying the amount of red curry paste and cayenne pepper according to your preference.
  • If you want to make the soup vegetarian, replace chicken stock with vegetable stock.
  • The cornstarch slurry is an effective way to thicken the soup without altering its flavor.

Nutrition

Keywords: pumpkin soup, coconut curry soup, easy pumpkin recipe, creamy pumpkin soup, Thai pumpkin soup, autumn recipes, comfort food

Find it online: https://islawhite.com/coconut-curry-pumpkin-soup-recipe/