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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Coconut Curry Pumpkin Soup is a delightful vegan dish that combines the creaminess of coconut milk with the rich flavor of pumpkin puree and aromatic spices. This comforting soup is perfect for autumn evenings or cozy gatherings. With just 35 minutes from start to finish and requiring only one pot, this recipe offers a quick and satisfying meal solution.

Ingredients

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  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon mild curry powder
  • 1/2 teaspoon garam masala spice blend
  • 3 cups vegetable stock
  • 1 (14 ounce) can coconut milk (plus more for serving)
  • 3 cups pumpkin puree (or butternut squash)
  • Salt and pepper (to taste)
  • Pumpkin seeds, toasted (optional)
  • Fresh cilantro, chopped (optional)

Instructions

  1. In a medium cooking pot, heat olive oil over medium heat until sizzling hot. Add onion and sauté until soft and translucent, about 4 minutes.
  2. Add garlic and ginger to the pot. Cook until fragrant, about 1 minute.
  3. Stir in curry powder and garam masala. Keep stirring for about 15 seconds to release their flavors.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree. Stir to combine everything well before bringing it to a boil.
  5. Reduce the heat to low. Cover the pot and simmer for 20 minutes. Season with salt and pepper to taste.
  6. Use an immersion blender to puree the soup until smooth. If you don't have one, transfer the soup carefully to a food processor or upright blender to blend.
  7. Serve your Coconut Curry Pumpkin Soup with a drizzle of coconut milk on top. Garnish with toasted pumpkin seeds and fresh cilantro if desired.

Nutrition

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

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