Best 3 Coconut Curry Pumpkin Soup Recipes
Indulge in a culinary journey with our tantalizing Coconut Curry Pumpkin Soup, a symphony of flavors that will warm your soul and tantalize your taste buds. This delectable soup, a harmonious blend of sweet pumpkin, aromatic spices, and creamy coconut milk, is not just a meal; it's an experience. As you savor each spoonful, intricate layers of flavors, including a touch of heat from the curry and a hint of sweetness from the pumpkin, will dance on your palate. Prepare to be captivated by this culinary masterpiece, a true testament to the magic that happens when diverse flavors come together in perfect harmony. For those with dietary restrictions, we also offer exciting variations, including a vegan version that swaps coconut milk for almond milk and a gluten-free alternative that uses gluten-free bread or crackers for garnish. Dive into the world of flavors with our Coconut Curry Pumpkin Soup; let your taste buds embark on an unforgettable adventure.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT CURRY PUMPKIN SOUP
This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.
Provided by PHARMERGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
- Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 12 g, Fat 13.5 g, Fiber 3.2 g, Protein 2 g, SaturatedFat 10.6 g, Sodium 600.6 mg, Sugar 5.1 g
COCONUT CURRY PUMPKIN SOUP
Warm up to a comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a medium saute pan over medium-low heat. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
- Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth.
- Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally, until it warmed through, about 10 minutes. Taste the soup and season with the salt and pepper.
- Serve the soup in bowls. Garnish with the sour cream and chopped pumpkin seeds. Serve with lime wedges, if desired.
COCONUT CURRY PUMPKIN SOUP
Soup time! When fall hits, and the weather starts to get chilly, homemade soups are the best way to go. Simply add a salad, sandwich, or protein of your choice to create a full meal.
Provided by Darci Juris
Categories Vegetable Soup
Time 25m
Number Of Ingredients 13
Steps:
- 1. In a large pot, over medium heat, add butter and saute the onions and garlic for about 4 minutes.
- 2. Add the broth, pumpkin puree, curry, coriander, ginger, cayenne, cinnamon and cloves. Stir to combine. Simmer for about 10 minutes.
- 3. Remove from heat and let cool slightly. Transfer, in batches, to a food processor to puree the soup to a smooth consistency. Transfer to the pureed soup to another pot or large bowl.
- 4. Add the coconut milk and brown sugar. Stir to combine. Depending on how sweet and creamy you like it, you can add more brown sugar and milk if needed, to taste.
- 5. Reheat if needed, and serve! Can be refrigerated for up to a week, and reheated.
Tips:
- Choose the right pumpkin. Sugar pumpkins or pie pumpkins are ideal for this soup, as they have a sweet, creamy flesh. Avoid using field pumpkins, as they are too starchy.
- Roast the pumpkin before adding it to the soup. Roasting the pumpkin intensifies its flavor and makes it easier to blend. You can roast the pumpkin in the oven or in a toaster oven.
- Use a good quality curry paste. The curry paste is the key to the flavor of this soup, so it's important to use a good quality paste. Look for a paste that is made with fresh herbs and spices, and avoid pastes that contain artificial ingredients.
- Don't be afraid to adjust the spices. The amount of curry paste and other spices in this soup is just a starting point. Feel free to adjust the spices to your own taste.
- Serve the soup with your favorite toppings. This soup is delicious served with a variety of toppings, such as chopped cilantro, yogurt, or crispy fried shallots.
Conclusion:
This coconut curry pumpkin soup is a delicious and easy-to-make soup that is perfect for a cold day. The combination of sweet pumpkin, creamy coconut milk, and flavorful curry paste creates a soup that is both comforting and satisfying. Serve this soup with your favorite toppings for a complete meal.
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