Curry Pumpkin Soup

Warm up with a taste of the US Virgin Islands with this flavorful Curry Pumpkin Soup recipe. This creamy and aromatic soup is perfect for a cozy night in or as a starter for a special meal.

Curry Pumpkin Soup

Ingredients

  • 1 small pumpkin, peeled and cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • Salt and pepper to taste

Instructions

  1. In a large pot, sauté the onion and garlic until softened.
  2. Add the curry powder and cook for 1-2 minutes to toast the spices.
  3. Add the pumpkin and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the pumpkin is tender.
  4. Use an immersion blender to puree the soup until smooth.
  5. Stir in the coconut milk and season with salt and pepper to taste.
  6. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
40 minutes
Total time:
55 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
220
Carbohydrates
25g
Protein
5g
Fat
12g
Fiber
6g

Supplies

Large pot Immersion blender

Tools

Cutting board Knife Spatula

Serving suggestions

Serve the Curry Pumpkin Soup with a side of crusty bread or a fresh green salad.

Tips & tricks

For an extra kick of flavor, garnish the soup with a dollop of Greek yogurt and a sprinkle of chopped fresh cilantro.

Cost

$10