Description
A creamy and comforting coconut curry pumpkin soup, infused with warm spices and fresh ginger, perfect for chilly days.
Ingredients
- 1 kg pumpkin, peeled, seeded, and cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–2 tbsp red curry paste (adjust to taste)
- 400 ml can coconut milk
- 500 ml vegetable or chicken stock
- 1 tbsp lime juice
- Salt and pepper to taste
- Fresh coriander leaves for garnish
- Optional: toasted pumpkin seeds or a drizzle of coconut cream
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion and sauté for 5 minutes until translucent.
- Stir in garlic, ginger, and red curry paste; cook for 1–2 minutes until fragrant.
- Add pumpkin cubes and stir to coat with the spices.
- Pour in the stock and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes until pumpkin is tender.
- Stir in coconut milk and simmer for another 5 minutes.
- Remove from heat and blend soup until smooth using a stick blender or in batches in a blender.
- Return soup to low heat, stir in lime juice, and season with salt and pepper. Heat through gently.
- Serve garnished with coriander and optional toppings.
Notes
- Roasting the pumpkin beforehand adds a deeper flavor.
- Adjust curry paste to control spice level.
- Soup can be made ahead and reheated gently.
- Freeze leftovers in portions for up to 3 months.