Coconut Curry Pumpkin Soup Bowl

This liquid heaven for me on a chilly day can turn up as a warm and creamy bowl of Coconut Curry Pumpkin Soup. It is rich and comforting yet so easy, even with flat-simple ingredients that you probably have around the house. It’s one of those recipes that really looks high-end but takes you under an hour to create.

What is Coconut Curry Pumpkin Soup Bowl All About?

This velvety soup consists of a puree of pumpkin blended with coconut milk, together with various spices of curry, which convey comfort and caprice altogether. The pumpkin part lends a naturally sweet foundation, while the coconut milk adds a touch of creaminess to round off the mild heat from the curry powder. Hearty enough for dinner but delicate enough for lunch.

Ingredients

Base

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated

Main Flavor

• 3 cups pumpkin puree (or roasted pumpkin)
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• ½ teaspoon turmeric

Seasoning

• Salt and pepper to taste
• Juice of ½ lime
• Fresh cilantro, for garnish

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add onion, garlic, and ginger. Sauté until soft and fragrant.
3. Sprinkle curry powder, cumin, and turmeric. Cook for 1 minute to release flavors.
4. Add pumpkin puree, coconut milk, and vegetable broth. Stir to combine well.
5. Bring to a boil, reduce the heat, and simmer for 20 minutes.
6. Blend until smooth with an immersion blender (or cautious use of a standard blender).
7. Add lime juice, season with salt and pepper.
8. Spoon into bowls, and garnish with fresh cilantro.

Storage Tips

• Store leftovers in the fridge for up to 4 days.
• Freeze in airtight containers for up to 2 months. Just reheat gently on the stove.

Serving Suggestions

• Serve with crusty bread or naan for dipping.
• Add a scoop of rice or quinoa for extra heartiness.
• Top with roasted chickpeas for crunch.

Pro Tips & Variations

• Want it creamier? Add more coconut milk.
• Like it spicy? Add chili flakes or a dash of cayenne.
• Out of pumpkin? Swap it out with butternut squash or sweet potatoes.

FAQs

1. Spicy Coconut Curry Pumpkin Soup Bowl?

Usually mild; you can spice it up as you desire.

2. Is it possible to make this vegan?

This soup is completely vegan, using coconut milk and veggie broth.

3. Can I substitute something else for the pumpkin?

Butternut squash and sweet potatoes work just as well.

4. Is using light coconut milk okay?

Absolutely; the only downside is that the result will not be as creamy.

Try It!

This Coconut Curry Pumpkin Soup Bowl is a comfort dish in my books; it’s really easy, filling, and flavoured to the hilt. If you’re looking for cozy, then try this recipe. Trust me, after you’ve cooked this, you’ll revisit it time and again all season long!