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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Indulge in the warmth of Coconut Curry Pumpkin Soup, a comforting and creamy dish perfect for chilly evenings or festive gatherings. This vegan soup is not only easy to whip up in under 40 minutes but also offers a delightful blend of flavors from curry powder and garam masala. The combination of pumpkin puree and rich coconut milk creates a visually appealing and satisfying bowl that’s perfect as a starter or the main attraction. Enjoy it with crusty bread, fresh greens, or even on its own for a quick weeknight meal.

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, for topping)
  • fresh cilantro, chopped (optional, for topping)

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent, about 4 minutes.
  2. Add minced garlic and ginger; cook for 1 minute until fragrant.
  3. Stir in curry powder and garam masala for 15 seconds to release their flavors.
  4. Add vegetable stock, coconut milk, and pumpkin puree; mix well and bring to a boil.
  5. Reduce heat, cover, and simmer for 20 minutes. Season with salt and pepper.
  6. Blend the soup until smooth using an immersion blender or standard blender.
  7. Serve warm, topped with additional coconut milk, toasted pumpkin seeds, or chopped cilantro if desired.

Nutrition

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

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