Warm and comforting, this pumpkin soup with curry and coconut milk encompasses the essence of fall. A pumpkin soup can of course can go in so many directions. This one is includes Caribbean flavors starting with earthy Indian curry as well as allspice (pimento), which is a main player in Caribbean cuisines. Together with cayenne and coriander, they give this soup just the right amount of complexity and a very subtle amount of heat.
I used a mild curry, but of course, if you like spicy, you could up things up a notch. And if you we hoping for a Thai-style curry pumpkin soup than I can happily say that I also have the perfect recipe for you – a Thai pumpkin and carrot soup with creamy coconut.
End your weekend and start your week with pumpkin soup with curry & coconut milk
But back to this pumpkin soup recipe. For me, weekends are made for soup making. Especially lazy Sunday afternoons, where I just want to curl up in front of the fireplace with a warm bowl of soup (and enjoy the fact that a big pot of soup means that there is no cooking on Monday). So Sunday afternoon, starts the process of chopping and stirring, and enjoying a wonderful bowl of something warming, satisfying and nutritious.
The great things is, this pumpkin soup with curry and coconut milk also makes a great appetizer for your holiday dinner table. A creamy pumpkin soup, in general, is a great choice for entertaining since it can easily be prepared ahead of time and be taken along to gatherings with friends and family. Whether it’s a tasty apple and butternut squash soup (one of my favorites for serving at Christmas), or a simple creamy Hokkaido soup with ginger and coconut, there’s always a place for comfort food in a bowl.
Why I love this soup. It’s:
Easy to make and healthy
Warming on a cold fall or winter night
Pumpkin Soup with Curry and Coconut Milk
- 1 1/2 tablespoon coconut oil
- 1 medium carrot, peeled and diced
- 1 small Hokkaido pumpkin, chopped (1 kg)
- 2 small yellow onions, diced
- 1 tablespoon tomato paste
- 1/4 tablespoon freshly chopped thyme
- 1/2 teaspoon ground allspice
- 1 whole bay leaf
- 1/8 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 tablespoon curry powder
- 1/2 teaspoon sea salt
- 3 garlic cloves minced
- 3 cups vegetable broth
- 400 ml organic coconut milk
- freshly ground pepper, to taste
- cilantro leaves, to garnish
- In a large pot, heat the coconut oil over medium to medium-high heat and saute carrots, pumpkin, and onion, stirring occasionally, for 10-12 minutes.
- Add the tomato paste, fresh thyme, allspice, bay leaf, cayenne pepper, coriander, curry powder, garlic and salt. Stir to combine.
- Add the broth and coconut milk to the pot. When liquid comes to a slight boil, reduce the heat and let simmer until everything is cooked, approximately 30 minutes. Remove the bay leaf.
- Season with a little more salt and pepper, to taste.
- Using a handheld immersion blender, puree the soup to desired consistency.
- Alternatively, purée in a blender, in small batches as necessary. If using a blender make sure the hole in the center of the lid is open to allow steam to escape.
- Garnish with chopped cilantro and enjoy!
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