This Roasted Pumpkin and Curry Coconut Soup Recipe combines the natural sweetness of roasted pumpkin with the rich flavors of coconut milk and aromatic spices. It’s a comforting and satisfying soup perfect for any season.
The recipe is easy to follow and ideal for a cozy dinner or a festive gathering. It can be served as a starter or a main dish, and you can adjust the spice level to suit your taste.
Delicious Roasted Pumpkin and Curry Coconut Soup
This soup features roasted pumpkin blended with coconut milk, curry powder, and vegetable broth, creating a creamy and flavorful dish. The recipe takes about 50 minutes from start to finish and serves 4 people.
Ingredients
- 1 medium pumpkin, peeled, seeded, and diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Roast the Pumpkin: Preheat the oven to 400°F (200°C). Toss the diced pumpkin with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender.
- Sauté Aromatics: In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 5 minutes).
- Add Spices: Stir in the curry powder and cook for an additional minute until fragrant.
- Combine Ingredients: Add the roasted pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
- Add Coconut Milk: Stir in the coconut milk and heat gently. Adjust seasoning with salt and pepper.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro, if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 250kcal
- Fat: 15g
- Protein: 4g
- Carbohydrates: 30g
