Pumpkin Coconut Curry Soup

Food
pumpkin coconut curry soup

Let’s talk about pumpkin. Do you love it? This winter squash is one of the few vegetables that I can only tolerate in small doses. Don’t get me wrong. There’s nothing I’d rather do than sit a home carving out pumpkins that will rot on your doorstep. Scratch that. There’s plenty I’d rather be doing.  And I feel as though I am doing a disservice to all food bloggers out there who have spent months creating the most delectable pumpkin-inspired recipes, but I digress. I just don’t love it. I like it, but I don’t love it.

pumpkin coconut curry souppumpkin coconut curry souppumpkin coconut curry soup

That said, this is one pumpkin dish that I will eat over and over again. It’s warm, comforting, creamy and best of all, coconutty. I found the original recipe on Naturally Ella back when I was preparing to do my 30 Day Clean Eating Challenge (circa 2012 Miss Epicure). I was browsing the site for fall recipes and this one popped up. Intrigued by the “coconut” in the recipe title, I decided to give it a whirl. Turns out, it wasn’t so bad. The coconut milk gives the soup a perfect creaminess, while the pumpkin adds some depth. The curry is the most suitable spice for this dish and the scallions add just a touch of fresh.

pumpkin coconut curry souppumpkin coconut curry soup

One of  my favorite things about this recipe is it’s quick, easy and simple. It takes maybe 20 minutes to prepare (if you take the easy way like I do – hello, pumpkin puree!). The soup contains only five ingredients, not including olive oil and salt.

The curry has a warming flavour that makes it a perfect dish for these chilly days. And the coconut milk provides you with some great healthy fats to keep you full and satisfied.

The recipe I have included here is slightly modified from the original one on Naturally Ella.

You’re gonna want to save this one and pull it out on a chilly night with some toasted bread or biscuits.

pumpkin coconut curry soup

Pumpkin Coconut Curry Soup

  • Servings: 3-4
  • Time: 20 minutes
  • Print

INGREDIENTS

  • one can pumpkin puree (NOTES: If you are using pumpkin puree, make sure you DON’T get pumpkin pie filling. I made that mistake once. If you not using puree, roast your pumpkin first. Cut pumpkin into chunks. Roast for 40-45 minutes. Remove pumpkin from its shell. It should be soft already. If it isn’t, puree it in a blender, or use an immersion blender. Set packed pumpkin aside.)
  • 1 bunch scallions, diced
  • curry powder, to taste, but you’ll want at least 2 TBSP
  • 2-3 cups veggie broth
  • salt, to taste
  • 1/2 can coconut milk (I use the full fat version to make it extra creamy)

INSTRUCTIONS

  1.  If you are roasting your pumpkin, do that now.
  2.  Heat oil in a large saucepan or Dutch oven. Sautee scallions for 3-5 minutes.
  3.  Add curry powder. Cook for a few seconds, until you can smell the curry.
  4.  Add pureed pumpkin and veggie broth. (This is where you can use that immersion blender.)
  5.  Add in coconut milk.
  6.  Add salt if needed.
  7.  Serve with roasted pumpkin seeds and a swirl of coconut milk.

xo _ britt

Previous Story
Next Story

You Might Also Like

No Comments

Leave a Reply