The Galley

Curry Coconut Pumpkin Soup

With fall here and winter on the horizon, there is nothing better than a bowl of homemade soup to warm the body and soul. We have gathered five harvest favourites. When making soups, one of the most crucial ingredients is the stock. You can make your own, or if you are in a pinch or don’t have time, we recommended Better Than Bouillon. It comes in a variety of flavours and is also great in gravy.

Nothing screams fall harvest like pumpkin, and this creamy pumpkin soup hits the mark. Not only filling but full of flavour.

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Curry Coconut Pumpkin Soup

Nothing screams fall harvest like pumpkin, and this creamy pumpkin soup hits the mark. Not only filling but full of flavour.

  • Author: Cyndi Mills - Owner | Publisher CMF Magazine
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 1x

Ingredients

Scale

2 Tbsp olive oil

1 Tbsp curry powder

1 small yellow onion, diced

2 cloves of garlic, minced

1 426 ml / 15 oz can of pure pumpkin puree

½ cup coconut milk

2 ½ cups vegetable stock

1 cup roasted pumpkin seeds

salt to taste

Instructions

Step 1. In a saucepan over medium-high heat, add the olive oil, onion, and garlic. Sauté for several minutes or until the onion is translucent. Add the curry powder and stir for about 20 seconds.

Step 2. Add the pumpkin, stock, and coconut milk, and bring to a boil. Reduce the heat to medium-low and simmer with the lid on for about 20 minutes.

Step 3. Season with salt to taste, and if you’d like, puree the soup until smooth, or just serve it as it with a small drizzle of coconut milk on top and a sprinkle of toasted pumpkin seeds.

 

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