Creamy Autumn Delight: Curried Pumpkin Coconut Soup

Curried Pumpkin Coconut Soup

Today, I’m excited to share a warm and comforting recipe perfect for the cool autumn evenings. This curried pumpkin coconut soup is a unique blend of flavors that will surely surprise and delight your taste buds.

Ingredients:

• 1 small pumpkin, diced (about 500g)
• 1 onion, chopped
• 2 garlic cloves, minced
• 400ml coconut milk
• 500ml vegetable broth
• 2 tbsp curry powder
• 1 tsp grated ginger
• 1/2 tsp cayenne pepper
• to taste
• fresh cilantro, chopped (for garnish)

Kitchen Tools:

• chef’s knife
• cutting board
• large pot
• immersion blender

To start, heat some oil in a large pot and sauté the chopped onion and minced garlic until fragrant. Add the diced pumpkin, curry powder, grated ginger, cayenne pepper, salt, and pepper. Stir well to coat the pumpkin in the spices.

Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer and let it cook until the pumpkin is tender, about 20-25 minutes. Use an immersion blender to blend the soup until smooth.

Taste and adjust the seasoning if needed. If the soup is too thick, you can add more vegetable broth to reach your desired consistency. Serve hot, garnished with fresh cilantro.

This curried pumpkin coconut soup weighs approximately 1300g once cooked, making about 4 servings. Each serving is around 325g, with an estimated calorie count of 250 per serving.

One unique tip for this recipe is to sprinkle some toasted coconut flakes on top for added crunch and flavor. It adds a nice contrast to the creamy soup.

I hope you give this delicious soup a try and feel free to customize it with your favorite spices or toppings. Enjoy!