Creamy pumpkin soup with coconut milk and curry spices is the perfect recipe for colder days. The sweet taste of pumpkin is complemented by mild coconut milk, aromatic ginger, garlic and curry spices. Prepare a fragrant autumn soup that will warm you up and is ready in about 45 minutes.
Pumpkin soup with coconut milk and curry spices
Smooth, creamy and pleasantly aromatic. The sweet taste of pumpkin is combined with coconut milk, curry powder and ginger in this soup. A simple recipe that will warm you up on colder autumn days.
Pumpkin soup is one of the most popular fall dishes. In this version, the classic combination of pumpkin and vegetable broth is complemented by coconut milk, which gives the soup a velvety consistency. Curry powder, garlic and fresh ginger create a more pronounced, spicy flavor. The result is a rich and fragrant soup that you can prepare without complicated procedures.
What will you need?
Ingredients for approximately 4 servings.
Tip: You don't need to peel Hokkaido pumpkin if it has a healthy, well-washed skin. We recommend peeling butternut squash. The 800 g listed is the weight of the pumpkin ready for cooking.
Coconut milk for cooking AROY-D 400ml
Curry powder INDIAN CHEF BRAND VIANCO 100g
Black pepper powder TRS 100g
Coconut oil Nature Best Harvest 500 g
Preparation procedure
Six easy steps to creamy pumpkin soup.
Prepare the aromatic base
In a large saucepan, heat the oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until softened and translucent. Then add the chopped garlic and grated ginger. Cook, stirring constantly, for about 30–60 seconds.
Add curry powder and pumpkin
Add the curry powder and stir briefly to release the aroma. This should take about 15–30 seconds; be careful not to burn it. Then add the pumpkin, cut into smaller cubes, about 2–3 cm. Stir thoroughly to coat it with the spice base.
Boil the pumpkin until soft.
Pour the vegetable stock into the pot. Bring to a gentle boil, cover the pot and cook for about 20–25 minutes. The pumpkin is ready when it can be pierced with a fork without resistance. Stir occasionally during cooking.
Blend until smooth.
Remove the pot from the stove. Using an immersion blender, blend the pumpkin and broth until smooth. If using a stand blender, let the soup cool slightly first and follow the blender manufacturer's instructions.
Soften with coconut milk
Pour the coconut milk into the blended soup and mix well. Return the pot to a low heat and reheat the soup briefly, without boiling. Add salt and black pepper to taste. If the soup is too thick, thin it with a little hot water or broth.
Decorate and serve
Ladle the hot soup into bowls. Garnish with fresh coriander or parsley. For a more beautiful look, you can also add a small amount of coconut milk to the top and gently mix it with a spoon into a pattern.
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