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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup
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Indulge in the comforting embrace of our Coconut Curry Pumpkin Soup, a delightful dish that combines rich flavors and creamy textures, perfect for cozy evenings or family gatherings. This easy-to-make vegan soup is crafted with wholesome ingredients like pumpkin puree and coconut milk, delivering a nourishing meal in just over 35 minutes. Whether you’re looking to warm up during chilly seasons or simply want a quick weeknight dinner, this one-pot wonder is sure to satisfy your cravings. With its aromatic spices and luscious consistency, each spoonful will transport you to a culinary paradise. Enjoy it as a starter or pair it with crusty bread for a hearty main course.

Ingredients

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  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon mild curry powder
  • 1/2 teaspoon garam masala spice blend
  • 3 cups vegetable stock
  • 1 (14 ounce) can coconut milk (plus more for serving)
  • 3 cups pumpkin puree (or butternut squash)
  • Salt and pepper (to taste)

Instructions

  1. Heat olive oil in a medium pot over medium heat. Sauté diced onion until soft (about 4 minutes).
  2. Stir in minced garlic and ginger, cooking until aromatic (about 1 minute).
  3. Add curry powder and garam masala; toast for 15 seconds.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; stir to combine and bring to a boil.
  5. Reduce heat to low, cover, and let simmer for 20 minutes. Season with salt and pepper.
  6. Blend until smooth using an immersion blender or food processor.
  7. Serve hot, garnished with optional toppings.

Nutrition

Find it online: https://nellybakes.com/coconut-curry-pumpkin-soup/