Pumpkin Curry Soup (Vegan!)
This cozy Pumpkin Curry Soup is creamy, warming, and packed with bold curry-spiced flavor. It's made with simple seasonal ingredients for a healthy meal or vibrant side dish.
Servings: 5
Ingredients
- 1 medium yellow onion
- 3 cups butternut squash, cubed*
- 3 cloves garlic
- 1/2 tsp. ginger, freshly grated
- 2 1/2 cups vegetable broth
- 13.5 oz. can coconut milk, unsweetened
- 15 oz. can pumpkin puree
- 1 Tbsp. curry powder
- 1/2 tsp. ground cumin
- 1/4 tsp. salt
Instructions
- Dice the onion. Peel and cube the butternut squash.
- In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince the garlic and grate the ginger.
- When onion is translucent, add garlic, ginger, curry powder, cumin, and salt. Stir and cook 1 minute.
- Then add butternut squash, broth, coconut milk, and pumpkin puree. Stir well and bring to a light boil. Then reduce heat, cover, and lightly simmer for 20 minutes.
- Then carefully blend the soup until smooth & creamy. I highly recommend an immersion blender. (Otherwise you'll need to carefully transfer the soup in batches to a blender. Please use extreme caution with this, as hot foods can erupt in the blender.)
- Salt & pepper to taste. Garnish with any desired toppings.
Notes
*Butternut squash: 3 cups cubed squash equals about 1 pound cubed or 420 grams.
Toppings (optional): Fresh cilantro, swirl of coconut milk, maple syrup, pumpkin seeds, dairy-free sour cream or plain yogurt, fresh lime juice, roasted chickpeas, etc.
Curry powder: Adjust this amount to your liking. I enjoy 1 Tbsp. for strong flavor and a warmly spiced kick. But you can reduce it to 2 tsp. for less, or increase it for even more.
Yield: Recipe makes about 8 cups blended soup.
Nutrition Per Serving (Estimate)
Calories: 265 kcal | Carbohydrates: 26 g | Protein: 4 g | Fat: 19 g | Saturated Fat: 16 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Potassium: 734 mg | Fiber: 7 g | Sugar: 9 g | Vitamin A: 22431 IU | Vitamin C: 26 mg | Calcium: 91 mg | Iron: 4 mg
