Ingredients
Scale
- 2 tablespoons olive oil or coconut oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons yellow curry powder (or red curry paste)
- 30 ounces pumpkin puree (two standard cans or fresh roasted)
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon lime juice
- Salt and black pepper to taste
- Optional garnish: Fresh cilantro, pumpkin seeds (pepitas), or a swirl of coconut cream
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until the kitchen smells amazing. Add the curry powder and toast it with the aromatics for one minute to release the essential oils and deepen the flavor.
- Pour in the pumpkin puree and the vegetable broth. Whisk the mixture thoroughly to ensure the pumpkin is fully incorporated into the liquid. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 15 to 20 minutes. This allows the spices to meld with the pumpkin for a cohesive, rich flavor profile.
- Stir in the coconut milk and maple syrup. If you prefer a completely smooth texture, use an immersion blender directly in the pot to puree the soup until velvety. If you don’t have an immersion blender, carefully transfer the soup to a standard blender in batches. Once smooth, stir in the lime juice and season with salt and pepper. Ladle the soup into bowls and garnish with toasted pumpkin seeds and fresh cilantro before serving warm.
- Cook Time: 40 minutes