Savory pumpkin soup curry powder (Printable Version)

Velvety pumpkin blended with spices for a comforting and creamy bowl.

# What You'll Need:

→ Vegetables

01 - 2.2 lbs pumpkin (Hokkaido or butternut), peeled and cubed
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and chopped

→ Liquids

05 - 3 cups vegetable broth
06 - 3/4 cup plus 2 tbsp unsweetened coconut milk

→ Spices & Seasonings

07 - 2 tbsp olive oil
08 - 2 tsp curry powder
09 - 1/2 tsp ground cumin
10 - 1/2 tsp ground ginger
11 - Salt, to taste
12 - Black pepper, to taste

→ Garnish (optional)

13 - Fresh coriander leaves
14 - Toasted pumpkin seeds
15 - A swirl of coconut milk

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Add minced garlic and chopped carrot to the pot, cooking for 2 minutes while stirring frequently.
03 - Incorporate curry powder, ground cumin, and ground ginger; cook for 1 minute until aromatic.
04 - Stir in cubed pumpkin, coating it evenly with the spices.
05 - Pour in vegetable broth. Bring to a boil, reduce heat, and simmer uncovered for 20 to 25 minutes until pumpkin and carrot are very tender.
06 - Remove from heat and blend the soup using an immersion blender or countertop blender until smooth and velvety.
07 - Stir in coconut milk, then season with salt and black pepper to taste. Reheat gently if necessary without boiling.
08 - Ladle soup into bowls and garnish with fresh coriander leaves, toasted pumpkin seeds, and an optional swirl of coconut milk.

# Expert Advice:

01 -
  • It's ready in under an hour and tastes like you've been cooking all day.
  • The curry-spiced warmth feels sophisticated without being fussy or pretentious.
  • Coconut milk transforms simple vegetables into something silky and luxurious.
02 -
  • Do not skip the blooming of the spices—it's the difference between a decent soup and one that tastes like it was meant to exist.
  • Coconut milk separates; stir the can well before using it, and never boil the soup after adding it or the cream will break and the texture suffers.
03 -
  • Make extra and freeze it—this soup keeps beautifully and tastes even better the next day when the flavors have had time to settle.
  • Serve it alongside crusty bread or naan; the soup needs something to dip and soak up, which somehow makes it taste more complete.

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