1. Recipes

How to Make Curried Pumpkin-Coconut Soup - A Step-by-Step Guide

When the weather starts to turn colder, there is nothing quite like a bowl of comforting soup to warm you up from the inside out. And what better way to celebrate the fall season than with a Curried Pumpkin-Coconut Soup? This soup is not only delicious, but it also captures the flavors of autumn perfectly, with its creamy and comforting texture and the warming spices of curry.

This recipe is perfect for those who love the combination of sweet and savory flavors. The sweetness of the p...

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Ingredients

  • 4 tablespoons unsalted butter
  • 1 sweet onion, roughly chopped
  • 2 tablespoons minced garlic
  • 5 tablespoons curry powder, divided
  • 2 red bell peppers, chopped
  • 1 carrot, chopped
  • 1 green apple - peeled, cored, and chopped
  • 3 tablespoons ground turmeric
  • 2 tablespoons ground thyme
  • 1 (1 inch) piece fresh ginger, finely chopped
  • 1 (29 ounce) can pumpkin puree
  • 1 (14 ounce) can cream of coconut
  • 2 (32 fluid ounce) containers vegetable broth
  • 2 tablespoons honey, divided, or to taste
  • salt to taste
  • 2 pinches cayenne pepper, divided, or to taste
  • 2 pinches red pepper flakes, divided, or to taste
  • ½ cup roughly ground roasted peanuts (Optional)
  • 2 tablespoons Sriracha sauce

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 16
  • Yield: 16 servings

  • Melt butter over medium heat in a large stockpot. Add onion, garlic, and 2 tablespoons curry powder; coat with butter and cook and stir for about 2 minutes.
  • Add bell peppers, carrot, and apple to the pot. Toss to coat and cook in the butter; add remaining curry powder, turmeric, and thyme. Let vegetables cook in the butter, stirring regularly, for about 6 minutes. Stir in ginger.
  • Pour pumpkin and coconut cream into the pot and toss to incorporate, about 2 minutes. Pour in vegetable broth, cover, and cook over medium-low heat until vegetables are all soft, 30 to 35 minutes. Season with 1 tablespoon honey, salt, 1 pinch cayenne pepper, and 1 pinch red pepper flakes.
  • Add soup to a blender or a food processor in batches and puree until smooth. Pour puree into a separate stockpot if serving immediately, or into a glass storage jar if holding overnight. Toss in peanuts.
  • Warm pureed soup over low heat, about 5 minutes; season with remaining honey, salt, cayenne, red pepper flakes, and Sriracha sauce and serve.

    • Nutrition

    209 cal.

    • Total Fat: 10g
    • Saturated Fat: 6g
    • Cholesterol: 8mg
    • Sodium: 494mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 4g
    • Total Sugars: 20g
    • Protein: 3g
    • Vitamin C: 24mg
    • Calcium: 56mg
    • Iron: 3mg
    • Potassium: 303mg

    Categories

    Soup recipes
    Curry recipes
    Pumpkin recipes
    Coconut recipes