Coconut Curry Pumpkin Soup
January 27, 2010
Staring in my cabinet at two cans of pumpkin puree that were left over from my holiday baking, I asked myself, “what can I do with this besides wait until next holiday season to bake with it, or cheat on my New Year’s resolution to cut back on sweets with an attempt at pumpkin cheesecake?” The answer: a warming and slightly spicy pumpkin soup.
Leaning on my love of coconut, cilantro and fragrant curry powder, I looked to those ingredients to add full-bodied flavor to this vegetarian and vegan friendly soup. A sauté of diced onions and garlic in coconut oil provide the foundation for the soup followed by the pumpkin puree, which is then made rich and smooth with coconut milk and vegetable broth. When creating this recipe I used full fat coconut milk that includes the thick cream, but light coconut milk will work perfectly fine as well.
I shared this pot of soup for lunch with my fellow classmates in my yoga teacher training program and it was a big hit! Not to mention, just what we needed on a cold January afternoon. I hope you enjoy it too!
Note: There’s a debate among health and nutrition circles as to whether or not coconut oil should be a part of a healthy diet. I tend to lean toward arguments for coconut oil’s health benefits, but here are some helpful links – one of which discusses the arguments against coconut oil – so that you can inform yourself.
Coconut Curry Pumpkin Soup
Serves 83 teaspoons coconut oil or extra-virgin olive oil
1 small yellow onion, diced
5 garlic cloves, minced
1 teaspoon curry powder (mild or hot)
2 15-oz. cans pumpkin puree
1 14-oz. can coconut milk
1 quart (4 cups) vegetable broth
4 cups water
2 tablespoons chopped fresh cilantro
Squeeze of juice from 1/2 lime
3 teaspoons salt plus more to taste
Fresh cracked black pepper to tasteIn a large pot, heat coconut oil over medium heat, then add onions, garlic and curry powder and sauté stirring occasionally until onions are soft (about 8 minutes or so). Next, add pumpkin puree, then stir in coconut milk, vegetable broth and water followed by salt and pepper. Bring soup to a boil, then reduce heat to a simmer and add cilantro. Allow soup to simmer for about 25 minutes. Add lime juice and taste for additional seasoning. Serve and enjoy!
Filed Under Soups, Vegan, Vegetarian/Conversions | 8 Comments Print This Post
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8 Responses to “Coconut Curry Pumpkin Soup”
This looks tasty, and it was a great way to use up something that might otherwise lurk in your pantry for a whole year longer!
Good Day Flavor Diva!
I have a can of pumpkin in the cub too and been debating on how to prepare it. I thought about doing a soup similar to this but the recipe I found used buttermilk vrs. cnut milk. I love curry and fresh cilantro and I hope that when I try to make this that it turns out as good as your words sound!
BTW last weekend I made apple-pecan cornbread dressing and it turned out GREAT! I was so proud! I made sure to OVER bake my cornbread and it made a BIG difference in the texture! Loved the apple, pecans, celery, and onion! Question?>>What type of apple you use…I used a yellow delicious and I was looking for some tartness, I think next time I make it I will use a granny smith.
Again, thanks so much for this share! Keep a cookin cause I am looking!
This sounds and looks REALLY, REALLY good!
Thanks everyone! Luna, I belive I used a stayman apple for the dressing. Any apple suitable for baking should be fine. The stayman apple is good for baking or eating. I’m glad your dressing turned out well!
Lovely soup and like that is easy to prepare. Topped with toasted pumpkin seeds for bit of crunchy texture.
Very savory. Perfect for this weather.
Can’t get enough soup this time of the year. Thanks!
Great photography, by the way.
This sounds awesome and similar to (but better than) a pantry favorite of mine: 1 can pumpkin puree, 1 can lite coconut milk, 1 can veg broth, 1 can cannellini beans.
I also threw together this last night:http://mollyfulton.posterous.com/redneck-curry
Looking forward to more great ideas and recipes!