Name: Coconut Pumpkin Curry Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 tbsp Olive the Best Cilantro & Roasted Onion Olive Oil; 1 small white onion minced; 3 garlic cloves; 1 tsp ginger; 1 tbsp mild curry powder; ½ tsp garam masala; 1 ½ cups vegetable stock; 1 can coconut milk; 2 cups pumpkin puree; salt & pepper to taste; Styrian Pumpkin Seeds; Styrian Pumpkin Seed Oil, optional

CategoryAppetizers & Snacks, Main Courses, Soup, Vegan, Vegetarian

Coconut Pumpkin Curry Soup is a delightful blend of creamy coconut milk and rich pumpkin puree, enhanced with aromatic curry spices. This vegan soup is not only flavourful but also easy to prepare, making it a perfect choice for a cozy meal on a chilly day.

Prep Time15 minsCook Time20 minsTotal Time35 mins

2 tbsp Olive the Best Cilantro & Roasted Onion Olive Oil

1 small white onion minced

3 garlic cloves

1 tsp ginger

1 tbsp mild curry powder

½ tsp garam masalacan be made by combining equal parts cinnamon, pepper, cardamom, cumin, coriander, nutmeg, and clove

1 ½ cups vegetable stock

1 can coconut milk1/2 for soup and 1/2 for topping

2 cups pumpkin pureeyou can use fresh pumpkin puree or canned pumpkin puree (NOT pie filling)

salt & pepper to taste

Styrian Pumpkin Seedsfor topping

Styrian Pumpkin Seed Oil, optional for drizzling

In a pot heat Olive Oil over medium heat.

Sauté onion until translucent.

Add garlic and ginger until fragrant 1 min.

Stir in curry powder and Garam Masala.

Once combined pour in vegetable stock, 1/2 can coconut milk and pureed pumpkin bringing to a boil.

Once boiling, salt and pepper to taste, reduce to low and cover, simmering for 20 min.

Puree until smooth using an immersion blender or upright blender.

Serve with a drizzle of coconut milk &/or Styrian Pumpkin Seed Oil, toasted pumpkin seeds and fresh cilantro.

Even better enjoyed along an iced ginger beer with a splash of Olive the Best Coconut White Balsamic.

Ingredients