Soup and pumpkin have to be the two most quintessential fall things. Who doesn’t love a bowl of soup to warm them up as the temperature drops? And pumpkin? Do I need to say more? This pumpkin curry soup recipe is creamy, warming, and so perfect for autumn.
Prep Time – 10 minutes
Cook Time – 30 minutes
Serves – 8
2 medium-sized pumpkins or 2 medium-sized butternut squash
2 Tbsp. vegan butter
2 medium yellow onions roughly chopped
4 garlic cloves roughly chopped or whole
2 Tbsp. red curry paste
1 1/2 Tbsp. spicy curry powder, can use regular curry powder
1 tsp. cumin spice
1 tsp. smoked paprika
400 ml can coconut milk save some cream for topping
900 ml vegetable broth
Juice of half a lime
1 Tbsp. salt to taste at the end
- Preheat the oven to 350 F and line one baking tray with parchment paper.
- Peel the pumpkin or butternut squash and dice it into small pieces. Spread onto the baking tray, drizzle with olive oil, and season with salt & pepper. Roast the pumpkin or squash for 30-45 minutes, until slightly soft and golden.
- For the soup, in a large soup pot add the vegan butter and heat for 20-30 seconds on medium-low heat before adding your yellow onion. Sweat this out for around 5 minutes. Stir often to avoid burning.
- Add whole peeled garlic cloves and cook for 3-5 minutes before adding your red curry paste, smoked paprika, cumin, curry, spicy curry, and salt. I let this cook for another 3-5 minutes. The longer you let them cook, the more fragrant the soup.
- Remove the lid, increase the heat to high and add the coconut milk, veggie stock, lime juice, and butternut squash (add around 5 cups cooked pumpkin or squash and reserve some for topping). Adjust seasoning if desired. Stir till everything is well combined and then bring mixture to a boil. Cook for 10-12 minutes. Transfer to a blender; blend until smooth.
- Serve with fresh cilantro, sprouts of choice, roasted pumpkin or squash, and coconut cream.
Pumpkin: If you don’t have access to pumpkins, just use a squash!
Spices: If you don’t do well with spice then use regular curry spice.
Coconut Milk: If you do not have coconut milk (from a can) on hand, then use coconut milk from a carton or any other milk that best suits you and your family. The coconut milk does add a nice flavour but would be fine without it!
Vegetable Stock: If you do not have vegetable stock, then use 900mL of water and 2 Tbsp. of vegetable stock paste.
Curry Paste: The coconut paste is crucial in this recipe, it’s so easy and versatile! I find mine in the Asian aisle at the grocery store.
Lime: If you don’t have lime then use lemon or apple cider vinegar (around 2 Tbsp.).
Nutrition facts per serving Calories 193; protein 3 g; fat 10 g; carbs 22 g
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