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Easy Pumpkin Soup with Coconut & Curry – Creamy, Flavorful, and Vegan

As the seasons shift and autumn announces its arrival, nothing warms the soul quite like a bowl of comforting soup. This Easy Pumpkin Soup with Coconut and Curry is a delightful twist on a classic fall recipe, perfect for those chilly evenings. Not only is it creamy and bursting with flavour, but it’s also entirely vegan, making it a hearty option for everyone.

Ingredients

To create this culinary delight, you will need the following ingredients:

• 1 medium pumpkin (or approximately 1 kg of pumpkin flesh)
• 1 can (400 ml) of coconut milk
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon of fresh ginger, grated
• 2 teaspoons of curry powder (adjust to taste)
• 1 vegetable stock cube
• 3 cups of vegetable broth (approximately 750 ml)
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Fresh coriander for garnish (optional)
• A squeeze of lime juice (optional)

Method

1. Preparation of the Pumpkin:
   If you’re using a whole pumpkin, begin by cutting it in half and removing the seeds. Scoop out the flesh and chop it into bite-sized pieces. Alternatively, you can use pre-packaged pumpkin flesh for convenience.

2. Sauté the Aromatics:
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.

3. Spice It Up:
   Stir in the curry powder, allowing it to bloom in the oil for about 30 seconds. This step enhances the flavours and brings out the warm notes of the spices.

4. Add the Pumpkin:
   Toss the chopped pumpkin into the pot, stirring to coat it in the spice mixture. Cook for a couple of minutes before adding the vegetable stock cube, followed by the vegetable broth. Bring the mixture to a gentle simmer.

5. Simmer to Perfection:
   Allow the soup to simmer for 20–25 minutes, or until the pumpkin is tender and easily pierced with a fork. The longer you let it simmer, the deeper the flavours will develop.

6. Blend Until Creamy:
   Once the pumpkin is cooked, remove the pot from the heat. Using an immersion blender, blend the soup until it reaches a smooth, creamy consistency. If you prefer a chunkier texture, be sure to blend only some of the soup, leaving a few pieces of pumpkin intact.

7. Add Coconut Milk:
   Stir in the can of coconut milk, mixing well to combine. Taste the soup and adjust the seasoning with salt and pepper. If you’d like, add a squeeze of lime juice to brighten the flavours.

8. Serve and Garnish:
   Ladle the soup into bowls and garnish with fresh coriander. A drizzle of coconut milk on top can add a beautiful finishing touch, enhancing its creaminess.

Enjoying Your Soup

This Easy Pumpkin Soup with Coconut and Curry is perfect on its own or served with a slice of crusty bread or some warm naan. It’s not only a comforting dish but also a great way to sneak in those essential vegetables.

With its creamy texture and harmonious blend of spices, this soup is sure to become a staple in your autumn repertoire. So, gather your ingredients and enjoy this delicious bowl of warmth, knowing that it’s completely vegan and packed with nutrients. Warm up your home and your heart with this truly comforting dish!

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