Ingredients:
2 tablespoons olive oil or coconut oil
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
2 teaspoons red curry paste (adjust to taste)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional, for heat)
1 can (15 oz / 425g) pumpkin puree (or 2 cups homemade)
1 can (13.5 oz / 400ml) full-fat coconut milk
2 cups vegetable broth (or chicken broth)
1 tablespoon maple syrup or honey
Salt and black pepper, to taste
Juice of 1/2 lime
Fresh cilantro and toasted pumpkin seeds, for garnish
Instructions:
Sauté aromatics
In a large pot, heat oil over medium heat. Add chopped onion and cook until soft, about 4–5 minutes. Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
Add spices & curry paste
Stir in curry paste, cumin, coriander, and cayenne (if using). Cook for 1 minute to toast the spices.
Add pumpkin & liquids
Mix in the pumpkin puree, coconut milk, and broth. Stir well to combine.
Simmer
Bring soup to a simmer and let it cook for 10–15 minutes, stirring occasionally.
Blend (optional)
For an ultra-smooth texture, use an immersion blender directly in the pot, or transfer to a blender in batches. (Skip if you prefer it chunky.)
Season & finish
Stir in lime juice and maple syrup. Season with salt and pepper to taste.
Serve
Ladle into bowls and garnish with chopped cilantro, toasted pumpkin seeds, a swirl of coconut milk, or a squeeze of lime.
Leave a Reply