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A bowl of creamy orange pumpkin curry soup garnished with fresh cilantro and lime

Pumpkin Curry Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 285
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger, finely grated
  • 2 tablespoons red curry paste
  • 30 ounces canned pumpkin puree
  • 3 cups low -sodium vegetable broth
  • 14 ounces canned full-fat coconut milk
  • 1 tablespoon maple syrup
  • 1 teaspoon sea salt
  • 0.5 teaspoon ground black pepper
  • 1 tablespoon fresh lime juice
  • 0.25 cup fresh cilantro, chopped for garnish

Method
 

  1. Heat olive oil in a large stockpot over medium heat.
  2. Add the diced onion and sauté for 5 to 7 minutes until translucent and soft.
  3. Stir in the garlic and ginger, cooking for 60 seconds until fragrant.
  4. Add the red curry paste and stir constantly for 2 minutes to toast the spices and release oils.
  5. Incorporate the pumpkin puree and vegetable broth, whisking until the mixture is uniform.
  6. Bring the liquid to a gentle simmer, then reduce heat to low and cook for 15 minutes to develop flavors.
  7. Pour in the coconut milk and maple syrup, stirring to combine; heat for an additional 3 minutes.
  8. Remove from heat and stir in the lime juice, salt, and pepper.
  9. If a smoother texture is desired, use an immersion blender to process the soup until completely velvety.
  10. Serve hot, garnished with fresh cilantro.