Roasted Pumpkin and Coconut Curry Soup

• 1 large pumpkin (about 3 pounds), peeled and cubed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 (13.5-ounce) can coconut milk
• 1 cup light coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 400°F. Toss pumpkin with 1 tablespoon olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. 2 In a large pot, heat remaining olive oil over medium heat. Sauté onion until translucent, about 5 minutes.
3. 3 Add garlic and ginger, cook for 1 minute. Stir in curry powder, cumin, coriander, and cayenne.
4. 4 Add roasted pumpkin, broth, and coconut milk. Bring to a simmer.
5. 5 Reduce heat and let soup cook for 15 minutes. Use an immersion blender to puree until smooth.
6. 6 Stir in light coconut milk and season with salt and pepper to taste.

Equipment

• Large oven-safe baking sheet
• Large pot
• Immersion blender

Variations

• Add chickpeas for a heartier, protein-rich version.
• Stir in spinach or kale for extra greens.

Substitutions

• Substitute pumpkin with butternut squash if preferred.
• Use almond milk for a dairy-free option if desired.

Pairings

• Pairs well with a crisp side salad.
• A sprinkle of toasted coconut flakes adds texture.

Nutrition

Tips

• For a smoother texture, strain the soup through a fine-mesh sieve before blending.
• Adjust the spice level by adding more or less cayenne pepper.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with warm naan bread or basmati rice.
• Top with toasted pumpkin seeds for added crunch.

FAQ