Blend the coconut sweet potato soup with an immersion blender (4). Stir in curry, cinnamon, nutmeg, and cloves and season with salt and pepper. This pumpkin soup is a seriously moreish, creamy and utterly perfect recipe for fall. Add the pumpkin pure and chicken stock to the blender and blend until combined. Stir to combine all the ingredients. Thanks For Wonderful Recipe . 6 Ratings Save. ingredients: water, pumpkin puree, coconut milk (coconut extract, water), sweet potatoes, onions, carrots, celery, apples, curry powder (turmeric, coriander, cumin, garlic, ginger, cinnamon, allspice, nutmeg, red chile pepper), cornstarch*, sea salt, brown cane sugar, vegetable broth (natural flavor, water, salt, olive oil expeller pressed palm Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. Carefully transfer cooled curry soup to a freezer-safe airtight container or freezer bag and freeze for up to 3 months. Reduce the heat and allow to simmer for 10 minutes. This was really bland and not any near as thick as the pictures made it look. Add the onions and saute until softened and transluscent (4-5 minutes). In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Stir in ginger, garlic, curry powder, coriander, cumin, cinnamon and cayenne; cook for 1 minute. Stir in curry paste and pumpkin pie spice and cook for 1 minute. Learn how your comment data is processed. Available in mostgrocery stores, international markets and Asian grocery stores, Thai red curry typically has a base ofredbell pepper, redchilies, garlic, ginger, lemongrass, green onion or shallot. The beans give this pumpkin soup a nice, thick texture and add a little protein! Cook the onion, garlic and ginger until soft and translucent. Stir in the curry powder, salt, sugar, turmeric, coriander, and red pepper flakes; cook a few seconds more until fragrant. Creamy Thai Pumpkin Curry Soup. Because you start with a can of pumpkin, it's very easy to make. Pumpkin Chorizo Soup. In a large stock pot or Dutch oven heat the olive oil over medium-high heat. Read More, Copyright 2022 Simply Delicious on the Foodie Pro Theme Privacy. Bring to a boil, then reduce heat (to about medium-low heat) to a simmer and cook for 8 to 10 minutes. Yields about 1 1/4 cup per serving. Pour in cup vegetable broth to deglaze the pot, scraping up any browned bits. Cook, covered, for about 15-20 minutes or until the sweet potatoes are soft (3). Reduce the heat to low, cover, and simmer for 20 minutes. Reheat leftover soup in the microwave in 30 second intervals until warmed through, on the stovetop over medium-low heat until warm, or in the crockpot according to the appliances instructions. If you are not vegetarian or vegan, thevegetable broth can be substituted with chicken broth. Cut the peeled pumpkin slices into small chunks. Saute 60 seconds. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Add pumpkin, coconut milk, maple, lime juice and salt and whisk until smooth. STEP1: First, muddle the cumin seeds using a muddler (or wooden meat pounder/thick wooden spoon makes for a totally acceptable substitute) for a few minutes.Set aside. Before you start blending, remove the center insert in the lid of your blender. 2 tsp mild curry. Add the onions and sprinkle with salt and pepper. Add pumpkin and water or stock and boil pumpkin till soft and tender. Stir in the curry powder and cook for another minute. Add the lemongrass (plus leftover stalk if using fresh lemongrass), the makrut lime leaves, shallot, garlic, galangal, and chile pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the onions and saut until softened, about 5 to 6 minutes. Curried Coconut Pumpkin Soup (Vegan, Whole30, Paleo). Step 2. Serve soup with a drizzle of coconut milk and a sprinkle toasted pumpkin seeds and fresh cilantro on top, if desired. I wish I had cut the chicken stock in half for sure I added garlic, ginger, and a bunch of spices just to try and give it some flavor. Rub olive oil on both sides and lay sliced side down on a baking sheet. Add pumpkin, broth, coconut milk and sugar; whisk to combine. Most recently, I decided to use pumpkin to create a light and creamy vegan Thai curry soup. Reduce heat to low; simmer for 10 minutes for flavors to combine. Add the garlic and ginger. Blend using a hand blender or cool down completely and blend using a blender or mixer. 1-2 tsp salt. I tried to keep the focus on the coconut and pumpkin flavors and not on the spices, but adding more could be what it needed for your tastes! Stir in 1 cup coconut milk and lime juice. Ladle into bowls and garnish with a drizzle of the reserved coconut milk and . Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Add garlic, ginger and curry paste and cook for another minute until fragrant. Heat a medium stock pot over medium-high heat and spray with cooking spray. and still cook, stirring for 1 minute or until fragrant. Reduce the heat to low and coat everything in the pot in spices. This vegan soup is ready just over 35 minutes with minimal prep and in one pot. Add onion and saut for 4 minutes until softened. We like to help busy people eat real food that tastes good. Comforting and filling vegan curried pumpkin soup made with coconut milk and cannellini beans. * Percent Daily Values are based on a 2,000 calorie diet. Place into the oven and bake all together for 40-45 minutes. Read more about us. Pour invegetable stock, coconut milk, and pumpkin puree. Heat a medium stock pot over medium-high heat and spray with cooking spray. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes. Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. Filed Under: Curry Recipes, Dinner Recipes, Gluten Free, Recipes, Soups, Vegetarian Tagged With: easy, healthy, pumpkin soup, soup recipe, Vegan, vegan soup, vegetarian soup, Tips, tricks & simple recipes for delicious meals, Hi! Alternatively, transfer to a traditional blender and puree in batches until smooth. Save. Step 1. Once boiling, turn the heat down a bit and simmer the soup for 5 minutes. Stir in curry powder and garam masala, and keep stirring for about 15 seconds. Season with salt and pepper, to taste. Add the chopped onion, and leeks. Transfer the mixture to a blender. How to make pumpkin lentil curry soup Cook down the veggies. Add the chicken stock, pumpkin, brown sugar, salt, black pepper and cumin. Hi Lemon Bowl!! Preheat oven to 350F. 1 cup coconut milk. Bring to a boil, then turn the heat down to let it simmer for 15-20 minutes, until the carrots are fully tender. Increase heat to high and bring to a simmer, stirring often. Bring to the boil and then reduce the heat, cover and simmer for 45 minutes. Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. This is done to allow the hot steam to escape and prevent any splashes while the blender is running. Home Recipes Soups Easy and healthy coconut curry pumpkin soup. in less time and without posting endless content until you burn out. Add coconut oil to a large pot over medium-high heat. Stir in pumpkin, coconut milk and broth, bringing to a boil then reducing the heat to a simmer. The soup is meant to have a rich consistency, but if it is too thick for you, just add more broth or some water to thin it out. Optional garnishes: Extra coconut milk, pumpkin seeds. Pour in chicken broth and continue to whisk until smooth. Bring to a simmer, cook for 5 mins, This vegan soup is ready just over 35 minutes with minimal prep and in one pot. Thin the Curry Paste with Coconut Milk Step 5 Cooking the Spicy Pumpkin Soup Add in your vegetable stock, the pumpkin pieces drained from the saltwater, and all the rest of the ingredients holding back 1 cup of coconut cream. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Add 1 tablespoon of sugar, if needed. coconut milk or heavy cream Instructions In a large stock pot over medium heat, add olive oil and onion to the skillet and cook till softened, about 5 minutes. I'm Alida, mom of twins and creator of Simply Delicious. Here, you will find hundreds of delicious,quick and easy recipes, using quality and wholesome ingredients. Allow to simmer for 10-15 minutes then blend until smooth. Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring. Add the broth and coconut milk to the pot. Here are some reasons why you should be eating more pumpkin: Any good soup is made even better when its served with hearty bread, crunchy croutons, or robust crackers as vehicles to get soup from bowl to mouth. Mix in the vegetable broth, curry powder, salt, coriander, red pepper flakes, cinnamon, and ginger. Serve topped with toasted cashews, chillies and herbs. Melt the butter in a large saucepan over medium heat. 15 oz can pure 100% pumpkin 1 cup full-fat coconut milk 1/4 apple Instructions Heat the coconut oil in a deep pot over medium-high heat. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you. Set aside. Stir frequently, cook for 1-2 minutes until all spices are fragrant. Start off by prepping all the ingredients. For two people, that comes out to one cup pumpkin, one cup coconut milk. Add some sweetness:This soup is delicious as is, but some like to add in a little sweetness which compliments the coconut curry flavor nicely. 1 teaspoon curry powder 1 pinch cayenne pepper 3 vegetable stock cubes roasted desiccated coconut optional Cook Mode Prevent your screen from going dark Instructions Finely chop the onion, garlic and ginger and saut with the coconut oil in a big pan for 2 minutes. Add the sweet potatoes and stir to coat for about 2 minutes. Roast for about 45 minutes or until pumpkin is tender. Mention. Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth. Amount is based on available nutrient data. Worked well. Pumpkin and Chicken Soup with Coconut Milk Princess Tafadzwa. Then stir in the pumpkin, vegetable . You can also pour the soup from the pot into a traditional blender, blend, and then transfer back to the pot. 1 tbsp olive oil (or coconut oil) 1 onion, chopped. I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. Add garlic, ginger, curry paste, chili powder, turmeric, cumin, salt & pepper and saute for another minute or so until fragrant. Stir to combine. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. Step 2 Meanwhile, in a large skillet over medium-low heat, heat 2 tablespoons oil. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Cook the mixture while stirring continuously for about 10 minutes or until it comes to a gentle boil. Full fat coconut milk is also added to provide a creamy, velvety texture that pairs perfectly with the Thai curry paste and pumpkin. Directions In a large saucepan, saute the mushrooms and onion in butter until tender. Cover and simmer for about 10 minutes. Add garlic, ginger, and curry powder and cook for 1 minute until fragrant. Puree in pot using an immersion blender; stir in lime juice and garnish with cilantro. Prep: 5 mins Cook: 20 mins Total: 30 mins Servings: 4 -6 servings, about 8 cups Ingredients 2 teaspoons coconut oil or extra-virgin olive oil 1 1/2 cups chopped sweet yellow onion about 1 medium Heat the coconut oil over medium-high heat and cook the onions for about 5-7 minutes (or until soft). Drizzle with oil then season with salt and place in the oven. Next, add pumpkin, potato and carrot cubes with curry and paprika powder and saut for about 3 minutes. Stir in the pumpkin puree and vegetable stock. Vegan Pumpkin Soup with Coconut Milk. Add the spices and cook for another 30 seconds. 600 g pumpkin roughly chopped 1 tablespoon rapeseed oil 25 g butter (or another tbsp oil if vegan) 2 medium onions finely chopped 2 medium potatoes roughly chopped 2 carrots roughly chopped 1 tbsp Tikka Masala curry paste 1 L vegetable stock 200 ml coconut milk made with 3 tablespoons coconut milk powder & 200 ml warm water Remove from heat. Season with salt and pepper to taste. Cut pumpkins in half and scoop out seeds. Ingredients for Pumpkin Soup. Once oil is hot, add in onion, carrot and garlic. Didnt have veg stock so subbed half (home-made) bone broth, half water. Season with the salt and place in the oven and allow to roast for approximately 30 minutes until the pumpkin is soft and starting to caramelise. Instructions. Add coconut milk and pumpkin. Evenly pour the coconut milk over it and slowly add enough water to just cover the pumpkin. Heat coconut oil in a large pot over med-high heat. Add the garlic, ginger, curry powder, cumin, and turmeric and cook 2 minutes, stirring frequently, until very aromatic. Add the pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Add the tomato paste, fresh thyme, allspice, bay leaf, cayenne pepper, coriander, curry powder, garlic and salt. When the pumpkin is cooked, add to the stock and pour in the coconut milk. Add the spices and fry for another 30 seconds before pouring in the stock. Add remaining ingredients, including the pumpkin, and bring to a simmer. Still it was so-so. Any more than that can cause a serious accident. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Plus, it's a great recipe to use up any leftover pumpkin puree from your fall baking experiments. Stir to combine. Step 1: In a large saucepan, add olive oil and cook red pepper, onion and garlic and cook over medium heat for about 5 minutes or until vegetables are nearly tender. Gradually add the broth. This easy, five-ingredient Thai Curry Soup with Pumpkin is creamy, fragrant and comforting. Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Nutrition Facts 2-3 tablespoons coconut oil 1 large onion, coarsely chopped 4 garlic cloves (I add them whole, the blender will do the work later) 3 lime leaves (or a bit of lemongrass, or omit) 2 tablespoons red curry paste 1-2 teaspoons grated ginger 3 cups roasted pumpkin or butternut squash, skin and seeds removed* Creamy curry pumpkin soup is so delicious and satisfying. Each serving has a surprising 8 grams of protein and only 96 calories. It is mild and not too spicy so feel free to add chilis or cayenne to heat up the final dish. Add garlic and ginger and cook until fragrant, about 1 minute. Heat oil in a saucepan at medium-high heat. Add black pepper powder. Heat oil in a Dutch oven over medium heat. Pour the coconut milk and water into the pot; mix well. Soup season is year-round here in my house but throughout the year I try to vary my soup recipes based on whats in season. Then add garlic cloves and ginger and saut for another 1-2 minutes. * Percent Daily Values are based on a 2000 calorie diet. By roasting the pumpkin beforehand, you build incredible rich, caramelized flavors. You can also snap a picture and tag me on Instagram@aheadofthymeor share it on the Pinterest pin so that I can follow along. Measure 6 tablespoons coconut milk into a small bowl and reserve for serving. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 25 minutes. Heat on high until it comes to a light boil then reduce to low. Heat a large dutch oven over medium heat, add the vegetable oil and heat through. Whisk in the pumpkin and coconut milk, and cook another 5 minutes. Add the minced garlic and ginger, and cook another minute. Once translucent, stir in garlic and saut for 30 seconds. Turn lid valve to seal, and set to high pressure for 10 minutes. I am going in just a few mins.to purchase ingredients for The This Pumpkin Soup! Ingredients: 1 medium-sized pumpkin 1 can of coconut milk curry paste of your choice curry powder of your choice 3 cloves of garlic 2 small onions 1/2 bunch of parsley salt How to prepare and cook: Wash the pumpkin, cut it into quarters (or even smaller slices), remove the seeds, and peel it. Saute until onions are translucent, about 3-5 minutes. Made with Thai red curry paste, coconut milk and a little vegetable (or chicken) broth, it comes together in as little as 10 minutes. Step 2 Stir in pumpkin puree and brown sugar, then whisk in vegetable stock and bring to boil. STEP2: In a medium or large skillet heat up 1 tablespoon coconut oil and add diced potatoes, fry them for about 5-7 minutes on medium heat. Roast until fork tender, 40 to 45 minutes. Allll the yums! Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Pour in chicken broth and continue to whisk until smooth. Ive never heard anyone describe a recipe using red chili paste as bland, did try adding more of that? This easy, five-ingredient Thai Curry Soup with Pumpkin is made with creamy coconut milk andfragrant Thai spices. Stir in the garlic and curry paste and cook about 1 minute, until the curry paste is fully incorporated. Here, you can find hundreds of delicious, quick and easy recipes, using quality and wholesome ingredients. As an Amazon Associate I earn from qualifying purchases. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. How to Make Curry Pumpkin Soup with Canned Pumpkin. How to reheat: Reheat leftover soup in the microwave in 30 second intervals until warmed through, on the stovetop over medium-low heat until warm, or in the crockpot according to the appliances instructions. Your daily values may be higher or lower depending on your calorie needs. Cook for another minute. Allow to simmer for 10-15 minutes then blend until smooth. Pure pumpkin adds a rich texture and a whole host of nutritional benefits including antioxidants, fiber, vitamins and more. Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months. How to store: Once the pumpkin curry soup has cooled to room temperature, transfer it to an airtight container and store in the refrigerator for up to four days. Show me your creation and rate it below! Peel, wash and cube the pumpkin into 3/4 inch pieces. Use an immersion blender to blend the soup super smooth all in one-pot! Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. In the meantime, add the coconut oil to a pot and saute the onion, garlic and ginger until soft and fragrant. Reduce to a simmer and cook until squash is tender and can be pierced with a fork, about 15-20 minutes. Reduce heat to low. Add the curry powder, cumin, coriander, cinnamon, and salt. Easy, healthy and SO delicious. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in Instant Pot. Its also pretty much guilt-free because its vegan, gluten-free AND low in sugar (if you dont count the natural sugars in the pumpkin). Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Add red curry to sauteed onion Red curry added to sauteed onion mixture Step 2: Layer flavors in the pot for the perfect Pumpkin Thai Soup Recipe Saute the onion first, then add ginger. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. We use cookies to ensure that we give you the best experience on our website. Simmer for 10 minutes. If you continue to use this site we will assume that you are happy with it. Pro Tip: This soup freezes wonderfully so make a double batch and freeze leftovers for a busy night at a later time. Add the broth, pumpkin puree, and red pepper flakes. How to make potato, pumpkin and spinach in creamy coconut curry sauce . Heat the coconut oil in a deep pot over medium-high heat. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Cover with lid, and turn to manual. Add garlic, carrots, ginger . document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Season with salt and pepper to taste before serving. Cook for another 2 minutes. You can have it on the table in about 20 minutes. Allow to cool and then remove skin and lightly mash flesh so that there are no large chunks. This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. 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