Description
A creamy, dairy-free autumn soup combining the natural sweetness of pumpkin with rich coconut milk and warming spices.
Ingredients
Scale
- 2 lbs pumpkin, peeled and cubed
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Squeeze of lime juice
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced onion until translucent.
- Add minced garlic, grated ginger, and curry powder, stirring for 1 minute until fragrant.
- Stir in pumpkin cubes and cook for 3-5 minutes to lightly sear the edges.
- Pour in vegetable broth and bring to a boil, then simmer covered for 15-20 minutes until pumpkin is tender.
- Stir in coconut milk and heat through for another 5 minutes.
- Blend the soup using an immersion blender until completely smooth.
- Season with salt, pepper, and a squeeze of lime juice before serving.