Cozy Curried Pumpkin Bliss
This Curried Pumpkin Soup is a luxurious blend of roasted pumpkin and silky coconut milk, heightened by an aromatic mixture of curry spices. Each spoonful envelops your senses, delivering warmth and comfort that's perfect for chilly days. A simple and nourishing dish that brings together vibrant flavors, making it an ideal choice for both family gatherings and quiet evenings.
ingredients
- 1 medium pumpkin (about 3 lbs), peeled and cubed
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Optional: lemon wedges for serving
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Toss the pumpkin cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes, until tender.
- 3.
In a large pot over medium heat, add a bit of olive oil and sauté the onion until translucent, about 5 minutes.
- 4.
Stir in the garlic and ginger, cooking for another 2-3 minutes until fragrant.
- 5.
Add the roasted pumpkin, curry powder, cumin, and cayenne, stirring to coat the pumpkin in spices.
- 6.
Pour in the vegetable broth and simmer for 10-15 minutes to meld flavors.
- 7.
Use an immersion blender to puree the soup until smooth. Mix in the coconut milk and heat through.
- 8.
Adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and a wedge of lemon if desired.
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