Warm Curried Pumpkin Bliss
Embrace the flavors of fall with this creamy curried pumpkin soup. Silky pumpkin purée marries fragrant coconut milk and a medley of aromatic spices, crafting a bowl of pure comfort. It's the ultimate cozy evening dish, bursting with warmth and rich flavors that dance on your palate. Perfectly garnished and easy to prepare, indulge in this seasonal treasure with every spoonful!
ingredients
- 2 cups pumpkin purée (canned or homemade)
- 1 can (13.5 oz) coconut milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: Red pepper flakes for heat
steps
- 1.
In a large pot, heat olive oil over medium heat.
- 2.
Add chopped onion and sauté until translucent, about 5 minutes.
- 3.
Stir in minced garlic and grated ginger; cook for an additional minute until fragrant.
- 4.
Sprinkle curry powder, cumin, and turmeric, and cook for another minute to release the spices' aromas.
- 5.
Pour in vegetable broth and bring to a simmer.
- 6.
Stir in the pumpkin purée and coconut milk, mixing well.
- 7.
Simmer for 15-20 minutes, allowing the flavors to meld together.
- 8.
Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
- 9.
Season with salt, pepper, and optional red pepper flakes to taste.
- 10.
Serve warm, garnished with fresh cilantro.
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