Warm up your kitchen and your soul with a bowl of Curried Pumpkin Carrot Soup! This vibrant, creamy delight is not only a feast for the eyes but also a celebration of flavors that will have your taste buds dancing. Imagine the sweet, earthy notes of pumpkin combined with the fragrant spices of curry and ginger, all enveloped in the richness of coconut milk. Whether you're looking for a cozy weeknight dinner or an impressive dish to serve at your next gathering, this soup is sure to impress. Ready to dive into a recipe that’s as easy as it is delicious? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 can (15 oz) pumpkin puree
- 2 carrots, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tbsp curry powder
- 1/2 tsp ginger
- Salt and pepper to taste
- 1 cup coconut milk
Instructions
- Prepare all ingredients by washing, peeling, and chopping carrots, onions, and garlic. Measure out all spices and have them ready near your cooking area.
- Heat a large soup pot over medium heat. Add a small amount of oil and sauté the chopped onions until they become translucent and slightly softened, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Incorporate the chopped carrots into the pot, stirring to combine with onions and garlic. Cook for about 2-3 minutes to begin softening the carrots.
- Sprinkle curry powder and ground ginger over the vegetables, stirring to coat evenly and toast the spices for about 1 minute, which will enhance their flavor profile.
- Pour in the pumpkin puree and vegetable broth, stirring to create a smooth mixture. Bring the soup to a gentle simmer.
- Reduce heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the carrots are completely tender when pierced with a fork.
- Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer to a standard blender in batches.
- Stir in the coconut milk, adding salt and pepper to taste. Gently reheat the soup if needed.
- Serve hot, optionally garnishing with a swirl of coconut milk, fresh herbs, or toasted pumpkin seeds for added texture and visual appeal.
Tips
- Prep Ahead: To save time, chop your vegetables and measure out the spices in advance. This will make the cooking process smoother and more enjoyable.
- Sauté for Flavor: Don’t rush the sautéing step! Allow the onions to become translucent and the garlic to become fragrant—this builds a flavorful base for your soup.
- Spice It Up: Adjust the amount of curry powder and ginger to suit your taste. If you love heat, consider adding a pinch of cayenne pepper for an extra kick!
- Smooth and Creamy: For the creamiest texture, use an immersion blender directly in the pot. If using a standard blender, let the soup cool slightly before blending to avoid splatters.
- Garnish for Appeal: Elevate your presentation by garnishing with a swirl of coconut milk, fresh herbs like cilantro or parsley, or toasted pumpkin seeds for a delightful crunch.
- Storage: This soup stores well in the refrigerator for up to 4 days, and it also freezes beautifully. Just reheat gently on the stove when you’re ready to enjoy it again!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 4g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg
