Easy Roasted Pumpkin Coconut Curry Soup
User Reviews
5
Easy Roasted Pumpkin Coconut Curry Soup
Description
This Roasted Pumpkin Coconut Curry Soup starts by roasting a blend of onion, apple, potato, garlic, and a variety of curry spices with olive oil and butter. The pumpkin puree is added midway during roasting to deepen its color and flavor. After roasting, chicken broth and coconut milk are added, and the mixture is simmered and then pureed until smooth. The coconut milk lends a subtle sweetness and creaminess, while the spices, including red curry paste and coriander, contribute warmth and mild heat adjustable to taste. Garnishes such as Greek yogurt and chopped cashews add creamy and crunchy texture contrasts.
The soup balances the natural sweetness of pumpkin, apple, and potato with savory and aromatic spices, making it rich without heaviness. Roasting ingredients rather than simply cooking them enhances depth of flavor. Adjusting the curry paste controls the heat level. Serving it with yogurt and cashews adds texture and freshness to each spoonful.
When selecting the red curry paste, use the amount that suits your spice tolerance. The recipe notes that 2 teaspoons provide medium heat, but this can be adapted. The soup keeps well and can be reheated gently, retaining its creamy texture. The use of canned pumpkin puree and coconut milk helps maintain consistency and ease of preparation.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 onion roughly chopped, large
- 3 garlic medium cloves
- 1 apple peeled, cored, and roughly chopped, medium
- 1 large potato peeled and roughly chopped
- 1-4 teaspoons red curry paste *
- 2 tablespoons brown sugar
- 1 teaspoon yellow curry powder mild
- 1 teaspoon ground coriander
- ½ teaspoon cumin
- 2 teaspoons ginger finely chopped, fresh
- 1 15- ounce pumpkin puree canned
- 3 cups chicken broth low sodium
- 1 14 ½- ounce coconut milk light, canned
- cashews for garnish, if desired, salted, roasted
- Greek yogurt for garnish, if desired, thinned with a bit of milk
Instructions
- Preheat oven to 425˚F.
- Combine olive oil, butter, onion, apple, potato, garlic, curry paste, brown sugar, curry powder, ground coriander, cumin, ginger in a Dutch oven or oven-safe pot. Stir well to combine. Place in preheated oven and roast, uncovered for 10 minutes.
- Remove from oven and add pumpkin puree. Stir well to combine. Roast (again, uncovered) for another 15-20 minutes until puree is deepening in color. Stir the mixture half way through.
- Remove from oven and add chicken broth and coconut milk. Bring to a low simmer and cook for 10 minutes. Puree mixture with an immersion blender or a regular blender.
- Serve with a small dollop of cream or Greek yogurt, some chopped cilantro and a sprinkle of roughly chopped cashews.
Notes
- Adjust curry paste quantity based on your preferred spice level; 2 teaspoons is medium spicy.
- Roasting the ingredients before simmering develops deeper flavors.
- Garnish with Greek yogurt and chopped cashews for creaminess and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 3mg | 1% |
| Sodium | 89mg | 4% |
| Potassium | 246mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 9175IU | 184% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 32mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
