Spicy Pumpkin Curry Soup

Name: Spicy Pumpkin Curry Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 serving
Ingredients: 2 medium-sized pumpkins or 2 medium-sized butternut squash; 2 tbsp vegan butter; 2 medium yellow onions; 4 garlic cloves; 2 tbsp. red curry paste; 1 1/2 tbsp. spicy curry powder; 1 tsp cumin spice; 1 tsp smoked paprika; 400 ml Can coconut milk; 900 ml vegetable broth; Juice of half a lime; 1 tbsp salt to taste at the end

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
8
Calories
122 kcal
Cuisine
International, Vegan

Spicy Pumpkin Curry Soup

Ulric Berry

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This creamy roasted pumpkin curry soup recipe is so perfect for fall. It's loaded with fall flavors and the curry spin makes it so delicious. Great for a cool fall day!

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Ingredients

Servings

2 medium-sized pumpkins or 2 medium-sized butternut squash
2 tbsp vegan butter
2 medium yellow onions roughly chopped
4 garlic cloves roughly chopped or whole
2 tbsp. red curry paste
1 1/2 tbsp. spicy curry powder can use regular curry powder
1 tsp cumin spice
1 tsp smoked paprika
400 ml Can coconut milk save some cream for topping
900 ml vegetable broth
Juice of half a lime
1 tbsp salt to taste at the end

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Instructions

Preheat the oven to 350F and line one baking tray with parchment paper.
Peel the pumpkin or butternut squash and dice it into small pieces. Spread onto the baking tray, drizzle with olive oil, and season with salt & pepper. Roast the pumpkin or squash for 30-45 minutes, until slightly soft and golden.
For the soup, in a large soup pot add the vegan butter and heat for 20-30 seconds on medium-low heat before adding your yellow onion. Sweat this out for around 5 minutes. Stir often to avoid burning.
Add whole peeled garlic cloves and cook for 3-5 minutes before adding your red curry paste, smoked paprika, cumin, curry, spicy curry, and salt. I let this cook for another 3-5 minutes. The longer you let them cook, the more fragrant the soup.
Remove the lid, increase the heat to high and add the coconut milk, veggie stock, lime juice, and butternut squash (add around 5 cups cooked pumpkin or squash and reserve some for topping). Adjust seasoning if desired. Stir till everything is well combined and then bring mixture to a boil. Cook for 10-12 minutes. Transfer to a blender; blend until smooth.
Serve with fresh cilantro, sprouts of choice, roasted pumpkin or squash, and coconut cream.

Notes

Pumpkin: if you don't have access to pumpkins, just use a squash!
Spices: if you don't do well with spice then use regular curry spice.
Coconut Milk: if you do not have coconut milk (from a can) on hand, then use coconut milk from a carton or any other milk that best suits you and your family. The coconut milk does add a nice flavour but would be fine without it!
Vegetable Stock: if you do not have vegetable stock, then use 900mL of water and 2 tbsp. of vegetable stock paste. Any stock would work here depending on your diet.
Curry Paste: the coconut paste is crucial in this recipe, it's so easy and versatile! I find mine in the Asian aisle at the grocery store.
Lime: if you don't have lime then use lemon or apple cider vinegar (around 2 tbsp.).

Nutrition Information

Show Details

Serving 8 Calories 122kcal (6%) Carbohydrates 13.2g (4%) Protein 2.2g (4%) Fat 7.9g (12%) Saturated Fat 5.7g (29%) Polyunsaturated Fat 0.6g Sodium 1258.2mg (52%) Fiber 3.3g (13%) Sugar 4.7g (9%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 122 kcal

% Daily Value*

Serving	8
Calories	122kcal	6%
Carbohydrates	13.2g	4%
Protein	2.2g	4%
Fat	7.9g	12%
Saturated Fat	5.7g	29%
Polyunsaturated Fat	0.6g	4%
Sodium	1258.2mg	52%
Fiber	3.3g	13%
Sugar	4.7g	9%