Spicy Pumpkin Curry Soup
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8
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Calories
122 kcal
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Cuisine
International, Vegan
Spicy Pumpkin Curry Soup
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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
- 2 pumpkin medium-sized, or 2 medium-sized butternut squash
- 2 tbsp vegan butter
- 2 yellow onion roughly chopped, medium
- 4 garlic roughly chopped or whole, cloves
- 2 tbsp. red curry paste
- 1 1/2 tbsp. curry powder can use regular curry powder, spicy
- 1 tsp cumin
- 1 tsp smoked paprika
- 400 ml coconut milk save some cream for topping, can
- 900 ml vegetable broth
- lime juice of half a lime
- 1 tbsp salt to taste, add at end
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
(4%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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