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Creamy Pumpkin Coconut Curry Soup with Toasted Seeds

creamy pumpkin coconut curry soup - featured image
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A cozy and flavorful pumpkin soup made creamy with coconut milk and warmed with curry spices, topped with toasted pumpkin and sunflower seeds for a delightful crunch.

Ingredients

Scale
  • 1 can (15 oz / 425 g) pumpkin puree (unsweetened)
  • 1 can (14 oz / 400 ml) full-fat coconut milk
  • 2 cups (480 ml) vegetable broth or chicken broth
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated (optional)
  • 1 tbsp olive oil or coconut oil
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup pumpkin seeds (pepitas)
  • 1/4 cup sunflower seeds
  • 1/2 tsp smoked paprika
  • Pinch of salt
  • Optional garnishes: fresh cilantro or parsley leaves, a drizzle of coconut cream or yogurt, red chili flakes

Instructions

  1. Heat 1 tablespoon of olive or coconut oil in a large pot over medium heat. Add the chopped onion and cook for 5-6 minutes until softened and translucent, stirring occasionally.
  2. Add the minced garlic and grated ginger (if using), cooking for another 1-2 minutes until fragrant but not browned.
  3. Sprinkle in the curry powder, ground cumin, and turmeric. Stir continuously for about 1 minute to toast the spices, adding a splash of broth if the mixture starts sticking.
  4. Pour in the pumpkin puree, stirring to combine well with the spiced onion mixture.
  5. Add the vegetable broth and coconut milk, stirring until smooth and uniform. Bring the soup to a gentle simmer over medium-low heat.
  6. Let the soup simmer uncovered for 15-20 minutes, stirring occasionally. Season with salt and black pepper, adjusting to taste. Add cayenne or chili flakes if desired.
  7. Use an immersion blender directly in the pot to puree the soup until silky smooth, or carefully blend in batches in a countertop blender.
  8. While the soup simmers, heat a small dry skillet over medium heat. Add the pumpkin and sunflower seeds, tossing frequently for 3-5 minutes until lightly browned and fragrant.
  9. Stir in smoked paprika and a pinch of salt to the toasted seeds just before removing from heat.
  10. Taste the blended soup and adjust seasoning if needed. If too thick, stir in a little more broth or water to reach preferred consistency.
  11. Ladle the soup into bowls, sprinkle generously with toasted seeds, and garnish with fresh herbs and a drizzle of coconut cream or yogurt if desired. Serve warm.

Notes

Toast the seeds with smoked paprika and salt for a smoky crunch. Use vegetable broth to keep it vegan. Blend carefully with hot liquids to avoid splatters. Soup can be made ahead and reheated gently with added broth to restore creaminess. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin soup, coconut curry soup, creamy pumpkin soup, toasted seeds, easy soup recipe, fall soup, vegan soup, gluten-free soup

Find it online: https://prismtaste.com/creamy-pumpkin-coconut-curry-soup-recipe-easy-homemade-with-toasted-seeds/