Curry Coconut Pumpkin Soup Recipe | Episode 1114

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

pumpkin

💰Cheaper: butternut squash

Butternut squash is often less expensive and has a similar texture.

curry powder

💰Cheaper: curry paste

Curry paste can be more affordable and offers a concentrated flavor.

vegetable broth

💰Cheaper: water

Water can be used in place of broth for a lighter flavor.

Heat olive oil in a pot over medium heat.

Add roughly chopped onions and garlic; cook until they develop some color and soften.

Add curry powder and let it sizzle in the oil for a minute until fragrant.

Add pumpkin puree and chicken stock; stir to combine.

Add full fat coconut milk and break it up a bit.

Put a lid on the pot and let it simmer for about 25 minutes.

After 25 minutes, turn off the heat and season with salt to taste.

Use an immersion blender to puree the soup until smooth.

Optionally, thin out the soup if desired.

Top with a swirl of coconut milk, toasted pumpkin seeds, and fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens