Pumpkin Curry Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk reduces calories while providing a creamy texture.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: canned pumpkin

Canned pumpkin is often cheaper and more convenient.

Heat olive oil in a Dutch oven over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until softened, about 5 minutes.

Stir in curry powder and cook for 1 minute until fragrant.

Add diced pumpkin, carrot, and bell pepper; cook for 5 minutes, stirring occasionally.

Pour in vegetable broth and bring to a boil.

Reduce heat and simmer until pumpkin is tender, about 15-20 minutes.

Remove from heat and let cool slightly.

Blend the soup until smooth using an immersion blender or in batches in a regular blender.

Stir in coconut milk and lime juice; season with salt, black pepper, and chili flakes to taste.

Reheat gently over low heat if necessary, stirring frequently.

Serve hot, garnished with cilantro and scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary