Coconut Curry Pumpkin Soup

Recipe View 5 mins Sauté Aromatics: In a deep pot or Dutch oven, heat the coconut oil over medium-high heat. Add the chopped onions and minced garlic. Sauté until the onions become translucent and fragrant, about 5 minutes.

Recipe View 10 mins Build the Broth: Stir in the vegetable broth, curry powder, salt, coriander, and red pepper flakes (if using). Bring the mixture to a gentle boil, approximately 10 minutes, stirring occasionally to ensure the spices are well incorporated.

Recipe View 17 mins Simmer and Infuse: Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes. This allows the flavors to meld together beautifully. Stir occasionally to prevent sticking.

Recipe View 5 mins Blend to Perfection: Carefully transfer the soup to a blender, filling it only halfway to prevent splattering. Blend until completely smooth and creamy. If necessary, work in batches. Alternatively, use an immersion blender directly in the pot.

Recipe View 5 mins Finish and Reheat: Return the blended soup to the pot. Whisk in the pumpkin puree and coconut milk. Gently reheat over medium heat for about 5 minutes, stirring constantly, until heated through. Be careful not to boil.

Recipe View Serve and Garnish: Ladle the Coconut Curry Pumpkin Soup into bowls. Garnish with a swirl of coconut milk, a sprinkle of red pepper flakes, fresh cilantro, or toasted pumpkin seeds for added texture and visual appeal.