Warmly spiced and naturally creamy, this pumpkin curry soup comes together with coconut milk, garam masala, and cilantro & Roasted Onion olive oil for a fragrant, cozy base. Serve it alongside an iced ginger beer with a splash of our Coconut White Balsamic for a fun, unexpected pairing.
Ingredients
- 2 tbs Cilantro & Roasted Onion Olive Oil
- 1 small white onion minced
- 3 cloves garlic
- 1 tsp ginger
- 1 tbs mild curry powder
- ½ tsp garam masala – can be made by combining equal parts cinnamon, pepper, cardamom, cumin, coriander, nutmeg, and clove
- 1 1/2 cups vegetable stock
- 1 can coconut milk –1/2 for soup and 1/2 for topping
- 2 cups pumpkin puree – you can use fresh pumpkin puree or canned pumpkin puree (NOT pie filling)
- salt & pepper to taste
- pumpkin seeds – for topping
Instructions
- In a pot heat Olive Oil over medium heat. Sauté onion until translucent. Add garlic and ginger until fragrant 1 min.
- Stir in curry powder and Garam Masala. Once combine pour in vegetable stock,1/2 can coconut milk and pureed pumpkin bringing to a boil.
- Once boiling, salt and pepper to taste, reduce to low and cover, simmering for 20 min.
- Puree until smooth using an immersion blender or upright blender.
- Serve with a drizzle of coconut milk, toasted pumpkin seeds and fresh cilantro. Even better enjoyed along an iced ginger beer with a splash of our Coconut White Balsamic.
