Sugar pie, this pumpkin soup was made for you! Actually, it’s made from a sugar pumpkin that’s typically ideal for making fall’s favorite pie. With a firmer, sweeter flesh than the typical Jack-o-lantern, sugar pumpkins create a smooth, creamy puree. Roasting the kid-size squash adds an extra layer of depth, which is exactly the balance you need for this coconut-milk-infused soup. With mildly hot spices and a richness you can’t resist, curried pumpkin soup is where culture meets comfort – and it’s right in your bowl.
Curried Pumpkin Soup with Coconut Milk
Vegan & gluten-free
Serves 4
Ingredients
1 sugar pumpkin
1 onion, roughly chopped
2 garlic cloves, chopped
1 Tbsp. olive oil, plus some for greasing
½ tsp. sugar
¾ tsp. curry powder
¼ tsp. cumin powder
1/8 tsp. red chili pepper flakes
2 cups water
¾ cup coconut milk
Salt & pepper to taste
Cilantro & pumpkin seeds to garnish
Directions
- Preheat oven to 350 degrees F.
- Cut sugar pumpkin in half and scoop out seeds.
- Brush some oil on top of pumpkin and place on a baking sheet, cut side facing down. Roast 45 minutes.
- Let pumpkin cool a bit before peeling off skin. Scoop out flesh and place in a bowl; set aside.
- In a large pot over medium heat, start warming up oil. Once oil is hot, add garlic and onion; cook 2 minutes.
- Add roasted pumpkin puree/flesh, curry, cumin, chili flakes, salt and pepper; stir together.
- Pour in water and coconut milk and stir to combine.
- Let soup come to a boil, and then lower heat and let simmer 5-6 minutes.
- Using an immersion blender, blend soup until completely smooth. Note: you can also remove the pot from heat, let cool slightly and pour soup into a traditional blender.
- Over low heat, let soup simmer another 3-4 minutes.
- Pour into bowls, garnish with cilantro and pumpkin, if desired. Swirl coconut milk on top for the ultimate presentation.