Pumpkin Coconut Curry Soup

A velvety dairy-free fall soup made with pumpkin, coconut milk, fresh ginger, curry paste, and lime. It comes together on the stovetop in under an hour and has a cozy balance of warm spice, richness, and bright citrus.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion
• 1 tablespoon fresh ginger
• 3 cloves garlic
• 2 tablespoons red curry paste
• 4 cups pumpkin puree
• 3 cups vegetable broth
• 1 can (13.5 ounces) unsweetened full-fat coconut milk
• 1 teaspoon kosher salt
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro
• 0.25 cup pumpkin seeds

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent. (about 6 min) — medium heat
2. Add the ginger and garlic and cook for 1 minute, until fragrant. Stir in the curry paste and cook for 30 seconds to bloom the spices. (about 2 min) — medium heat
3. Add the pumpkin puree, vegetable broth, coconut milk, and salt. Stir well and bring to a gentle simmer. (about 5 min) — medium-high heat
4. Reduce the heat to low, partially cover, and simmer for 15 minutes, stirring once or twice, so the flavors meld. (about 15 min) — low heat
5. Blend the soup directly in the pot with an immersion blender until smooth, or carefully blend in batches in a countertop blender. Return the soup to the pot if needed and warm gently; do not boil. (about 3 min) — low heat
6. Remove from the heat and stir in the lime juice. Taste and adjust the salt or lime juice as needed. Serve topped with cilantro and pumpkin seeds. (about 2 min) — off heat