Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy days.
- Nutritious: Packed with beta-carotene (Vitamin A) and fiber from pumpkin.
- Versatile: Enjoy it as a starter or a light main course.
- Customizable: Adjust the sweetness and spice levels to your preference.
- Meal Prep Friendly: Make a big batch and enjoy it throughout the week.
- Comforting: The creamy texture and warm spices make it a comforting choice.
- Plant-Based: Suitable for vegan and gluten-free diets.
- Flavorful: The combination of curry powder and coconut milk creates a rich, savory taste.
- Affordable: Made with simple, budget-friendly ingredients.
- Freezer-Friendly: Store leftovers in the freezer for up to 3 months.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup chopped onion (yellow or white)
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger root
- 1 tablespoon yellow curry powder
- 3 cups low-sodium vegetable broth
- 2 15-oz. cans pumpkin puree (NOT pumpkin pie mix)
- 2 tablespoons homemade date syrup
- ½ cup plain, unsweetened coconut milk (or soy milk)
- Salt to taste (approximately ½ teaspoon)
- Optional Toppings: fresh chopped cilantro, cashews, and crushed red pepper flakes for heat
Directions
- Sauté Aromatics: In a medium pot over medium heat, dry sauté the chopped onion for 3-4 minutes until it starts to brown. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes.
- Add Spices: Stir in the yellow curry powder, cooking for about 30 seconds to release its flavors.
- Add Liquids: Pour in the low-sodium vegetable broth, stirring to deglaze the pot.
- Incorporate Pumpkin: Add the pumpkin puree, homemade date syrup, and coconut milk, stirring to combine.
- Simmer: Bring the mixture to a gentle simmer and cook, covered, for 7-10 minutes.
- Season: Turn off the heat and add salt to taste.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro, cashews, and a sprinkle of crushed red pepper flakes for added heat.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 10 minutes.
- Cooking Time: 15 minutes.
- Total Time: 25 minutes.
Variations
- Sweetness Adjustment: Modify the amount of date syrup to achieve your desired sweetness.
- Spice Level: Increase or decrease the amount of crushed red pepper flakes to adjust the heat.
- Creaminess: Use full-fat coconut milk for a richer texture.
- Add-ins: Incorporate vegetables like carrots or spinach for added nutrition.
- Protein Boost: Add cooked lentils or chickpeas for a protein-rich version.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until heated through.
FAQs
Can I use canned pumpkin pie mix instead of pumpkin puree?
It’s best to use plain pumpkin puree without added spices or sweeteners to maintain control over the soup’s flavor.
Is there a substitute for homemade date syrup?
Yes, you can use maple syrup or agave nectar as alternatives.
Can I make this soup spicier?
Absolutely! Add more crushed red pepper flakes or a dash of cayenne pepper to increase the heat.
Can I use fresh pumpkin instead of canned?
Yes, roast and puree fresh pumpkin before adding it to the soup.
Is this soup suitable for meal prep?
Yes, it’s perfect for meal prep and can be stored in the refrigerator or freezer for later use.
Conclusion
This Pumpkin Curry Soup offers a harmonious blend of sweet and savory flavors, making it a comforting choice for any meal. Its simplicity and versatility allow for easy customization to suit your taste preferences. Whether you’re seeking a quick weeknight dinner or a nourishing lunch, this soup is sure to satisfy.
Pumpkin Curry Soup
- Prep Time: 10 minute
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup, Vegan, Gluten-Free
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan
Description
This Pumpkin Curry Soup is a creamy, flavorful vegan and gluten-free dish that combines the natural sweetness of pumpkin with aromatic spices. Ready in under 30 minutes, it’s perfect for a cozy meal on chilly days. Packed with nutrients and customizable to your liking, this soup is comforting, versatile, and freezer-friendly, making it a great addition to your meal prep routine.
Ingredients
- 1 cup chopped onion (yellow or white)
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger root
- 1 tablespoon yellow curry powder
- 3 cups low-sodium vegetable broth
- 2 (15-oz.) cans pumpkin puree (NOT pumpkin pie mix)
- 2 tablespoons homemade date syrup
- ½ cup plain, unsweetened coconut milk (or soy milk)
- Salt to taste (approximately ½ teaspoon)
Optional Toppings:
- Fresh chopped cilantro
- Cashews
- Crushed red pepper flakes (for heat)
Instructions
- Sauté Aromatics: In a medium pot over medium heat, dry sauté the chopped onion for 3-4 minutes until it begins to brown. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes.
- Add Spices: Stir in the yellow curry powder, cooking for about 30 seconds to release its flavors.
- Add Liquids: Pour in the low-sodium vegetable broth, stirring to deglaze the pot.
- Incorporate Pumpkin: Add the pumpkin puree, homemade date syrup, and coconut milk, stirring to combine.
- Simmer: Bring the mixture to a gentle simmer and cook, covered, for 7-10 minutes.
- Season: Turn off the heat and add salt to taste.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro, cashews, and a sprinkle of crushed red pepper flakes for extra heat.
Notes
- Sweetness Adjustment: Adjust the amount of date syrup to your preferred level of sweetness.
- Spice Level: Increase or decrease crushed red pepper flakes to control the heat.
- Creaminess: Use full-fat coconut milk for a richer, creamier texture.
- Add-ins: Add vegetables like carrots or spinach for extra nutrition.
- Protein Boost: Incorporate cooked lentils or chickpeas for a protein-packed version.
