Simple Homemade Creamy Pumpkin Coconut Curry Soup

Ingredients

• •1 tablespoon olive oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •2 cups canned pumpkin puree
• •1 can (13.5 oz) coconut milk
• •2 cups vegetable broth
• •1 tablespoon red curry paste
• •1 teaspoon ground cumin
• •1/2 teaspoon ground turmeric
• •1/2 teaspoon sea salt (adjust to taste)
• •1/4 teaspoon black pepper
• •1 teaspoon maple syrup (optional, for sweetness)
• •Juice of 1 lime
• •Fresh cilantro for garnish

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the diced onion and sauté until it is translucent, about 4-5 minutes.

3. 3

   Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

4. 4

   Add the pumpkin puree, coconut milk, and vegetable broth to the pot, stirring to combine.

5. 5

   Whisk in the red curry paste, ground cumin, turmeric, salt, and pepper. Bring the soup to a gentle simmer.

6. 6

   Reduce heat to low and let the soup simmer for about 15-20 minutes, stirring occasionally.

7. 7

   Optional: Add a teaspoon of maple syrup for a touch of sweetness.

8. 8

   Remove the soup from heat and use an immersion blender to blend until smooth. Alternatively, let the soup cool slightly and transfer it to a blender in batches.

9. 9

   Stir in the lime juice before serving and garnish with fresh cilantro.