Best Coconut Curried Pumpkin Soup Recipes

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CURRIED PUMPKIN-COCONUT SOUP



Curried Pumpkin-Coconut Soup image

An easy, pureed pumpkin-coconut curry soup that is perfect for parties. It can be made as mild or spicy as you like, and is vegetarian simply by using vegetable broth instead of chicken broth. The addition of ground peanuts gives a lovely bit of texture that my family loves. If you prefer a creamy soup, simply omit these.

Provided by tracy norton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 1h15m

Yield 16

Number Of Ingredients 19

4 tablespoons unsalted butter
1 sweet onion, roughly chopped
2 tablespoons minced garlic
5 tablespoons curry powder, divided
2 red bell peppers, chopped
1 carrot, chopped
1 green apple - peeled, cored, and chopped
3 tablespoons ground turmeric
2 tablespoons ground thyme
1 (1 inch) piece fresh ginger, finely chopped
1 (29 ounce) can pumpkin puree
1 (14 ounce) can cream of coconut
2 (32 fluid ounce) containers vegetable broth
2 tablespoons honey, divided, or to taste
salt to taste
2 pinches cayenne pepper, divided, or to taste
2 pinches red pepper flakes, divided, or to taste
½ cup roughly ground roasted peanuts
2 tablespoons Sriracha sauce

Steps:

  • Melt butter over medium heat in a large stockpot. Add onion, garlic, and 2 tablespoons curry powder; coat with butter and cook and stir for about 2 minutes.
  • Add bell peppers, carrot, and apple to the pot. Toss to coat and cook in the butter; add remaining curry powder, turmeric, and thyme. Let vegetables cook in the butter, stirring regularly, for about 6 minutes. Stir in ginger.
  • Pour pumpkin and coconut cream into the pot and toss to incorporate, about 2 minutes. Pour in vegetable broth, cover, and cook over medium-low heat until vegetables are all soft, 30 to 35 minutes. Season with 1 tablespoon honey, salt, 1 pinch cayenne pepper, and 1 pinch red pepper flakes.
  • Add soup to a blender or a food processor in batches and puree until smooth. Pour puree into a separate stockpot if serving immediately, or into a glass storage jar if holding overnight. Toss in peanuts.
  • Warm pureed soup over low heat, about 5 minutes; season with remaining honey, salt, cayenne, red pepper flakes, and Sriracha sauce and serve.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 28.8 g, Cholesterol 7.6 mg, Fat 10.1 g, Fiber 4.4 g, Protein 3.2 g, SaturatedFat 6.1 g, Sodium 493.9 mg, Sugar 20.4 g

COCONUT CURRIED PUMPKIN SOUP



Coconut Curried Pumpkin Soup image

Make and share this Coconut Curried Pumpkin Soup recipe from Food.com.

Provided by Smilyn

Categories     Coconut

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons unsalted butter
1 small onion, chopped
1 garlic clove, minced
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can chicken broth, plus
1 (14 1/2 ounce) can water
1 (15 ounce) can pumpkin puree
3/4 cup unsweetened coconut milk

Steps:

  • Melt butter in a large saucepan over medium heat.
  • Cook onion until softened, about 5 minutes.
  • Add garlic, curry, salt, and pepper and cook 1 minute more.
  • Add broth, water and puree; mix well. Reduce heat to low.
  • Cook, stirring occasionally, for 20 minutes.
  • Stir in coconut milk.
  • Puree soup in blender in several batches until smooth. Return to saucepan.
  • Reheat and serve.

Nutrition Facts : Calories 127.8, Fat 10.5, SaturatedFat 8, Cholesterol 10.2, Sodium 427.2, Carbohydrate 7.4, Fiber 0.8, Sugar 1.7, Protein 3.1

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