Heavenly Indian Spiced Pumpkin Soup
Dive into the warmth of this Heavenly Indian Spiced Pumpkin Soup, a perfect blend of traditional Indian spices and creamy coconut milk that brings comforting flavors to your table. This soup is a delightful way to enjoy the rich, sweet taste of pumpkin, enhanced by aromatic curry paste and the nourishing goodness of coconut milk. Ideal for chilly evenings, this recipe is not only easy and quick to prepare but also serves as a fantastic starter or a light meal. Serve it with freshly chopped herbs for an appealing presentation and an extra burst of flavor.
8
Servings
300
Calories
7
Ingredients
Ingredients
olive oil
1 teaspoon (Measure out the olive oil for sautéing.)
onions
2 small (Chop the onions finely.)
mild curry paste
3 teaspoons (Use korma or a similar mild curry paste for flavor.)
pumpkin
1.5 kg (Peel and chop the pumpkin into small pieces.)
water
750 ml (Measure out the water for cooking.)
coconut milk
270 ml (Prepare the coconut milk for mixing in after blending.)
chopped herbs
to taste (Use fresh parsley or coriander for garnishing.)
Instructions
1
In a large pot, heat the olive oil over medium heat.
2
Add the chopped onions and sauté for about 3 minutes until they are soft and translucent.
3
Stir in the mild curry paste, and cook for another 2 minutes, allowing the spices to release their fragrant aroma.
4
Add the peeled and chopped pumpkin to the pot, followed by the water. Stir to combine.
5
Bring the mixture to a boil, then reduce the heat and cover the pot. Let it simmer for 20 to 30 minutes, or until the pumpkin is tender.
6
Using a stick blender, carefully puree the soup until it is smooth and creamy.
7
Stir in the coconut milk, and heat the soup gently for an additional 5 minutes. Do not let it boil.
8
Serve the soup hot, garnished with freshly chopped herbs like parsley or coriander for a pop of color and flavor.
Nutrition Information
5g
Fat
30g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Indian Spiced Pumpkin Soup?
It is a comforting, creamy soup made with pumpkin, mild Indian curry paste, and coconut milk.
Is this pumpkin soup vegetarian?
Yes, this recipe is entirely vegetarian as it uses plant-based ingredients like pumpkin and coconut milk.
Is the soup vegan?
Yes, the recipe is vegan-friendly as it uses olive oil and coconut milk instead of dairy products.
How many calories are in one serving?
Each serving contains approximately 300 calories.
How many people does this recipe serve?
This recipe is designed to provide 8 servings.
What type of curry paste should I use?
A mild curry paste like korma is recommended for a fragrant but gentle flavor.
Can I make this soup spicier?
Yes, you can substitute the mild curry paste with a medium or hot variety to increase the heat.
What is the best pumpkin to use?
Any cooking pumpkin or winter squash, such as Butternut or Kent pumpkin, works well for this recipe.
Can I use canned pumpkin instead of fresh?
Yes, you can use canned pumpkin puree, though you may need to adjust the water and simmering time.
How long does it take to cook the pumpkin?
The pumpkin usually takes between 20 to 30 minutes to become tender enough for blending.
Do I need a stick blender for this recipe?
A stick blender is recommended for pureeing the soup directly in the pot, but a standard blender can also be used.
How do I safely use a regular blender for hot soup?
Blend in small batches and leave the lid slightly vented to allow steam to escape safely.
Why shouldn't I let the soup boil after adding coconut milk?
Boiling coconut milk can cause it to curdle or separate, affecting the smooth texture of the soup.
What can I substitute for coconut milk?
You can use heavy cream or a soy-based cooking cream if you prefer a different flavor profile.
Is this recipe gluten-free?
The main ingredients are gluten-free, but always check the label on your curry paste to ensure it is certified gluten-free.
How long can I store this soup in the fridge?
The soup can be stored in an airtight container in the refrigerator for up to 4 days.
Can I freeze Heavenly Indian Spiced Pumpkin Soup?
Yes, this soup freezes well for up to 3 months; thaw it in the fridge before reheating gently.
What herbs are best for garnishing?
Freshly chopped parsley or coriander (cilantro) are the best choices for a fresh burst of flavor.
Can I add other vegetables to the soup?
Yes, adding carrots or sweet potatoes along with the pumpkin can add extra sweetness and nutrition.
Is this soup kid-friendly?
Yes, the mild curry paste and creamy coconut milk make it approachable and sweet for children.
What kind of oil should I use for sauteing?
The recipe calls for olive oil, but coconut oil or vegetable oil are also suitable alternatives.
What should I serve with this soup?
This soup pairs excellently with warm naan bread, garlic bread, or a side of crusty rolls.
How can I make the soup thicker?
To thicken the soup, use slightly less water or simmer the soup uncovered for a few minutes before blending.
How do I make the soup thinner?
Simply stir in a little more water or vegetable broth until you reach your desired consistency.
Can I use dried herbs instead of fresh?
While dried herbs can be added during cooking, fresh herbs are much better for garnishing at the end.
Is this a quick meal to prepare?
Yes, the entire process takes about 45 minutes, making it a great option for a relatively quick meal.
Can I make this in a slow cooker?
Yes, cook the vegetables and water on low for 6-8 hours, then blend and stir in the coconut milk at the end.
Should I use vegetable broth instead of water?
You can use vegetable broth to add more depth of flavor, though water allows the pumpkin and spices to shine.
What type of onions should I use?
Standard yellow or brown onions are best for their balance of sweetness and savory flavor when sauteed.
Is this recipe considered healthy?
Yes, it is low in fat, contains 1.5g of protein, and is packed with vitamins from the fresh pumpkin.