Description
This pumpkin and cauliflower curry soup is a comforting and flavorful dish, perfect for cooling weather. Made with fresh vegetables, coconut milk, and a blend of spices, it’s both healthy and satisfying.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 medium yellow onions (peeled and chopped)
- 5 large carrots (chopped)
- 5 stalks celery (chopped)
- 8 cloves garlic (smashed)
- 1 (2-inch) piece ginger (peeled and chopped)
- 1 small head cauliflower
- 4 cups low-sodium vegetable broth (or water plus more as needed)
- 3 tablespoons yellow curry paste (red curry paste OK)
- 1 teaspoon ground cumin
- 1 teaspoon cayenne powder (optional)
- 2 tablespoons coconut aminos (or soy sauce if you’re not sensitive to gluten)
- 1 tablespoon brown sugar
- 1 (29-ounce) can pumpkin puree (approximately 3 cups)
- 1 (15-ounce) can full-fat coconut milk (plus more for serving)
- To garnish: coconut milk, cilantro, pumpkin seeds (pepitas), cashews, sliced lime wedges
Instructions
- Cook the root vegetables: Heat oil in a large pot or Dutch Oven over medium heat. Add the onions and cook, stirring often, for 4-5 minutes or until the onions soften and turn translucent. Add the carrots and celery and mix well to combine with the onion. Cover and continue to cook over medium-high heat for 10-15 minutes, stirring often.
- Add the cauliflower: After approximately 10 minutes or so – once the vegetables have had a chance to start softening – stir in the smashed garlic cloves and fresh ginger and sauté for approximately 1 minute. Add the cauliflower florets and mix well to combine.
- Add the broth and seasoning: Add the vegetable stock (or water) and bring to a low boil. Add the curry paste, ground cumin, cayenne, coconut aminos, and brown sugar. Mix thoroughly to combine and allow vegetables to simmer for approximately 15 minutes.
- Stir in the pumpkin puree and coconut milk: Add the pumpkin puree (homemade or store-bought) and coconut milk, return to a simmer and then remove from heat.
- Blend: Grab a blender, food processor, or immersion blender. Working in batches, fill your blender approximately half full with the mixture and blend until completely pureed. Pour your pureed soup into a new pot. Repeat until all the vegetables have been pureed into soup.
- Season to taste: Season with salt, pepper, or an additional teaspoon or two of sugar, if needed. If your soup is super thick, simply add additional water or broth until the desired consistency is reached.
Notes
- This soup can be garnished with additional coconut milk, cilantro, pumpkin seeds, cashews, or lime wedges.
- For a spicier kick, feel free to increase the cayenne powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg