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The Ultimate Cozy Autumn Soup: Creamy Curried Pumpkin Bliss – vegetarian recipe
Stav Kogan

The Ultimate Cozy Autumn Soup: Creamy Curried Pumpkin Bliss

This Creamy Curried Pumpkin Soup masterfully balances sweet notes from maple syrup with the warm, aromatic spice of curry, all wrapped in a velvety smooth pumpkin and coconut milk base. The crunchy, candied curried pecans on top add a delightful texture and a burst of flavor that
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • (Serves 4)
  • 1 tablespoon (15 ml / 0.5 fl oz) extra-virgin olive oil
  • ¼ cup (30 g / 1.06 oz) chopped onions
  • 2 tablespoons (14 g / 0.49 oz) curry powder, divided
  • 1 can (15-ounce / 425 g / 15 oz) pumpkin puree
  • 2 cups (475 ml) vegetable broth
  • 2 tablespoons (30 ml / 1 fl oz) pure maple syrup, divided
  • Salt and freshly ground black pepper, to taste
  • ¼ cup (30 g / 1.06 oz) pecan pieces
  • 1 can (14-ounce / 400 ml / 13.5 fl oz) light unsweetened coconut milk
  • for the Perfect Pumpkin Soup
  • For a richer flavor, roast a small sugar pumpkin and use the fresh puree instead of canned.
  • Control the heat by choosing a mild or hot curry powder, or add a pinch of cayenne pepper for an extra kick.
  • This soup is fantastic for meal prep! It can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, and add the pecans just before serving.
  • For an extra creamy finish, swirl in a tablespoon of full-fat coconut cream or a dollop of vegan yogurt into each bowl before garnishing.

Method
 

  1. Preheat your oven to 375°F / 190°C.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat.
  3. Add the chopped onions, cover, and cook until softened, about 5 minutes.
  4. Stir in 1 tablespoon (15 ml / 0.5 fl oz) of the curry powder and the pumpkin puree.
  5. Whisk in the vegetable broth until the mixture is smooth.
  6. Add 1 tablespoon (15 ml / 0.5 fl oz) of the maple syrup and season to taste with salt and pepper.
  7. Bring to a simmer and cook, stirring occasionally, for 10 minutes to let the flavors meld.
  8. While the soup simmers, prepare the curried pecans.
  9. In a small bowl, combine the pecan pieces with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of maple syrup and toss to coat.
  10. Sprinkle with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of curry powder, tossing again to ensure they are evenly coated.
  11. Spread the pecans in a small baking dish and bake for about 10 minutes, or until toasted and fragrant.
  12. Set aside to cool.
  13. Once the soup has simmered, carefully use an immersion blender to puree it directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
  14. Return the pot to low heat.
  15. Whisk in the light coconut milk.
  16. Heat gently until hot, but do not allow it to boil.
  17. Taste and adjust seasonings if necessary.
  18. Serve the soup hot, garnished generously with the cooled curried pecans.

Nutrition

Calories: 250kcalCarbohydrates: 25gProtein: 4gFat: 16g

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