A Warm Bowl of Comfort: Coconut Curry Pumpkin Soup
We picked up a couple of big pumpkins at the farmers’ market for Halloween décor, but when the temperature dipped below freezing, I brought them inside and decided it was time to cook with them. After roasting and puréeing most of the pumpkin, I froze several jars to use throughout the season. Working with whole pumpkins takes effort, but the flavor and nutrition make every minute worth it.
I have to admit I absolutely love anything with pumpkin: soup, pies, latte and bread, I love pumkin in everything! But I also love how nutritional pumpkin is too.
Pumpkin is incredibly nutrient-dense, rich in beta-carotene, a powerful antioxidant, and packed with vitamins A, C, E, B6, and essential minerals like potassium, copper, and manganese. It’s one of those ingredients that tastes amazing and does your body good.
Today, my daughter and I turned the last of our homemade pumpkin purée into a creamy coconut curry pumpkin soup, and my family declared it the best soup I’ve made yet (and I make a lot of soup!). If you don’t have fresh pumpkin, canned purée will give you great results too.
A Warm Bowl of Comfort: Coconut Curry Pumpkin Soup
Ingredients
- 1 cup red lentils, rinsed
- 1 yellow onion, diced
- 4 cups vegetable broth
- 1 cup pumpkin purée
- ½ tbsp Madras curry powder (use more if you prefer extra heat)
- 1 can coconut milk
- Salt to taste
Instructions
- Add lentils, broth, onion, pumpkin purée, and curry powder to a large pot.
- Bring everything to a boil, then lower the heat and simmer for 20 minutes with the lid on.
- Transfer the soup and coconut milk to a blender and blend until silky smooth.
- Return to the pot, season with salt, and warm through before serving.
- Serve with bread and top soup with the roasted pumpkin seeds
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