Spicy Pumpkin Curry Soup
Serves 8
10 mins prep
30 mins cook
40 mins total
This creamy roasted pumpkin curry soup recipe is so perfect for fall. It's loaded with fall flavors and the curry spin makes it so delicious. Great for a cool fall day!
Preheat the oven to 350F and line one baking tray with parchment paper.
Peel the pumpkin or butternut squash and dice it into small pieces. Spread onto the baking tray, drizzle with olive oil, and season with salt & pepper. Roast the pumpkin or squash for 30-45 minutes, until slightly soft and golden.
For the soup, in a large soup pot add the vegan butter and heat for 20-30 seconds on medium-low heat before adding your yellow onion. Sweat this out for around 5 minutes. Stir often to avoid burning.
Add whole peeled garlic cloves and cook for 3-5 minutes before adding your red curry paste, smoked paprika, cumin, curry, spicy curry, and salt. I let this cook for another 3-5 minutes. The longer you let them cook, the more fragrant the soup.
Remove the lid, increase the heat to high and add the coconut milk, veggie stock, lime juice, and butternut squash (add around 5 cups cooked pumpkin or squash and reserve some for topping). Adjust seasoning if desired. Stir till everything is well combined and then bring mixture to a boil. Cook for 10-12 minutes. Transfer to a blender; blend until smooth.
Serve with fresh cilantro, sprouts of choice, roasted pumpkin or squash, and coconut cream.
