Welcome to the cozy world of fall flavors with our "Easy Pumpkin Coconut Soup Harvest Party" recipe! This delightful dish is not just a soup; it's a warm embrace in a bowl, perfect for those crisp autumn evenings. With its creamy texture and a hint of exotic spices, this soup will have your guests asking for seconds. Imagine the rich aroma of sautéed onions and garlic mingling with the sweet notes of pumpkin and coconut—it's a culinary symphony that will elevate your harvest gathering to unforgettable heights. Ready to impress? Let’s dive into this easy-to-follow recipe that promises to be the star of your next autumn feast!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin puree
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 1 teaspoon curry powder
- Salt and pepper to taste
- Pumpkin seeds for garnish
Instructions
- Begin by gathering all your ingredients on a clean workspace. Make sure your chopping board and knife are ready for use.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Allow the oil to warm up for about a minute.
- Add the chopped onion to the pot. Sauté the onion for about 5 minutes, or until it becomes translucent and soft, stirring occasionally to prevent sticking.
- Once the onion is cooked, add the minced garlic to the pot. Cook for an additional 1-2 minutes, stirring frequently until the garlic is fragrant but not browned.
- Next, add the can of pumpkin puree to the pot. Stir well to combine with the onion and garlic mixture.
- Pour in the can of coconut milk and the vegetable broth. Stir until all the ingredients are well mixed and smooth.
- Sprinkle in the teaspoon of curry powder, along with salt and pepper to taste. Stir well to incorporate the spices throughout the soup.
- Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together.
- After simmering, use an immersion blender to puree the soup until it reaches your desired consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
- Once blended, taste the soup and adjust seasoning if necessary, adding more salt, pepper, or curry powder as desired.
- Serve the soup hot, garnished with a sprinkle of pumpkin seeds on top for added crunch and flavor.
- Enjoy your Easy Pumpkin Coconut Soup at your harvest party, and share the warmth and flavors with your guests!
Tips
- Prep Ahead: To save time, chop your onions and mince your garlic ahead of time. This way, you can enjoy a seamless cooking experience when you're ready to whip up the soup.
- Flavor Boost: If you love a bit of heat, consider adding a pinch of red pepper flakes or a dash of cayenne pepper along with the curry powder for an extra kick!
- Texture Preference: For a chunkier soup, blend only half of the mixture and leave the rest as is. This will give you a lovely contrast in texture.
- Garnish with Style: Don't skimp on the pumpkin seeds! They not only add a delightful crunch but also enhance the visual appeal of your dish. You can toast them lightly for added flavor.
- Serving Suggestions: Pair your soup with crusty bread or a light salad to create a well-rounded meal. This soup is also fantastic as a starter for a larger autumn feast.
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of vegetable broth or coconut milk if it thickens too much.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 4g
Fat: 20g
Saturated Fat: 15g
Cholesterol: 0mg
