This Curry Coconut Pumpkin Soup is so rich, flavorful and the best soup to enjoy on a cool fall day. It has a perfect blend of savory, a little bit of sweetness and even a bit of a kick. Made with roasted sugar pumpkin, coconut milk, and the perfect spice blend of curry powder, ginger, paprika, and turmeric.
Preheat oven at 400 degrees F. Line a baking sheet pan with parchment paper.
Take pumpkin and cut it in half lengthwise. Use a spoon to scoop out seeds and clean out the inside. Rub the inside of each side of the pumpkin with oil then sprinkle with salt, pepper and garlic powder.
Place both sides of pumpkin on prepped baking sheet pan facing down. Place in preheated oven and roast for 25 minutes. Remove pumpkin from the oven and let it sit until it cools-down enough to be handled. Peel off the skin from the pumpkin then rough chop the flesh and set aside.
While the pumpkin is cooling-down, Dice onions and mince garlic. Set aside along with chopped pumpkin.
In a large pot, add coconut oil and bring to a heat on medium-high. Toss in onions and garlic and sauté until onion is translucent (about 2-3 minutes). Toss in chopped pumpkin and all spices; grated ginger, curry, turmeric, cumin, paprika, and salt. Give it a stir making sure veggies are not sticking to the bottom of the pan.
Pour in vegetable stock and water and bring to a light simmer. Pour in coconut milk and give it a stir. As soup gets back to a boil, turn heat down to low.
Use immersion blender to smooth out soup. Blend for about 1-2 minutes making sure there aren't any chunks of pumpkin left. Cover soup and continue to simmer for another 5-10 minutes. Remove cover and give soup a quick stir.
Serve immediately and garnish with coconut cream, pumpkin seeds and micro-greens or any preferred toppings. Enjoy!