Pumpkin cream with curry and coconut milk

Name: Pumpkin cream with curry and coconut milk
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Delica pumpkin (to be cleaned) 1.3 lbs; Potatoes 7 oz; Carrots (to be cleaned) 5.3 oz; Leeks (to clean) 7 oz; Onions 5.3 oz; Coconut milk 0.4 cup; Garlic 2 cloves; Curry to taste; Rosemary to taste; Sage to taste; Bay leaves to taste; Vegetable broth to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Coconut milk 0.4 cup; Homemade bread 8 slices; Provola cheese to taste; Extra virgin olive oil to taste

it de es fr br

Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Diletta Secco

Pumpkin curry soup? Not exactly what you'd find in a traditional Italian kitchen, but honestly, this version is a real treat. It's got that fun, fusion vibe—perfect for chilly nights. Pumpkin, potatoes, carrots, onions, and leeks are the stars here. Really, they get so sweet and tender after roasting. And look, instead of the usual heavy cream in Italian soups, this one goes for veggie broth and coconut milk. Makes it super silky and just a bit sweet, you know? A scoop of curry powder gives it a spicy kick, turning this into a creamy pumpkin soup that's cozy and kinda exotic. Fans of pumpkin curry soup are gonna love how the coconut milk blends with roasted veggies—it is rich, but not too heavy. And the curry? It wakes things up with just the right heat.

In places like Lombardy or Veneto, people usually keep pumpkin soups simple—letting the pumpkin shine with maybe a touch of sage or Parmigiano. But here? The Asian twist makes every bite of this coconut milk pumpkin soup an adventure. And listen, it pairs beautifully with toasted bread—especially if you throw some cheese on top and let it get all melty and crispy. For sure. Alternatively, a scoop of rice or barley makes it extra filling. And a sprinkle of pumpkin seeds? Adds a nice crunch. Honestly, what's great about this easy pumpkin soup recipe is how it caters to all kinds of eaters—even those looking for a vegan pumpkin soup or something lighter yet satisfying.

Whether you're digging into new fall soup recipes or just craving a bowl of something comforting and warm, this spicy pumpkin soup brings the best of both worlds: Italian roasted veggie goodness and a touch of Thai pumpkin curry flavor. Keeps things exciting. So, grab your ingredients and enjoy a bowl that’s not just tasty but also a nod to a delicious fusion of cultures. Pretty simple.

INGREDIENTS

Delica pumpkin 1.3 lbs (600 g) - (to be cleaned)

Potatoes 7 oz (200 g)

Carrots 5.3 oz (150 g) - (to be cleaned)

Leeks 7 oz (200 g) - (to clean)

Onions 5.3 oz (150 g)

Coconut milk 0.4 cup (100 g)

Garlic 2 cloves

Curry to taste

Rosemary to taste

Sage to taste

Bay leaves to taste

Vegetable broth to taste

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

For garnish: Coconut milk 0.4 cup (100 g)

For accompanying: Homemade bread 8 slices; Provola cheese to taste; Extra virgin olive oil to taste

Preparation

How to prepare Pumpkin cream with curry and coconut milk

To make the pumpkin cream with curry and coconut milk, first prepare the vegetable broth, then clean the vegetables: cut the pumpkin in half, remove the seeds and inner strings, and slice it without peeling 1. Peel and chop the carrots into chunks 2, then do the same with the potatoes 3.

Clean and roughly chop the leek 4 and onion 5. Arrange all the vegetables on a baking sheet lined with parchment paper, then add the garlic cloves 6.

Season with rosemary, sage, and bay leaf 7, then drizzle with olive oil 8, salt, and pepper 9. Bake in a preheated static oven at 356°F for 30 minutes.

Once cooked, remove the vegetables from the oven 10 and peel the pumpkin 11. Transfer all the vegetables to a large pot 12.

Pour in the broth 13 and cook for about ten minutes 14. Meanwhile, cut the bread into slices 15.

Heat a pan with a drizzle of oil, then place the slices of bread and toast on both sides 16. Add some slices of provolone on half of the bread slices 17, then cover with the others and let the cheese melt 18.

After the cooking time, turn off the heat and blend the vegetables with an immersion blender 19 to obtain a smooth and homogeneous cream. Add the coconut milk 20 and mix well 21.

Finally, add the curry 22 and stir again. Plate and garnish the pumpkin cream with coconut milk 23. Your pumpkin cream with curry and coconut milk is ready to be enjoyed with the cheese bread 34!