October means soup season. Ramen, brothy bowls, warm curries—all the things I want to cozy up with as the days get cooler.
I really wanted to make something with pumpkin this month with Halloween right around the corner, and this coconut curry pumpkin soup from Ahead of Thyme seemed like the perfect fit. Creamy coconut, warming spices, and a generous sprinkle of Kanahele Krunch on top. A little fall comfort with a little island influence. 🤎
If you’ve only been putting your Krunch on yogurt or smoothie bowls, here’s a little inspiration to take it somewhere savory.
Ingredients
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1 teaspoon minced ginger
1 tablespoon mild curry powder
½ teaspoon garam masala
3 cups vegetable stock
1 can (14 ounces) coconut milk, plus extra for serving
3 cups pumpkin purée—not pumpkin pie filling
Salt and pepper, to taste
For topping:
Kanahele Krunch
Instructions
Warm the oil in a pot over medium heat. Cook the onion for about 4 minutes to soften.
Add garlic and ginger; cook another minute. Stir in both spices for 15 seconds.
Mix in stock, coconut milk, and pumpkin. Bring to a boil, then cover and simmer on low for 20 minutes.
Season to taste. Blend with an immersion blender if you prefer a smoother soup.
Ladle into bowls. Finish with extra coconut milk, cilantro, optional pumpkin seeds, and Kanahele Krunch just before eating to keep it crisp.
Soup recipe adapted from Ahead of Thyme’s Coconut Curry Pumpkin Soup, with our own Krunch topping.
Something warm, something seasonal, and a little Krunch, always 🎃 🥥
