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Pumpkin Curry Soup Recipe

Pumpkin Curry Soup Recipe
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★★★★★

4.9 from 18 reviews

This Pumpkin Curry Soup is a comforting, flavorful dish that combines the natural sweetness of pumpkin with aromatic spices and creamy coconut milk. Perfect for chilly days, it’s a wholesome and easy-to-make soup that delivers a rich, warming experience with a hint of spice.

Ingredients

Scale

Soup Base

  • 1 Tablespoon coconut oil
  • 1/2 medium yellow onion, finely chopped (or 1–2 teaspoons onion powder)
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Main Ingredients

  • 2 (15 ounce) cans pumpkin puree
  • 3 1/2 cups vegetable stock
  • 3 teaspoons curry powder
  • 1 teaspoon ginger powder

Finishing Ingredients

  • 3/4 cup light coconut milk
  • 1–2 Tablespoons honey
  • 1 teaspoon crushed red pepper (optional)

Instructions

  1. Cook Onions: Heat the coconut oil over medium-high heat in a large pot. Add the finely chopped onions and cook for about 5-7 minutes until they are soft and translucent.
  2. Add Garlic, Salt, & Pepper: Stir in the minced garlic, salt, and pepper. Cook for an additional 2-3 minutes until the garlic is fragrant but not burnt.
  3. Add Pumpkin & Stock: Pour in the pumpkin puree and vegetable stock. Stir well to combine all ingredients.
  4. Simmer Soup: Allow the soup to cook for 7-10 minutes, stirring occasionally to prevent sticking and to let the flavors meld.
  5. Add Curry Powder & Ginger: Sprinkle in the curry powder and ginger powder. Stir thoroughly and cook for another 2-3 minutes to toast the spices and deepen the flavor.
  6. Add Milk, Honey, and Crushed Red Pepper: Whisk in the light coconut milk and honey to add creaminess and a touch of sweetness. Add crushed red pepper if you like a bit of heat. Cook the soup until it’s warmed through, about 3-5 minutes.
  7. Serve and Enjoy: Ladle the soup into bowls and serve warm. Enjoy the comforting and flavorful pumpkin curry soup!

Notes

  • Use fresh pumpkin puree if you prefer, but canned is convenient and reliable.
  • The crushed red pepper is optional and can be adjusted based on your spice preference.
  • For a vegan option, ensure the honey is substituted with maple syrup or agave nectar.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
  • Adjust seasoning to taste, especially salt and pepper, before serving.

Nutrition

Keywords: pumpkin curry soup, pumpkin soup, curry soup, vegan pumpkin soup, coconut milk soup, easy fall soup, spicy pumpkin soup

Find it online: https://todayquickmeals.com/pumpkin-curry-soup-recipe/