Why You’ll Love This Recipe

Pumpkin soup is a fall favorite, but adding curry spices brings it to another level. The combination of creamy coconut milk, the slight sweetness of pumpkin, and the bold, aromatic curry spices creates a warm and satisfying experience. It’s an easy recipe that’s great for a quick weeknight meal or even as a cozy appetizer. Plus, it’s a fantastic way to enjoy the health benefits of pumpkin, which is rich in vitamins, fiber, and antioxidants. Whether you’re a curry lover or just looking for a new twist on a classic, this soup will become a go-to in your kitchen.

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 (15-ounce) can pumpkin puree
1 can (14 ounces) full-fat coconut milk
3 cups vegetable broth
Salt and pepper to taste
Optional toppings: fresh cilantro, pumpkin seeds, a dollop of sour cream or yogurt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Stir in the curry powder, turmeric, and cinnamon, allowing the spices to toast for 1-2 minutes.
Add the pumpkin puree, coconut milk, and vegetable broth, stirring to combine. Bring the mixture to a simmer.
Let the soup simmer for 20 minutes, stirring occasionally to prevent sticking.
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro, pumpkin seeds, or a dollop of sour cream or yogurt.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Add vegetables: You can add other vegetables like carrots, sweet potatoes, or bell peppers for extra flavor and texture.
Spicy kick: For a spicier version, add a pinch of cayenne pepper or a chopped chili.
Protein boost: Add cooked chicken, tofu, or lentils to make it a more substantial meal.
Dairy-free/vegan: This soup is already vegan and dairy-free, but you can make it even richer by using almond milk instead of coconut milk.

Storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. You can also freeze the soup for up to 3 months.
Reheating: To reheat, simply warm the soup in a pot over low heat, stirring occasionally. If the soup has thickened too much, you can add a splash of vegetable broth or water to reach your desired consistency.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Simply roast or boil it until soft, then blend it into a puree before adding it to the soup.

Is there a way to make the soup spicier?

Yes! You can add cayenne pepper, red pepper flakes, or a chopped chili to increase the heat.

Can I substitute coconut milk with another type of milk?

Yes, you can use almond milk, soy milk, or oat milk as a substitute, though the flavor and richness may be different.

How can I make this soup thicker?

If you want a thicker consistency, blend the soup longer or add a little more pumpkin puree. You can also simmer it for longer to allow it to reduce.

Can I use low-fat coconut milk?

Yes, but the soup may not be as rich and creamy as with full-fat coconut milk.

Can I make this soup in advance?

Yes, this soup actually gets better with time. You can make it a day ahead, refrigerate it, and reheat before serving.

Can I freeze this soup?

Yes, this soup freezes well. Just be sure to let it cool completely before transferring it to an airtight container for freezing.

Can I add meat to this soup?

Definitely! Chicken or turkey would be great additions for a heartier soup, or you can even add sausage for extra flavor.

What can I use instead of curry powder?

If you don’t have curry powder, you can make your own blend using turmeric, cumin, coriander, cinnamon, and a pinch of cayenne.

What can I serve with this soup?

This soup pairs well with crusty bread, a fresh salad, or grilled cheese sandwiches for a complete meal.

Conclusion

Creamy pumpkin curry soup is the perfect dish to enjoy during the colder months or any time you’re craving a comforting and flavorful bowl of goodness. It’s easy to make, customizable, and packed with healthy ingredients. Whether you stick with the classic recipe or try out different variations, this soup is sure to warm you up and become a family favorite!

Creamy Pumpkin Curry Soup

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A rich and comforting creamy pumpkin curry soup with a blend of savory, sweet, and spiced flavors, perfect for chilly days.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: Indian-inspired
Diet: Vegan

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Stir in the curry powder, turmeric, and cinnamon, allowing the spices to toast for 1-2 minutes.
Add the pumpkin puree, coconut milk, and vegetable broth, stirring to combine. Bring the mixture to a simmer.
Let the soup simmer for 20 minutes, stirring occasionally to prevent sticking.
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro, pumpkin seeds, or a dollop of sour cream or yogurt.

Notes

If the soup is too thick, add more vegetable broth or water to adjust the consistency.
You can add extra vegetables like carrots, sweet potatoes, or bell peppers for more texture and flavor.
This recipe is versatile; feel free to adjust the spices to your taste.
Make sure to blend the soup thoroughly for a smooth, creamy texture.
For a spicier version, add cayenne pepper or chopped chili.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 6g
Sodium: 500mg
Fat: 19g
Saturated Fat: 16g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg