Creamy Pumpkin Curry Soup
This Creamy Pumpkin Curry Soup comes together with coconut milk, canned pumpkin and curry paste. It's a delicious twist on fall comfort food!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 212kcal
- 1 tbsp coconut oil
- 2 yellow onions, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp red or yellow curry paste
- 1 tsp turmeric
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp each salt & pepper
- 2 (15oz) cans pureed pumpkin NOT pumpkin pie filling
- 1 (14oz) can coconut milk
- 1 cup vegetable broth
Optional garnishes
- Creme fraiche
- Pumpkin seeds
- Fresno chilies
- Cilantro
Heat coconut oil in a large pot over med-high heat. Add onions and saute for 2-3 minutes until softened.
Add garlic, ginger, curry paste, chili powder, turmeric, cumin, salt & pepper and saute for another minute or so until fragrant.
Stir in pumpkin, coconut milk and broth, bringing to a boil then reducing the heat to a simmer. Simmer for 20 minutes, then blend with an immersion blender.
Serve in deep bowls and top with desired garnishes. Enjoy!
Add some protein to this soup using cooked lentils, chickpeas or other legumes.
Swap out 1 tsp. curry powder for every 1 tbsp. curry paste if you don’t have any curry paste on hand.
Store the leftovers in the fridge for up to 5 days. Reheat in a pot on the stovetop or in the microwave for 2-3 minutes.
Freeze this soup for up to 3 months. Defrost in the fridge overnight or microwave from frozen for 6-7 minutes.
Calories: 212kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 15g | Sodium: 169mg | Potassium: 690mg | Fiber: 2g | Sugar: 6g | Vitamin A: 12938IU | Vitamin C: 17mg | Calcium: 57mg | Iron: 4mg