Deliciously Simple Pumpkin Curry Soup

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I know – it seems like pumpkin curry soup shouldn’t belong in the same recipe, let alone the same sentence. A few years ago, I would have believed you. Then I ate my sister-in-law’s soup, and I became a believer. *cue the angel chorus*

Are you ready for the awesomeness that is Pumpkin Curry Soup?

Some time back, we were hosting a small dinner party for friends. So, I asked my sister-in-law for the recipe or the website where she got it. She searched for the blog where she’d gotten the recipe, but the whole blog had been taken down and she couldn’t find a similar recipe anywhere. At least she remembered the approximate recipe, as she cooks by taste.

So, whoever it is that originally posted this for my sister-in-law to see, THANK YOU! It’s an amazing recipe, and it deserves to be appreciated.

Oh, but don’t worry – after making this recipe several times, I’ve got it down pat – and I’ve written it down so you don’t have to wonder or guess or use a liberal helping of hope to make sure it tastes delicious.

Ready for it? Let’s cook.

Pour some oil into the bottom of your pan on medium heat
Add in about a half of an onion, diced
Add in about a tablespoon of diced garlic
Allow the mixture to cook for about five minutes (do NOT skip this! It adds important flavor to the soup)
Add 1 can or 15 oz of pumpkin
Add spices (to taste): salt, pepper, curry powder*, red pepper, ground ginger, and garam masala
- Start with about a half teaspoon of each the curry powder, ground ginger, and garam masala – then add more as needed. Start with about a quarter teaspoon of the salt, pepper, and red pepper. Add more as needed.
- Start easy on the red pepper – you can always turn up the heat later if it’s not enough! Plus, it seems to get hotter the longer it’s in the soup. So, take it easy, tiger
- *In the event that you don’t have those spices, I’ve found that this mixture also works: cumin, turmeric, and coriander. You can also use paprika
Add up to one cup chicken broth, depending on how thick you want the soup
Have a can of coconut milk handy

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Once you’ve added the broth to the pumpkin, now add in up to one can of coconut milk. Add it slowly! You don’t want it to scald. And keep mixing! That’ll help prevent any scalding, aka bad tastes.

Mmm, look at how good that looks! Remember: the color may vary depending on what type of curry powder you use. And how much coconut milk you add.

Presentation is everything

At this point, you have one last choice. Depending on how you like your soup, you can serve it or take one more step.

My family loves the taste of onions but doesn’t like the texture. So we use a hand blender to keep the flavor and nix the texture.

Feel free to garnish it with baked pumpkin seeds, parsley, chopped green onions, or whatever else gets you going. If you want to go for “super fancy chef” level, add in a dollop of coconut milk or sour cream after you’ve plated the soup. Give it a single swirl for a really cool look, then garnish on top of that.

It’s a quick and easy soup – I’ve whipped it up in as quick as 15 minutes or allowed it to simmer for extra flavor and declared it ready after 35-40 minutes. It goes perfectly with homemade perfect wheat bread. Oh, and it also makes great leftovers. Yum!

Pumpkin Curry Soup Recipe

Pour some oil into the bottom of your pan on medium heat
Add in about a half of an onion, diced
Add in about a tablespoon of diced garlic
Allow the mixture to cook for about five minutes (do NOT skip this! It adds important flavor to the soup)
Add 1 can or 15 oz of pumpkin
Add spices (to taste): salt, pepper, curry powder*, red pepper, ground ginger, and garam masala
Start easy on the red pepper – you can always turn up the heat later if it’s not enough! Plus, it seems to get hotter the longer it’s in the soup. So, take it easy, tiger
*In the event that you don’t have those spices, I’ve found that this mixture also works: cumin, turmeric, and coriander. You can also use paprika
Add up to one cup of chicken broth, depending on how thick you want the soup
Add up to one can of coconut milk, adding slowly so you don’t scald it.
Plate, garnish, and serve