Deliciously Simple Pumpkin Curry Soup

Y’all, a quick heads up: affiliate links are headed your way. Learn what that means.

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.

We had house guests, so I asked her 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.

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

• 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 chicken broth, depending on how thick you want the soup
• Have a can of coconut milk handy

Simple, delicious, #pumpkin curry soup. You'll love it.Click To Tweet

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.

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 take care of that problem.

Serve it with pirogis and steamed spinach, or whatever else you’d like.

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!

Yum… seriously, go make this. If you like pumpkin or Indian-inspired dishes, this is sure to be a favorite! Be sure to Pin it for later.

---

Pumpkin Curry Soup

• 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 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.