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*
Seriously. It’s that good. In fact, it’s the only go-to-pumpkin anything that gets me excited when the fall pumpkin overload hits. So if you love the fall pumpkin-spiced everything, you’re going to love this recipe. But, if you’re more like me, and the fall pumpkin overload gets you wary of anything orange, this might change your mind. Because it’s the perfect blend of pumpkin, curry spices, and deep, rich flavor.
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.
- 3 tbsp olive oil, extra virgin
- 1/2 whole onion, organic, large
- 1 tbsp garlic, diced
- 15 oz pumpkin, can
- 1/4 tsp salt, kosher
- 1/4 tsp pepper, freshly ground
- 1/4 tsp red pepper
- 1/2 tsp ginger, freshly diced
- 1/2 tsp garam masala
- 1 tsp curry powder
- 1 cup chicken broth, organic
- 12 oz coconut milk, can
- 1/4 tsp cumin, ground
- 1/4 tsp turmeric
- 1/4 tsp coriander, ground
- 1/4 tsp paprika
- Pour the olive oil into the bottom of your pan on medium heat.
- Add the onion and garlic.
- Allow the mixture to cook for about five minutes to bring out the full flavor of both the garlic and onion.
- Add one can (or 15 oz) of pumpkin.
- Add spices: salt, pepper, curry powder, red pepper, ground ginger, and garam masala.
- Feel free to add more spices to adjust the taste as desired.
- Add up to one cup of chicken broth, depending on how thick you want the soup.
- Add up to one can of coconut milk. Be sure that you're adding it slowly to prevent scalding.
- 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 complaints.
- Plate, garnish and serve.
- 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 there, tiger.
- Remember: the color may vary depending on what type of curry powder you use. And how much coconut milk you add.
- 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.
Amount Per Serving Calories 198Total Fat 19gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 6gCholesterol 1mgSodium 260mgCarbohydrates 7gFiber 1gSugar 2gProtein 2g
Mmm, look at how good that looks!
Bon Appetit. Enjoy.
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!