Deliciously Simple Pumpkin Curry Soup

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.

Yield: 6 people

Deliciously Simple Pumpkin Curry Soup

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This deliciously flavorful pumpkin curry soup will appeal to both the pumpkin enthusiasts and those who can't wait for pumpkin season to end.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

Soup:

• 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

Curry Powder

• 1/4 tsp cumin, ground
• 1/4 tsp turmeric
• 1/4 tsp coriander, ground
• 1/4 tsp paprika

Instructions

1. Pour the olive oil into the bottom of your pan on medium heat.
2. Add the onion and garlic. 
3. Allow the mixture to cook for about five minutes to bring out the full flavor of both the garlic and onion.
4. Add one can (or 15 oz) of pumpkin.
5. Add spices: salt, pepper, curry powder, red pepper, ground ginger, and garam masala.
6. Feel free to add more spices to adjust the taste as desired.
7. Add up to one cup of chicken broth, depending on how thick you want the soup.
8. Add up to one can of coconut milk. Be sure that you're adding it slowly to prevent scalding.
9. 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.
10. Plate, garnish and serve.

Notes

• 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.

Nutrition Information

Yield

6

Serving Size

1
Amount Per ServingCalories 198 Total Fat 19g Saturated Fat 12g Trans Fat 0g Unsaturated Fat 6g Cholesterol 1mg Sodium 260mg Carbohydrates 7g Fiber 1g Sugar 2g Protein 2g

This nutrition data was automatically calculated and they most definitely didn't show me their work.

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.

[clickToTweet tweet=”Simple, delicious, #pumpkin curry soup. You’ll love it. https://wp.me/p8TevY-1kj via @kimberlycstarr” quote=”Simple, delicious, #pumpkin curry soup. You’ll love it.”]

Oh, and it also makes great leftovers. Yum!

More Pumpkin Curry Recipes:

• Curried Pumpkin Soup on Epicurious
• Coconut Curry Pumpkin Soup on AllRecipes
• Pumpkin curry with chickpeas

Other Pumpkin Recipes:

• How to Make and Gift Perfect Pumpkin Swirl Snickerdoodle Bread
• Cake-like Pumpkin Chocolate Chip Cookies
• Pumpkin Chocolate Chip Muffins
• How to Make a Delightful Baby Food Jar Pumpkin

My Must-Have Baking Resources:

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• My favorite-ever stove-top cooking pot – Seriously – it may be the only one you ever need!
• The most amazing kitchen gadget ever invented (and my new cooking BFF)
• All of my favorite kitchen gadgets

You’ll Also Love:

• Recipes from Our Table to Yours
• Deliciously Easy Traditional Scottish Meat Pies
• How to Make Perfect Wheat Bread – Every Time
• The Perfect Chocolate Chip Cookie

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