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–+ servings
Pumpkin Soup 1

Creamy Pumpkin Curry Soup

This velvety pumpkin soup balances savory depth with subtle sweetness, incorporating warming curry spices and creamy coconut milk for the perfect fall comfort food. Ready in under an hour, it's adaptable for any dietary preference and works with either fresh or canned pumpkin.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer, Main Course, Soup
Cuisine Autumn, Fall, International
Servings 6 cups
Calories 185 kcal

Equipment

  • Large Pot
  • Immersion Blender or Standard Blender

Ingredients
  

Base Ingredients

  • 2 tablespoons olive oil or coconut oil for dairy-free option
  • 1 large onion finely chopped (sweet onions work best)
  • 3 garlic cloves minced (or 1 tablespoon garlic paste)
  • 1 tablespoon fresh ginger grated (substitute: ½ teaspoon dried ginger)

Spices

  • 2 teaspoons curry powder mild or medium, depending on preference
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Main Ingredients

  • 4 cups pumpkin puree fresh or 2 15-oz cans
  • 4 cups vegetable broth chicken broth works too
  • 1 cup coconut milk full-fat provides the creamiest texture
  • 2 tablespoons maple syrup or honey adjust to taste
  • salt and pepper to taste

Garnish (Optional)

  • pumpkin seeds toasted
  • fresh herbs sage, thyme, or cilantro
  • croutons

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add chopped onions and sauté for 3-4 minutes until translucent but not browned.
  • Add minced garlic and grated ginger to the onions, stirring constantly for 30-60 seconds until fragrant.
  • Sprinkle curry powder, cinnamon, and nutmeg over the mixture, stirring to coat evenly. Toast the spices for 30 seconds to activate their flavors.
  • Add pumpkin puree and stir to combine with the spice mixture. Gradually pour in vegetable broth while stirring to incorporate smoothly.
  • Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook for 15-20 minutes, allowing flavors to meld.
  • Use an immersion blender directly in the pot, or carefully transfer batches to a standard blender. Blend until completely smooth, about 30-45 seconds per batch.
  • Return soup to the pot if using a standard blender. Stir in coconut milk and maple syrup, simmering gently for another 5 minutes.
  • Taste and adjust seasoning with salt and pepper. For thinner soup, add additional broth; for thicker, simmer uncovered for 5-10 more minutes.
  • Serve hot, garnished with toasted pumpkin seeds, fresh herbs, or croutons if desired.

Notes

For a lower-calorie version, use light coconut milk or substitute half the coconut milk with unsweetened almond milk.
Butternut squash makes an excellent substitute for pumpkin if needed.
The soup keeps in the refrigerator for up to 4 days and can be frozen for up to 3 months.
For a protein boost, top with roasted chickpeas or shredded chicken.

Nutrition

Calories: 185kcalCarbohydrates: 22gProtein: 3gFat: 11gSaturated Fat: 8gFiber: 7gSugar: 9gVitamin A: 245IUVitamin C: 15mgCalcium: 5mgIron: 8mg
Keyword Pumpkin Soup, Curry Soup, Vegan Soup, Fall Recipe, Coconut Milk Soup
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