Indian-Style Pumpkin Curry Soup
This warming pumpkin curry soup combines the natural sweetness of pumpkin with aromatic Indian spices and creamy coconut milk. Rich, velvety, and packed with nutrients, it transforms an ordinary autumn vegetable into an extraordinary meal that's both comforting and nutritious.
Equipment
- Large Pot
- Immersion Blender or Standard Blender
- Vegetable Peeler
- Chef's Knife
Ingredients
Soup Base
- 2 pounds fresh pumpkin peeled and cubed (or 3 cups canned pumpkin puree)
- 1 medium onion diced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons olive oil or coconut oil
- 2 tablespoons curry powder adjust to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper optional for heat
- 4 cups vegetable broth
- 14 oz coconut milk 1 can
- 1 tablespoon lime juice
- salt and pepper to taste
Garnish
- fresh cilantro chopped
- toasted pumpkin seeds
- cream or coconut cream for swirling
- red chili flakes optional
Instructions
- If using fresh pumpkin, peel the tough skin using a sharp vegetable peeler or knife. Remove the seeds and cut the flesh into 1-inch cubes. Pro tip: Microwave the whole pumpkin for 2-3 minutes first to soften the skin for easier peeling.
- Heat oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add curry powder, cumin, coriander, and cayenne (if using) to the pot and stir constantly for 30 seconds to bloom the spices and release their essential oils.
- Add the cubed pumpkin to the pot and stir to coat with the spice mixture. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer, partially covered, for about 15-20 minutes or until the pumpkin is very tender when pierced with a fork. If using canned pumpkin puree instead, simply add it now and simmer for 10 minutes.
- Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer batches to a standard blender (allowing steam to escape while blending). Continue blending until no chunks remain and the soup has a velvet-like consistency.
- Return the blended soup to the pot if using a standard blender. Stir in the coconut milk and lime juice, then heat gently without boiling. Season with salt and pepper to taste, adjusting spices if needed.
- Serve hot, garnished with chopped cilantro, toasted pumpkin seeds, a swirl of cream or coconut cream, and red chili flakes if desired.
Notes
- Butternut squash or sweet potato can replace pumpkin
- For a lighter version, use light coconut milk or cashew cream
- Chicken broth can substitute for vegetable broth
- Lemon juice works in place of lime juice
- Ground ginger (1 teaspoon) can replace fresh if needed
- This soup actually improves with time as flavors meld, making it perfect for meal prep
- Store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months
- For a lighter version, use light coconut milk or cashew cream
- Chicken broth can substitute for vegetable broth
- Lemon juice works in place of lime juice
- Ground ginger (1 teaspoon) can replace fresh if needed
- This soup actually improves with time as flavors meld, making it perfect for meal prep
- Store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months
Nutrition
Calories: 210kcalCarbohydrates: 15gProtein: 3gFat: 16gSaturated Fat: 12gSodium: 650mgFiber: 4gSugar: 6gVitamin A: 245IUVitamin C: 15mgIron: 8mg
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