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Pumpkin Curry Soup Recipe

Pumpkin Curry Soup Recipe
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★★★★★

5.1 from 21 reviews

This comforting Pumpkin Curry Soup combines creamy pumpkin puree with aromatic spices and a hint of sweetness, creating a rich and flavorful dish perfect for cozy meals. It’s vegan-friendly, dairy-free, and easy to make, featuring warm curry spices, ginger, and a touch of coconut milk for a smooth, luscious texture.

Ingredients

Scale

Main Ingredients

  • 1 Tablespoon coconut oil
  • 1/2 medium yellow onion, finely chopped (or 1–2 teaspoons onion powder)
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 15-ounce cans pumpkin puree
  • 3 1/2 cups vegetable stock
  • 3 teaspoons curry powder
  • 1 teaspoon ginger powder
  • 3/4 cup light coconut milk
  • 1–2 Tablespoons honey
  • 1 teaspoon crushed red pepper (optional)

Instructions

  1. Cook Onions: Heat the coconut oil over medium-high heat in a large pot. Add the finely chopped onions and sauté for about 5-7 minutes, stirring occasionally until the onions become soft and translucent.
  2. Add Garlic, Salt, & Pepper: Add the minced garlic along with salt and pepper to the softened onions. Stir the mixture continuously for 2-3 minutes to release the garlic’s aroma and blend the seasoning.
  3. Add Pumpkin & Stock: Pour in the pumpkin puree and vegetable stock. Stir well to combine all ingredients evenly. Let the soup simmer for 7-10 minutes, stirring occasionally to prevent sticking and to meld the flavors.
  4. Add Curry Powder & Ginger: Stir in the curry powder and ginger powder. Continue cooking the soup for another 2-3 minutes to allow the spices to infuse and deepen the flavor profile.
  5. Add Milk, Honey, and Crushed Red Pepper: Whisk in the light coconut milk and honey to add creaminess and subtle sweetness. If desired, add the crushed red pepper for a mild heat. Heat the soup until warm throughout, approximately 3-5 minutes.
  6. Serve Warm: Once everything is well incorporated and heated, ladle the soup into bowls and serve immediately. Enjoy this rich and comforting pumpkin curry soup as a hearty meal or starter.

Notes

  • For a spicier soup, increase the crushed red pepper amount according to your taste.
  • Use canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
  • Substitute honey with maple syrup or agave nectar to keep this soup vegan.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • This soup can be blended smooth for a creamier texture or served chunky for more bite.

Nutrition

Keywords: pumpkin curry soup, vegan pumpkin soup, easy fall soup, creamy pumpkin curry, coconut curry soup, healthy pumpkin recipe

Find it online: https://cookwithruby.com/pumpkin-curry-soup-recipe/