Description

This creamy Pumpkin Curry Soup is a comforting and flavorful dish, perfect for cooler days. Made with tender pumpkin, aromatic curry spices, and rich coconut milk, it delivers a warm and satisfying bowl of soup. Quick to prepare on the stovetop, this recipe combines seasonal vegetables with spices like cinnamon and ginger for a deliciously unique taste. Ideal for a cozy lunch or dinner, it’s both nourishing and easy to make.

Ingredients

Scale

Main Ingredients

1 pound pumpkin, cubed
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons curry powder
1/2 teaspoon cinnamon
1 tablespoon ginger, minced
2 large carrots, chopped
2 1/4 cups vegetable broth
1/2 teaspoon salt
1 1/4 cups canned coconut milk

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Instructions

Sauté Aromatics: Add the butter to a large soup pot and place it over medium heat. Once the butter is hot and melted, add the chopped onion and cook for about 2 minutes until softened. Then add the minced garlic and sauté briefly until fragrant.
Add Vegetables and Spices: Stir in the cubed pumpkin, curry powder, cinnamon, minced ginger, and chopped carrots. Mix well to coat the vegetables evenly with the spices.
Add Broth and Simmer: Pour in the vegetable broth and season with salt and pepper to taste. Stir to combine everything, then bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 to 25 minutes, or until the pumpkin and carrots are soft and tender.
Blend the Soup: Remove the soup pot from the heat. Using a blender or food processor, carefully blend the soup in batches until smooth and creamy. Alternatively, use an immersion blender directly in the pot.
Finish with Coconut Milk: Return the blended soup to the stove over low heat. Stir in the canned coconut milk until fully incorporated and heated through. Adjust seasoning if necessary, then serve warm.

Notes

This pumpkin curry soup is creamy and filling, packed with seasonal vegetables and fragrant spices.
The recipe cooks quickly on the stovetop, but it can also be adapted for slow cookers or Instant Pots for convenience.
For a thinner soup, add more vegetable broth to achieve your desired consistency.
Serve garnished with fresh cilantro or a dollop of yogurt for extra creaminess if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 295 kcal
Sugar: 7 g
Sodium: 904 mg
Fat: 24 g
Saturated Fat: 21 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 5 g
Protein: 4 g
Cholesterol: 20 mg