Go Back
–+ servings
0 from 0 votes
Close up of a bowl of Easy Curried Pumpkin Soup garnished with yogurt, pumpkin seeds and cilantro.
Print
Easy Curried Pumpkin Soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Warmly spiced and fall ready, this easy curried pumpkin soup will warm you from the inside out.

Course: Soups/Stews
Cuisine: American, Indian
Keyword: curried pumpkin soup, pumpkin soup
Servings: 6 Servings
Calories: 193 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 1 Tbsp coconut oil (vegetable or canola oil can be substituted)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp curry powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cumin
  • 2 Tbsp light brown sugar
  • 29 oz pumpkin puree, homemade or canned (1 lg can)
  • 1 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper (or to taste)
  • 13.5 oz lite coconut milk (1 can)
  • 3 cups chicken or vegetable stock (plus extra for thinning)
  • squeeze of lime juice
  • roasted pumpkin seeds, cilantro, and plain yogurt for garnish (optional)
Instructions

  1. Heat the coconut oil in a medium pot or dutch oven over med/nigh heat. Add the onion and saute for 3-4 mins.

  2. Add the garlic and saute 1-2 more mins. Stir in the spices and toast until fragrant, 1-2 mins more.

  3. Add the brown sugar, pumpkin, kosher salt and cayenne pepper. Stir in the coconut milk and stock, stir well.

  4. Bring to a simmer and cook over low heat for about 20-30 mins, allowing the flavors to blend, stirring occasionally. Puree with an immersion blender if desired.

  5. Taste, adjust seasonings, add a squeeze of lime juice, and thin with additional stock if desired. Serve with garnishes.

Recipe Notes
  • Use fresh or canned pumpkin interchangeably in this recipe. 
  • I like to use lite coconut milk in this pumpkin soup to make it even healthier, but you can use regular coconut milk to make it even richer.
  • Make it vegetarian by using vegetable stock in place of chicken stock.
  • Keep extra stock on hand to thin the soup to your liking after it simmers.
  • If you prefer a smoother consistency, puree the soup with an immersion blender or in a blender.
Nutrition Facts
Easy Curried Pumpkin Soup
Amount Per Serving
Calories 193 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 4mg1%
Sodium 816mg35%
Potassium 469mg13%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 11g12%
Protein 5g10%
Vitamin A 21376IU428%
Vitamin C 8mg10%
Calcium 56mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.