Name: Curried Pumpkin Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3
Cuisine: Continental
Ingredients: 1 tbsp olive oil; 1 medium red onion, chopped; 3 large cloves garlic, chopped; 1/8 tsp red pepper flakes; 2 tsp curry powder; 1 tsp garam masala; 1 (14 oz) can pumpkin puree; 1 (14 oz) coconut milk, full fat; 1 1/2 cups chicken stock; 1 1/2 tsp salt; 1/2 tsp pepper; 1/4 cup fresh cilantro plus more for garnish, chopped

Jump to Recipe

Curried pumpkin soup is rich, creamy and full of perfectly spiced flavor. It’s ready in under 30 minutes, making it perfect for quick meals.

Let me just start out by saying that this curried pumpkin soup is a winner. It’s probably one of the easiest soups I’ve ever made and it’s absolutely delicious.

What makes it so wonderful? Well, as I said, it’s super easy to make, pumpkin makes it perfect for fall and it’s nice and spicy.

This amazing curried pumpkin soup can be on your table in under 30 minutes, so it’s perfect for lunch or a quick dinner. It would pair up great with your favorite sandwich or salad. I also love serving this soup as a starter for dinner parties.

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Curry powder and garam masala add a lovely depth to the flavor and just the right amount of spiciness. Pumpkin puree and coconut milk give the soup a rich and creamy texture.

I use chicken stock, but you could make this vegan by using vegetable stock. This recipe will make about 3 main dish servings or 6 starter servings.

Yield: 3-6

Curried Pumpkin Soup

Curried pumpkin soup is rich, creamy and full of perfectly spiced flavor. It's ready in under 30 minutes, making it perfect for quick meals.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

1 tbsp olive oil
1 medium red onion, chopped
3 large cloves garlic, chopped
1/8 tsp red pepper flakes
2 tsp curry powder
1 tsp garam masala
1 (14 oz) can pumpkin puree
1 (14 oz) coconut milk, full fat
1 1/2 cups chicken stock
1 1/2 tsp salt
1/2 tsp pepper
1/4 cup fresh cilantro plus more for garnish, chopped

Instructions

Heat 1 tbsp olive oil in a soup pot.

Add onion and saute until onions are translucent and tender, about 5 minutes

Add red pepper flakes and garlic and saute for another minute.

Add curry powder, stirring to combine.

Stir in pumpkin puree.

Add coconut milk and chicken stock, stirring to combine.

Stir in cilantro.

Bring mixture to a boil, then reduce heat and simmer for 5-10 minutes.

Puree soup with an immersion blender or transfer to a blender to puree.

Serve with chopped cilantro.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 179Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 10mgSodium: 1385mgCarbohydrates: 21gFiber: 4gSugar: 6gProtein: 8g