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