Pumpkin Curry Soup

Pumpkin Curry Soup

 

Because ALL THE FALL FEELS! Raise your hand if this cool weather is bringing you the most joy right now. Today I’m bringing you a Pumpkin Curry Soup that brings about all the warm, cozy, fall feels in a healthy, easy, and delicious way!

 

Pumpkin Curry Soup

 

This easy pumpkin soup cooks in a single pot and carries deep flavor notes of Thai curry, coconut, and pumpkin seeds. It’s healthy, happens to be gluten and dairy free, and is also ready in 30 minutes flat, thanks to the use of a super speedy shortcut ingredient, canned pumpkin.

 

 

What Should I Serve with Pumpkin Soup?

 

 

 

INGREDIENTS

  • 1 tablespoon butter
  • 1 small onion, peeled and diced
  • 3 cloves garlic, minced
  • 2 tablespoons red curry paste
  • 4 cups chicken stock or vegetable stock
  • 1 cup coconut milk
  • 1 (29 ounce) can pumpkin purée
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • optional toppings: pumpkin seeds, Greek yogurt, chopped peanuts, chopped fresh cilantro, pepitas, and  sliced red onions.

directions

 

  1. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until softened.  Add the garlic and red curry paste, and stir to combine.  Sauté for 2 more minutes, stirring occasionally.
  2. Add chicken stock and coconut milk, and stir to combine.
  3. Using a hand blender or a traditional blender, puree the soup until smooth.  (If using a traditional blender, be careful because warm/hot liquids expand when heated.  I would recommend pureeing the soup in two batches.  Then return it to the stockpot.
  4. Add the pumpkin puree, cumin, ginger, salt, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low.  Give the soup a taste, and add extra salt, pepper, and/or red curry paste if needed.
  5. Serve warm, sprinkled generously with your favorite toppings.  Or store in a sealed container and refrigerate up to 3 days, or freeze for up to 3 months.

 

 

Did you try Pumpkin Curry Soup What did you think? We would love to hear from you. Please leave us a comment below or tag us! @theloulougirls

POSSIBLE VARIATIONS:

Want to mix things up? Feel free to…

  • Roast your own pumpkin. In place of canned pumpkin puree, feel free to roast and puree your own! 
  • Add protein. If you would like to add some protein to this soup, chicken, shrimp, beef or tofu would be delicious.
  • Make it milder. If you don’t like much heat in your food, I would recommend starting with just 1 tablespoon red curry paste, and then add more to taste. And if the soup gets too spicy for you, just add more coconut milk and vegetable stock. 🙂
  • Make it spicier. If you do like spicy food, feel free to add more red curry paste, and/or a few thinly-sliced Thai red bird chiles.

4 thoughts on “Pumpkin Curry Soup”

    1. If you would of told me about 10 years ago that I would be making this, I wouldn’t believe it. I’m so glad I have changed! This is so good!!! It will make you happy!

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