Pumpkin Curry Soup
featured in Bread Bowl & 4 healthy Fall Soups
Warm up with a bowl of this comforting pumpkin curry soup! Creamy pumpkin pureé and fragrant curry spices come together to create a rich and satisfying soup that's perfect for chilly fall evenings.
Tasty Team
90% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 10 servings
- 2 teaspoons coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons curry powder
- 1 tablespoon brown sugar
- 1 teaspoon cayenne
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 14 oz coconut milk (415 mL)
- 30 oz pumpkin puree (800 g)
- 3 cups vegetable broth (720 mL)
- bread bowl, for serving
Nutrition Info
- Calories 374
- Fat 28g
- Carbs 27g
- Fiber 4g
- Sugar 9g
- Protein 2g
Estimated values based on one serving size.
Preparation
- In a large pot over medium heat, combine coconut oil, onion, garlic, and ginger. Sauté until the onion is translucent, 5–6 minutes.
- Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper. Stir to combine.
- Add the coconut milk, pumpkin purée, and vegetable broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 25–30 minutes.
- Uncover the soup and blend with an immersion blender until smooth.
- Ladle the soup into bread bowls and serve.
- Enjoy!
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