Pumpkin Curry Soup

Pumpkin Curry Soup is a delicious fall meal, full of creamy flavor and seasoned with coriander and curry. This will be your favorite pumpkin soup.

Why You’ll Love This Recipe

This creamy and delicous soup is full of flavor, thanks to the pumpkin and curry. It is the perfect Fall meal and you will want to make it as soon as the weather starts too cool off.

Ingredients

• canned pumpkin
• chicken broth
• large onion diced
• butter
• salt
• curry powder
• coriander
• coconut milk or half and half
• red pepper flakes
• pepitas and parsley for garnish

How to Make Pumpkin Curry Soup

• Seasoning.  I used both curry and coriander which gives it amazing flavor.
• Coconut Milk.   Using Coconut Milk makes this soup dairy free but you can also use 1/2 and 1/2 if you prefer.
• Canned Pumpkin.  The soup comes together quickly and easily using canned pumpkin.
• Blend the soup in a blender to get it nice and smooth.

Garnish with some pepitas (pumpkin seeds) and fresh chopped parsley.  This pumpkin curry soup is the perfect way to ward off the first chills of fall!

Check out more of my favorite fall soups recipes:

• Italian Sausage Soup
• Curried Butternut Squash Soup
• Sausage Tortellini Soup
• Chicken and Wild Rice Soup

For all of my other favorite kitchen products and tools visit my Amazon Store.

5 from 1 vote

Pumpkin Curry Soup

Recipe From: Leigh Anne Wilkes

Creamy curry pumpkin soup recipe.

serves: 6 servings

Prep:15 minutes minutes

Cook:30 minutes minutes

0 minutes minutes

Total:45 minutes minutes

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Ingredients

• ▢ 1 large onion diced
• ▢ 1/4 C butter
• ▢ 1 tsp curry powder
• ▢ 3 C chicken broth
• ▢ 3 C canned pumpkin
• ▢ 1 tsp salt
• ▢ 1 /2 tsp coriander
• ▢ 1/8 tsp red pepper flakes
• ▢ 1 C coconut milk or half and half
• ▢ pepitas and parsley for garnish

Instructions

• In a large pan saute onions in butter until softened.
• Add in curry and stir for a few minutes.
• Place in blender or food processor and puree until smooth
• Return to pan and add chicken broth, pumpkin, salt and milk
• Heat through.
• Do not bring to a boil or milk will curdle.
• Garnish with pepitas and parsley.

Nutrition Facts:

Calories: 198kcal (10%) Carbohydrates: 13g (4%) Protein: 3g (6%) Fat: 16g (25%) Saturated Fat: 12g (75%) Cholesterol: 20mg (7%) Sodium: 898mg (39%) Potassium: 456mg (13%) Fiber: 4g (17%) Sugar: 5g (6%) Vitamin A: 19313IU (386%) Vitamin C: 15mg (18%) Calcium: 52mg (5%) Iron: 3mg (17%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Soup, Soup Main Dish

Cuisine:Indian

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