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–+ servings
two white bowls full of pumpkin curry soup
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Pumpkin Curry Soup

Creamy curry pumpkin soup recipe.
Course Soup, Soup Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings 6 servings
Calories 198kcal
Author Leigh Anne Wilkes

Equipment

Ingredients

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

Instructions

  • In a large pan saute onions in butter until softened.
  • Add in spices and stir for a few minutes.
  • Place in blender or food processor and puree until smooth
  • Return blended mixture 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.

Notes

  1. Use pure pumpkin puree, not pumpkin pie filling
  2. Adjust the curry powder to taste — start small and add more if you love spice
  3. Coconut milk makes the soup extra creamy, but you can use regular milk or cream instead
  4. After adding milk, make sure not to let the soup come to a boil or the milk can curdle.
  5. Add a squeeze of lime or a sprinkle of fresh herbs for a bright finishing touch
  6. Blend with an immersion blender for the smoothest texture

Nutrition

Calories: 198kcal | Carbohydrates: 13g | Protein: 3g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 20mg | Sodium: 898mg | Potassium: 456mg | Fiber: 4g | Sugar: 5g | Vitamin A: 19313IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 3mg