Curried Pumpkin Soup
This curried pumpkin soup is the kind of dish that makes a chilly evening feel a whole lot cozier. It takes the mellow sweetness of pumpkin and wakes it up with warm curry spices, a splash of coconut milk, and a squeeze of lime. This version is my go to when I want something that tastes like it took hours but is actually ready in under 40 minutes.
Equipment
- Large soup pot or enameled Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
- Immersion blender or standard blender
- Measuring cups and spoons
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion about 1 cup or 150g, finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger root grated
- 2 tablespoons Madras curry powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper optional
- 15 ounces pure pumpkin puree 1 can, not pumpkin pie filling (about 425g)
- 4 cups vegetable broth or chicken broth (about 960ml)
- 13.5 ounces full fat coconut milk 1 can (about 400ml)
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon fresh lime juice
- salt and black pepper to taste
For Garnish
- 0.25 cup toasted pepitas
- fresh cilantro leaves
Instructions
- Finely chop the onion, mince the garlic, and grate the ginger. Measure out the curry powder, cinnamon, and cayenne into a small bowl.
- Heat olive oil in a large soup pot over medium heat. Add onion and cook 4-5 minutes until soft. Stir in garlic and ginger, cook 30-60 seconds until fragrant. Add curry powder, cinnamon, and cayenne, stirring constantly for 60 seconds to bloom the spices.
- Add pumpkin puree and stir to combine. Slowly pour in broth, whisking to prevent lumps. Bring to a gentle boil, then reduce heat to low.
- Partially cover and simmer gently for 15-20 minutes, stirring occasionally, until flavors have melded.
- Remove from heat and cool slightly. Blend with an immersion blender directly in the pot until smooth, or use a standard blender in small batches.
- Return to low heat and stir in coconut milk, maple syrup, and lime juice. Season with salt and pepper to taste. Warm through for 3-5 minutes without boiling.
- Ladle into bowls, top with toasted pepitas and fresh cilantro, and serve immediately.
Notes
- Always bloom the curry powder in oil before adding liquid — this step deepens the flavor significantly.
- Use full fat coconut milk rather than light, since light versions can make the soup taste watery.
- Taste and adjust seasoning at the very end, after the coconut milk goes in, since it changes how salty or sweet the soup tastes.
- If the soup turns out thicker than you like, thin it with a splash of extra broth rather than water, which keeps the flavor from getting diluted.
- Toast your own pepitas in a dry skillet over medium heat for 3-4 minutes if you cannot find pre roasted ones.
- Store cooled soup in an airtight container in the refrigerator for up to 4 days.
- Freeze in individual portions for up to 3 months, leaving room for expansion. Thaw overnight before reheating.
- Reheat gently on the stovetop or in the microwave, stirring often. Avoid boiling vigorously to prevent the coconut milk from separating.
- For a spicier version, increase the cayenne or add a spoonful of red curry paste with the curry powder.
- For a vegan version, use vegetable broth and maple syrup — the recipe is already plant based.
Nutrition
Serving: 1servingCalories: 210kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 480mgPotassium: 380mgFiber: 3gSugar: 8gVitamin A: 170IUVitamin C: 6mgCalcium: 4mgIron: 10mg
Tried this recipe?Let us know how it was!