Q1: What is the absolute, number one secret to a super creamy, velvety soup without using a ton of dairy?

The brilliant secret in this recipe is the combination of the pumpkin puree and the coconut milk . Pumpkin puree is naturally thick and smooth, and when it is blended with the rich, full-fat coconut milk, it creates an impossibly creamy and velvety texture that is completely dairy-free and full of flavor. For an even smoother finish, an immersion blender is your best friend.

Q2: Can I make this soup ahead of time?

Yes, absolutely! This is a perfect make-ahead soup. The flavors will actually have even more time to meld and will be even more delicious on the second day. Simply store it in the refrigerator and reheat it gently on the stovetop.

Q3: What is the difference between canned pumpkin puree and pumpkin pie filling?

It is very important to use 100% pure pumpkin puree for this savory recipe. Canned pumpkin pie filling is a pre-made mixture that already contains added sugars and spices, so it would make your final soup much too sweet.

Q4: Can I make this recipe with fresh pumpkin instead of canned?

Of course! You will need about one 2- to 3-pound sugar pumpkin . Simply slice it in half, scoop out the seeds, and roast it on a baking sheet in a 400°F oven for about 45-60 minutes, until it is very tender. Once it has cooled, you can scoop the flesh out of the skin and purée it in a blender or a food processor until it is smooth.

Q5: Is this soup vegan?

Yes! To make this recipe completely vegan, simply be sure to use maple syrup instead of the honey as your sweetener. All the other ingredients are naturally plant-based.

Creamy Pumpkin Curry Soup (Easy 20-Minute Recipe!)

A quick and easy recipe for a creamy and flavorful pumpkin curry soup. This one-pot, vegetarian soup is perfect for the fall season. It features a savory base of sautéed onions and garlic, which is then simmered with canned pumpkin puree and vegetable stock. The soup is seasoned with a warm blend of curry powder and ginger. For a rich and creamy finish, light coconut milk and a touch of honey are stirred in at the end.

Author: Grace

Ingredients

1 Tablespoon coconut oil
1/2 medium yellow onion, finely chopped
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 (15-ounce) cans pumpkin puree
3 1/2 cups vegetable stock
3 teaspoons curry powder
1 teaspoon ginger powder
3/4 cup light coconut milk
1-2 Tablespoons honey
1 teaspoon crushed red pepper (optional)

Instructions

Heat the coconut oil in a large pot or Dutch oven over medium-high heat. Add the onions and cook for about 5-7 minutes, until soft.
Add the minced garlic, salt, and pepper, and stir for another 2-3 minutes until fragrant.
Stir in the pumpkin puree and vegetable stock. Cook for 7-10 minutes, stirring occasionally.
Add the curry powder and ginger powder, then cook for another 2-3 minutes.
Whisk in the light coconut milk, honey, and optional crushed red pepper.
Continue to cook until the soup is warm, about 3-5 minutes. Do not let it boil.
Serve warm and enjoy.

Notes

This is a very fast one-pot soup, making it a great option for a weeknight dinner.
Using canned pumpkin puree is a convenient shortcut.
For a vegan version of this soup, simply substitute the honey with maple syrup.
The creamy coconut milk is added at the end of cooking to preserve its texture and flavor.

Find it online: https://www.eatswithsoul.com/creamy-pumpkin-curry-soup/