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.
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/