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Pumpkin Curry Soup

A warm and comforting pumpkin curry soup that combines natural sweetness with spices, perfect for cool weather.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Indian, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound pumpkin (cubed) Fresh pumpkin is preferred.
  • 2 tablespoons butter Can be replaced with a vegan alternative.
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons curry powder Adjust to taste.
  • 1/2 teaspoon cinnamon
  • 1 tablespoon ginger (minced)
  • 2 large carrots (chopped)
  • 2 1/4 cups vegetable broth Can use chicken broth for non-vegan version.
  • 1/2 teaspoon salt Adjust to taste.
  • 1 1/4 cups coconut milk (canned) Use full-fat for creamier texture.

Method
 

Cooking Steps
  1. Add the butter into a large soup pot and place it over medium heat. Let it melt completely.
  2. Once the butter is hot, add the chopped onion. Cook it for about 2 minutes, stirring often until it becomes soft.
  3. Next, add the minced garlic into the pot and cook for another minute to release the garlic's flavor.
  4. Add the cubed pumpkin, curry powder, cinnamon, minced ginger, and chopped carrots into the pot. Stir everything together well.
  5. Carefully pour the vegetable broth into the pot and season with half a teaspoon of salt or to taste.
  6. Stir the mixture and bring it to a boil.
  7. Once it is boiling, reduce the heat to low and let everything simmer for 20-25 minutes until the pumpkin and carrots are soft and tender.
  8. Remove the soup pot from the heat and blend the soup until smooth. Be careful with hot liquids!
  9. Place the soup back over low heat and stir in the coconut milk. Let it warm through.
  10. Your Pumpkin Curry Soup is ready to be served!

Notes

Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.