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This curry pumpkin soup is super easy to make and so rich in flavor! Make it on a sunday and bring it with you for lunch all week. It gets better with age.
When it comes to pumpkin season, I’d love to tell you that I roast pumpkins from scratch, but I’m way too lazy for that. If I’m being completely honest, I also wouldn’t know the difference between an edible pumpkin and the kind you leave out on your front lawn. I think they’re different, right?
I’m such a bad food blogger.
I whipped this up the other night and it was both hearty and delish.
What to serve with pumpkin soup
Anything or nothing at all. It’s a rich soup, so you can serve it solo with some crusty bread and call it a day, or if you lean toward healthier options, pair it with a salad.
Want more creative ideas to jazz it up?
- Toss in some crispy roasted broccoli or Brussel sprouts!
- Chop up some roasted delicata squash and drop it in. This stuff is SO good.
- You could even pair it with some roasted cauliflower. In fact, now that I think about it – cauliflower rice would be awesome too.
What you’ll need to make Curry pumpkin soup (and a few substitutions)
- A can of pumpkin (make sure it’s not the pumpkin pie mix)
- Soup stock – I always use the 4 cup boxed stock because it’s easy and I’m lazy. Use chicken beef or veggies – whichever one you prefer. Bouillon cubes would work too if you have.
- Coconut milk – not the lame stuff in the carton. We want the real deal you get out of a can!
- Onions, celery, carrots & garlic. I call these my faithful four because they form the base of most of my soups.
- Spices – but let’s talk about that before we go further.
How to spice curry pumpkin soup (so you won’t hate it)
Whenever you see soup recipes that call for spices, know that this is just a guideline, not a rule. Everyone’s pallet is different and mine loves a lot of flavor and deep spice. If you’re someone who’s pallet doesn’t love a lot of spice – start with half what the recipe calls for and add slowly as you taste. One of the best things you can do as a home chef, is to figure out the right level of flavor and spice for you (and the peeps you cook for). Recipes are meant to be altered!
You want more pumpkin ideas, right?
Curry Pumpkin Soup
- 2 tablespoons olive oil
- 1, 14 ounce can of organic pumpkin
- 3 Carrots finely chopped
- 3 Celery Stalks finely chopped
- 1 cup Onion finely chopped
- 1 tsp minced garlic
- 1 tbsp Garam Masala
- 2 tsp paprika
- 4 cups veggie broth
- 1 cup coconut milk
- Salt and pepper to taste
- Dash of hot sauce (Optional)
- In a medium pot over medium head, add the onions and garlic to the pot with the olive oil.
- Stir for about 3 mins, until onion is translucent.
- Add carrot, celery and spices and sauté for a few more minutes
- Now add the veggie stock and coconut milk.
- Turn the stove to a simmer and let cook for about 15 minutes.
- Turn heat off and stir in coconut milk
- Using a hand blender, give everything a solid blend so there are no chunks left.
- Season/garnish with a dash of hot sauce and serve!