Creamy Curry Pumpkin Soup

Creamy-Curry-Pumpkin-Soup

In honor of fall (my favorite season) and Halloween, I had hoped to post a couple of pumpkin recipes this week.

What would a site named The Scrumptious Pumpkin be without a healthy dose of pumpkin dishes?

So today I’m posting the most velvety rich pumpkin soup.

Spiced-Curry-Creamy-Coconut-Pumpkin-Soup

If you’ve never tried a pumpkin soup, I very highly recommend it and here’s how I would sell it to you. This soup is:

  • creamy, filling, and decadent
  • full of fall flavors
  • lightly sweet with a bit of spice from curry powder (and the slightest hints of cinnamon, ginger, and creamy coconut)

Creamy-Curry-Coconut-Pumpkin-Soup

Bonus: this soup happens to be vegan, it packs in a lot of healthy nutrients, and it’s ready in about 30 minutes.

 

 

 

 

 

 

Creamy-Coconut-Curry-Pumpkin-Soup

This filling pumpkin soup is the perfect comfort food remedy on a dark, chilly evening after a long day.

Coconut-Curry-Pumpkin-Soup

The richness from the coconut milk and the slight hint of heat from the curry powder will warm you through and through.

Here’s the recipe for Creamy Curry Pumpkin Soup:

Creamy Curry Pumpkin Soup
 
Author: 
Nutrition Information
  • Serving size: 4
  • Calories: 285
  • Fat: 18.2g
  • Saturated fat: 13.3g
  • Trans fat: 0g
  • Carbohydrates: 27.8g
  • Sugar: 16.3g
  • Sodium: 612mg
  • Fiber: 6g
  • Protein: 7g
  • Cholesterol: 0mg
Recipe type: Healthy Soups, Salads and Sandwiches
Total Time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
Yield: 4 servings
Ingredients
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 1 shallot, diced
  • 2 medium carrots, diced
  • ¼ cup organic brown sugar
  • 2 teaspoons curry powder
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 15 ounces 100 percent pure pumpkin
  • 3 cups organic vegetable broth
  • 1 cup coconut milk
  • Salt and freshly ground black pepper
Instructions
  1. Heat the canola oil in a large stockpot over medium-high heat. Add the garlic, shallot and carrots, and season with a pinch of salt and pepper. Cook for about 5 minutes, or until the carrots begin to soften but before the shallot and garlic begin to turn brown.
  2. Add the brown sugar, curry powder, cinnamon, ginger, and pumpkin puree. Stir until spices are well combined.
  3. Add the vegetable broth and bring to a simmer. Season to taste with salt and pepper.
  4. Turn off the heat and stir and combine the coconut milk. Serve.
  5. Or (optional) purée the soup to a velvety consistency using an immersion hand blender, food processor, or blender.
*I estimate approximate nutrition information using the Verywell Recipe Nutrition Calculator.

Other Recipes You May Love:

https://jenelizabethsjournals.com/2014/10/16/slow-cooker-pumpkin-spice-applesauce/

https://jenelizabethsjournals.com/2014/10/27/chocolate-chunk-pumpkin-oatmeal-bread/

https://jenelizabethsjournals.com/2016/10/06/chai-pumpkin-smoothie/

https://jenelizabethsjournals.com/2016/10/16/pumpkin-muffins/

https://jenelizabethsjournals.com/2016/10/26/easy-30-minute-pumpkin-lasagna/

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16 Comments

  1. October 30, 2013 / 1:48 pm

    Perfect soup for this time of year! The coconut milk and the curry sound delicious and so warming as we’re adjusting to this new season!

  2. October 30, 2013 / 1:55 pm

    Your photos of Germany are absolutely gorgeous! I went there a number of years ago and absolutely adored the time I spent there! How fun to experience pumpkin soup overseas and then come home to make your own batch! I pretty much love all things pumpkin and curry ever, so the idea of putting the two together is making my mouth water. Delicious, as always, my dear!

  3. November 3, 2013 / 5:47 pm

    Pumpkin soup is one of my favorites; adding curry is a wonderful idea!

  4. November 4, 2013 / 3:32 pm

    I would never have thought of adding curry to pumpkin soup so i think i shall give this a try

  5. pam
    April 20, 2014 / 8:40 pm

    I made this soup but substituted frozen butternut squash (cooked in microwave) with carrots. Used leeks instead of shallots. It came out more brown than orange, but SO TASTY!

    • Jen Elizabeth's Journals
      April 23, 2014 / 9:48 am

      Great substitutions! Thanks so much for your comment 🙂

  6. October 4, 2014 / 3:50 am

    Fantastic recipe. Love the photography. The carrots and the shallots were an inspired touch. Did you use Ceylon Cinnamon or Cassia Cinnamon?

    I was wondering whether what would happen if I take out the quarter cup of brown sugar. I am trying to do healthy recipes without sugar if at all possible.

    • Jen Elizabeth's Journals
      October 6, 2014 / 1:43 pm

      The recipe will turn out just fine without the brown sugar, BUT adding a sweetener really enhances the natural sweetness of the pumpkin! I’d recommend a substitutions such as agave or 100 percent pure maple syrup to replace the brown sugar 🙂

  7. Dianne
    November 4, 2014 / 8:17 pm

    Just made this delicious, nutritious and easy to make soup! I can hardly wait for dinner! Thanks very much for the recipe. This will be a repeat meal over the chilly months of winter.

  8. Teri
    November 6, 2014 / 9:59 pm

    I was in Germany last September. While in Stuttgart we visited the Kürbis Festival at the Ludwigsburg Flower Gardens. We had the most wonderful pumpkin soup there and I have been searching for a recipe close to that since. Your recipe sounds like you nailed it and I will certainly try it!

    Thank you!

    • November 7, 2014 / 9:45 am

      Your trip sounds wonderful and you have me wishing I could be back in Germany right now 🙂 Thanks so much for your note!

  9. April 13, 2019 / 12:35 pm

    Pumpkin Soup… This is one of my favorites.. you added more value for it… Thanks,, I will try this definitely

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