Pumpkin Curry Soup

5 from 127 votes

Creamy soul-warming Pumpkin Curry Soup is fast and easy to make. Full of classic fall flavor this version is slimmed down for guilt-free healthy sipping on the coldest of days.

Prep Time5

Cook Time31

Total Time36

Course: Soup

Cuisine: American

Diet: Low Calorie, Low Fat, Vegetarian

Servings: 1-cup servings (total yield: 8 cups)

Calories: 86kcal

Author: Toni Dash

Ingredients

2 teaspoons olive oil
½ medium yellow onion peeled and finely chopped
3 cloves garlic diced
1 1-inch segment ginger root peeled and diced
1 tablespoon curry powder
1 quart low sodium chicken broth
2 15-ounce cans pumpkin puree use 100% pumpkin; not pumpkin pie filling
1 ½ teaspoon brown sugar
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
1 ½ cups unsweetened coconut milk from a carton not canned

Instructions

In a large stock pot or Dutch oven heat the olive oil over medium-high heat.
Add the onions and saute until softened and transluscent (4-5 minutes).
Add the garlic and ginger. Saute 60 seconds. Stir in the curry powder.
Add the chicken stock, pumpkin, brown sugar, salt, black pepper and cumin. Whisk to combine.
Bring to a low boil and reduce the heat to simmering. Simmer for 25 minutes stirring periodically.
Stir in the coconut milk and allow to warm through. Remove from heat.
Adjust the seasonings as needed (salt) and serve.

Notes

How to Store and Freeze

Allow the soup to cool slightly. Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave on 50% power until warmed through.

Freezing: Because it is not a cream-based soup it freezes well. Allow it to cool to room temperature and store in freezer-safe airtight containers or even a freezer bag for up to 2-3 months. Thaw in the refrigerator and reheat before serving.

Nutrition