Letās be honest. This soup recipe really came about because of my pumpkin obsession (and pretty much everyoneās pumpkin obsession right now)! If youāre anti pumpkin, then Iām so sorry not sorry for what is known to be pumpkin fall season on Jar Of Lemons. Yes, Iām one of those girls. I know, and I fully own it.
Iām the girl who goes into a hipster coffee shop and orders a pumpkin spice latte as they roll their eyes. And I donāt even care. Iām absolutely into straight coffee on most days and all about appreciating good coffee in its purest form, butā¦.Itās fall, yāall! Alllllll the pumpkin things. I want them all!
>>Follow my Pumpkin EVERYTHING board on Pinterest! <<
Thankfully, Iām also all about this homemade Pumpkin Spice Creamer. Healthy, real pumpkin <—–YAAAAS. And delicious. So much better than the coffee shop syrup! (sorry, beloved coffee shops! I still love you and will definitely still see you and your pumpkin spice once in awhile!)
And while weāre talking about all things pumpkin, GUYS. This Pumpkin Curry Soup! Creamy, savory, healthy warm fall soup perfection.
If you saw my Insta story, you already know how easy this is to make! Itās one-pot, vegan, gluten-free, under 30 minutes, and the easiest ever.
A few things youāll need for this recipe:
- Organic canned pumpkin
- Light coconut milk
- Vegetable broth
- Curry Powder
- Ginger
- Crushed Red Pepper (optional)
Notes about the recipe: The crushed red pepper adds a little bit of a spicy kick to this soup that I think pretty much takes it from delicious to EPIC! However, if you’re not a fan of spicy, you can tone down the crushed red pepper or leave it out completely. Feel free to adjust the amount of vegetable broth as well to make it more or less liquid-y (depending on your preference)!
Serve this with a grilled cheese sandwich (hello Grilled Avocado Goat Cheese Toast!) to complete the meal!
Hereās the easy recipe:
Pumpkin Curry Soup
Ingredients
- 2 15 oz . cans pumpkin puree
- 4 cups vegetable stock
- 2 tsp curry powder
- 1/2 tsp ginger
- 1/4 cup light coconut milk
- 1 tsp crushed red pepper
Instructions
- Cook the pumpkin puree and vegetable stock over medium heat for 10-15 minutes (or until everything is hot throughout).
- Add in the curry powder and ginger. Continue cooking for 5 minutes.
- Mix in the coconut milk and crushed red pepper and cook until warm.
- Serve warm and enjoy!
Ramona says:
This is definitely a recipe I must make immediately. It sounds really nice and tasty and I am a real curry lover.
Colleen says:
I can’t wait for fall, I want to make this soup now! I love the minimal ingredient list!
Marysa says:
This sounds like a fantastic combination of flavors. I love curry and your recipe looks very flavorful.
Serena says:
I hear you on the pumpkin obsession. I don’t know why I seem to limit myself to just the fall. Can’t wait to try this, it looks delish!
Jamie says:
So delicious and I love how simple the ingredients are! Makes a great lunch too. Had this with some croutons on top and it was fantastic!
Makos (@thehungrybites) says:
Fast, easy and delicious!
And very nice photos also!
Christine McMichael replied:
Thank you, Makos!
Anne K. says:
This looks so delicious! Seems like the perfect soup to try this fall š
Christine McMichael replied:
Thank you, Anne! š
Eugenia says:
This pumpkin soup looks divine! Love healthy and yummy recipes! š
Christine McMichael replied:
Thank you, Eugenia! š
Dave says:
That looks amazing! I already love pumpkin soup, and the addition of curry and coconut milk sounds like a serious upgrade!
Christine McMichael replied:
Thanks, Dave! It’s SO good. Enjoy! š
Nicole says:
Ooh, this looks amazing! Sounds like the perfect soup for an autumn lunch. š
Christine McMichael replied:
Thank you Nicole! š
Paige Strand says:
Wow, this looks restaurant-worthy!! i will definitely be trying to make this.
Christine McMichael replied:
Thanks, Paige!
Alysa Villelli says:
This looks great! Thanks for sharing š
Christine McMichael replied:
Thank you, Alysa!
Susan Evans says:
I don’t normally like pumpkin, but if the recipe has a lot of spice (like curry), you probably wouldn’t taste the pumpkin, so it might actually be good.
Christine McMichael replied:
Yes, it all blends really well! Enjoy!