Let’s be honest. This soup recipe really came about because of my pumpkin obsession (and pretty much everyone’s pumpkin obsession right now)! If you’re anti pumpkin, then I’m so sorry not sorry for what is known to be pumpkin fall season on Jar Of Lemons. Yes, I’m one of those girls. I know, and I fully own it.
I’m the girl who goes into a hipster coffee shop and orders a pumpkin spice latte as they roll their eyes. And I don’t even care. I’m absolutely into straight coffee on most days and all about appreciating good coffee in its purest form, but….It’s fall, y’all! Alllllll the pumpkin things. I want them all!
>>Follow my Pumpkin EVERYTHING board on Pinterest! <<
Thankfully, I’m 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 we’re 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! It’s one-pot, vegan, gluten-free, under 30 minutes, and the easiest ever.
A few things you’ll need for this recipe:
- Organic canned pumpkin
- Light coconut milk
- Vegetable broth
- Curry Powder
- 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!
Here’s the easy recipe:
Pumpkin Curry Soup
- 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
- 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!