Pumpkin Curry Soup Recipe
This Pumpkin Curry Soup is the BEST for fall! It's cozy, full of so much flavor, and perfect as a side dish. The flavors of real pumpkin, spicy yellow curry, coconut milk, garlic, and ginger pair together perfectly! Make it in 30 minutes or less, then pair it with your favorite protein, bread, or grilled cheese sandwich for a next-level cold-weather meal that everyone will love.
Servings 4 Servings
Calories 105kcal
Ingredients
- 1 Tablespoon coconut oil
- 1/2 medium yellow onion, finely chopped or 1-2 teaspoons onion powder
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 15 ounce cans pumpkin puree
- 3 1/2 cups vegetable stock
- 3 teaspoons curry powder
- 1 teaspoon ginger powder
- 3/4 cup light coconut milk
- 1-2 Tablespoons honey
- 1 teaspoon crushed red pepper optional
Instructions
- Heat the coconut oil over medium-high heat and cook the onions for about 5-7 minutes (or until soft).
- Add in the minced garlic, salt, and pepper, then stir for another 2-3 minutes.
- Stir in the pumpkin puree and vegetable stock.
- Cook for 7-10 minutes, stirring occasionally.
- Add in the curry powder and ginger, then cook for another 2-3 minutes.
- Whisk in the coconut milk, honey, and crushed red pepper (optional) and cook until warm, about 3-5 minutes.
- Serve warm and enjoy!
Video
Nutrition
Serving: 2Cups | Calories: 105kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 1155mg | Potassium: 77mg | Fiber: 1g | Sugar: 7g | Vitamin A: 681IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg