Easy Pumpkin Curry Soup - Healthy Recipes Blog (2024)

You'll only need a few simple ingredients to make this soup. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Chicken broth: Store-bought is fine, and it's what I normally use. I often use the Pacific Foods brand, which isn't as high in sodium as other brands, but sometimes I use whatever's on sale. As you can see in the photo above, today, I used Kroger's store brand, Simple Truth. When I have homemade chicken broth in the fridge, I use that.

Canned pumpkin: You definitely want to get the correct can for this recipe - pure pumpkin puree and not sweetened pumpkin pie filling!

To season: Kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger. A stale spice can easily ruin a dish, so it's important to ensure the spices are fresh. This is especially important in this recipe, where we rely heavily on ground spices.

Canned coconut milk: I use full-fat canned coconut milk in this recipe.

You start by whisking the broth, pumpkin, and spices together in a large stockpot. Whisk until the mixture is smooth.

Bring the mixture to a boil, lower the heat, and simmer it for ten minutes.

Whisk in the coconut milk. Keep cooking until the soup is heated through, just a few more minutes, then serve.

Look how rich and creamy it is!

I use ground spices in this recipe to make it easy. These spices don't need to be cooked separately. Using onion and garlic powders saves us the trouble of chopping an onion, mincing garlic, and sauteing them.

Having said that, although it's OK to use ground ginger, freshly grated ginger is better and can simply be mixed into the soup. So, if you have fresh ginger, I recommend that you use that. You can use a teaspoon of grated fresh ginger root.

Can I use homemade pumpkin puree?

Absolutely. You might need to add a bit of water to thin it out since canned pumpkin puree is usually thinner than homemade. Check the consistency and decide.

Can I use reduced-fat coconut milk?

Please don't. Reduced-fat coconut milk is far inferior to the full-fat version. This soup only works with full-fat coconut milk.

Why is my soup bland?

The two most common reasons are using reduced-sodium chicken broth or reduced-fat coconut milk.
If you used reduced-sodium chicken broth, add more salt - start with ¼ teaspoon, taste the soup, and see if you like it better now.
If you used reduced-fat coconut milk, stir in 2 tablespoons of melted butter or ghee.

I usually serve this soup as a first course, but it's hearty and filling enough to eat a bowl of it as your main course. It's excellent with these almond flour biscuits on the side.

I sometimes make tiny co*cktail meatballs (omitting the smoked paprika) and add them to the soup to make it a complete meal.

The leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat them on the stovetop, covered, over low heat, or in the microwave, covered, at 50% power.

If the soup has thickened too much while being stored, stir in 1-2 tablespoons of water.

I don't recommend freezing this soup. In my experience, its texture and flavor don't survive the process of freezing and thawing.

Easy Pumpkin Curry Soup

This flavorful pumpkin curry soup is seasoned with garlic, ginger, and curry powder. Coconut milk makes it extra rich and creamy!

Servings: 8 servings

Calories: 155kcal

Add Your Own Notes

Nutrition per Serving

Serving: 1cup | Calories: 155kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Sodium: 585mg | Fiber: 5g | Sugar: 5g