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–+ servings
Bowl of pumpkin curry soup in white bowl garnished with heavy cream and pumpkin seeds.
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5 from 5 votes

Pumpkin Curry Soup

Savor the essence of fall with this easy-to-make Pumpkin Curry Soup. It's rich, cozy, flavorful, and simply delicious!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Author: Krissy Allori

Equipment

Ingredients

  • 1/4 cup butter
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 2 teaspoons curry powder more if desired
  • 2 teaspoons kosher salt
  • 1/2 teaspoon cinnamon
  • 3 cups chicken broth
  • 2 cups pumpkin puree I used homemade but you can use a 15 ounce can
  • 1 cup lite coconut milk

Instructions

  • In a heavy bottom stockpot over medium high heat, melt butter. Sauté onion in butter until it starts to brown, then add garlic and cook for an additional minute.
    sautéing onions and garlic in pot.
  • Add the curry powder, salt, and cinnamon. Stir well and cook for a minute or so.
    sautéed onions and garlic with various spices in pot.
  • Add chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer over low heat, covered, for 20 minutes.
    Adding chicken broth to sautéed onions for pumpkin curry soup recipe.
  • Add the pumpkin puree and coconut milk. Stir, and simmer until heated through.
    Adding pureed pumpkin and coconut milk to soup base.
  • Run through blender or use an immersion blender to process until smooth.
    blending pumpkin curry soup with immersion blender.
  • Season with additional curry powder, salt and pepper, if desired.

Notes

Leftover soup can be frozen and stored in an air tight container. Simply thaw before reheating.

Nutrition

Calories: 141kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 1306mg | Potassium: 299mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12946IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 2mg