Forget sweater weather – we’re here for soup season! Pumpkin Curry Soup builds on classic fall flavors with a bold and fragrant palette of ginger, coconut and curry. This easy, creamy soup is ready in 30 minutes thanks to canned pumpkin puree and your immersion blender.
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I like being a grown-up. I mean, sure, there are crappy parts of adulthood like discovering the cost of replacing a hot water heater or children’s orthodontics. But for the most part, you get to make life choices that ultimately contribute to your general happiness.
While I suspect being a baby is also crappy in many ways (like literal dirty diapers), those little nuggets DO get to subsist on a soft and smooth diet for an inconsiderate amount of time. If I could be satisfied slurping every single meal, I’d do it! But no… I had to go learn about fresh herbs and grilled meats and how parmesan cheese turns gloriously crunchy in the oven.
Thankfully, we have creamy soups to satisfy those nascent urges for pureed food. Classic roasted tomato soup and creamy cauliflower soup are versatile basics; but to fully embrace soup season, winter squash is where it’s at.
You can go for the (liquid) gold with instant pot butternut squash soup or creamy roasted acorn squash soup. But today we’re craving comfort food with a kick – and creamy pumpkin soup with curry, apple, and coconut milk delivers!
Creamy Healthy Pumpkin Soup with a Kick!
While pumpkin and apple are both beloved cold weather flavors, they don’t have to be “basic.” I absolutely love a classic fall combo, like roasted pumpkin soup, carrot and apple soup, and even carrot ginger soup.
In fact, I love them so much that I basically mashed ’em up, and added a little bit of spice to make a quick and satisfying pumpkin curry soup.
- Coconut milk keeps it creamy (and vegan, if you’re so inclined)
- A crisp apple adds just the right amount of sweetness without refined sugars.
- Curry powder, ginger, cumin, and turmeric make the spice profile warm and cozy, but not so literally spicy that it jumps off the adventurous kid-friendly ship.
- Canned pumpkin puree (100% pumpkin only!) is a terrific stand-in for roasted pumpkin. You’ll still get depth and sweetness thanks to the spices and apple.
How to Make Creamy Pumpkin Curry Soup
This silky smooth blend of seasonal favorites and flavors will warm bowls and hearts. Pumpkin Curry Soup with creamy coconut milk and sweet apple features an aromatic blend of ginger, cumin, turmeric and curry powder. Garnish with roasted pumpkin seeds and fresh cilantro.
- In a dutch oven or large soup pot, saute mirepoix (onions, carrots, and celery) in coconut oil until softened.
- Add the garlic, ginger, and spices, stirring constantly to work them into the vegetables.
- Deglaze the pot with a splash of vegetable broth, scraping up any browned bits from the bottom of the pot.
- Add the apple, canned pumpkin puree, coconut milk, and remaining broth. Season with salt and pepper and stir well.
- Simmer 10 minutes, until the apple is very soft and the flavors have melded. Puree right in the pot using an immersion blender, then taste for seasoning and adjust salt and pepper as needed.
- Ladle into bowls, then garnish with pepitas and cilantro. Serve right away.
Chef’s Tips!
- Using canned pumpkin makes for a very quick and easy pumpkin curry soup recipe that takes just 30 minutes to make! Make sure you purchase 100% pumpkin puree, not pie filling.
- This is a sweet soup, but it isn’t cloying. If you’re sensitive to sweeter flavors, choose a tart apple like granny smith, or omit entirely.
- Dairy free coconut milk gives the soup body and a very creamy finish with less fat. Use lite coconut milk for even fewer calories and a lighter soup.
- Make sure your ground spices are fresh! Rub a bit of each between your fingers – they should be very aromatic. If the scent isn’t strong, the flavor of your pumpkin curry soup won’t be either.
Can I Use Homemade Pumpkin Puree?
Of course! You’ll want about 4 cups. Homemade pumpkin puree may be more watery than canned pumpkin (it is in my experience), so reduce the broth by a half a cup to start – you can always add more later!
What Goes Well with Pumpkin Curry Soup?
If you’re making a meal outta this soup, you can’t go wrong serving alongside naan or crusty bread – get the freshest you can find!
Curried pumpkin soup is also definitely a contender for a strong opening number this holiday season. If you’re serving as an appetizer, opt for 1 cup portions – it’s denser than it looks.
For not-so-special occasions, winter squash (soups included) alongside poultry and wilted greens is a staple cold weather meal in our house. You can’t go wrong pairing pumpkin soup with roasted chicken and sauteed spinach or kale.
While you don’t want to overload on curry (or maybe you do…) other asian-inspired dishes like our healthy lettuce wraps or these ginger pork poppers with citrus slaw compliment the flavors in pumpkin and coconut milk soup really well.
Can Curried Pumpkin Soup Be Frozen?
Yes indeed! Since this pumpkin soup is made with coconut milk and not dairy, there’s no risk of cream destabilizing and separating. Store in an airtight container in the freezer for up to 3 months. Defrost in the fridge overnight, then reheat on the stovetop or in the microwave as directed above.
Did you make this pumpkin curry soup? I’d love to know how it turned out! Leave a comment and a rating below.
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Recipe
Creamy Pumpkin Curry Soup (30-Minute Meal)
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Ingredients
- 1 tbsp coconut oil
- 1 medium yellow onion, diced to ½”
- 1 medium carrot, diced to ½”
- 1 stalk celery, diced to ½”
- 2 cloves garlic, minced
- 2 tsp ginger, grated (or ginger paste)
- 1.5 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 2 cups vegetable broth, divided
- 1 medium apple, peeled, cored and diced to ½”
- 2 14.5-oz cans pumpkin puree, see Note 1
- 1 14.5-oz can coconut milk, see Note 2
- ½ tsp kosher salt
- ½ tsp ground pepper
- roasted salted pepitas, for garnish
- fresh cilantro, for garnish
Instructions
- Heat the coconut oil in a dutch oven over medium heat until shimmering. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Add the garlic, ginger, curry powder, cumin, and turmeric and cook 2 minutes, stirring frequently, until very aromatic.
- Pour in ½ cup vegetable broth to deglaze the pot, scraping up any browned bits.
- Add the apple, pumpkin puree, coconut milk, and remaining broth, then season with salt and pepper. Give everything a good stir.
- Simmer 10 minutes, or until the apples and vegetables are very tender. Puree in the pot using an immersion blender, then taste for seasoning. Adjust the salt and pepper until the flavor sings.
- Ladle into bowls, then garnish with pepitas and cilantro. Serve right away.
Notes
- Note 1. Use 100% canned pumpkin puree, not pumpkin pie filling (which is sweetened and seasoned). If you’d like to make your own pumpkin puree, use 4 cups, and reduce the broth by ½ cup.
- Note 2. Choose canned coconut milk with as few additives as possible, and no sweeteners. Coconut milk in cartoons in the dairy aisle is often made with added sweeteners. Full-fat coconut milk will be thick, and add a more full-bodied flavor to the soup. Lite coconut milk can be substituted, but the soup will be slighter thinner.
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