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curry pumpkin soup with coconut milk swirl in a white bowl with bread in the background
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Curry Pumpkin Soup

Do you have coconut milk, curry seasoning, and pumpkin puree at home? You're just 20 minutes away from this delicious & quick fall curry pumpkin soup.
Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 person
Author Rebecca

Equipment

  • knife
  • cutting board
  • Measuring Spoons
  • Measuring Cups
  • rubber spatula
  • Small Cooking Pot

Ingredients

  • 2 teaspoons canola oil
  • 1 tablespoon onion, roughly chopped (about ⅙ onion)
  • teaspoon each salt and pepper or to taste
  • 1 clove garlic, roughly chopped
  • ¼ teaspoon curry power
  • ½ cup pumpkin puree
  • ¼ cup full fat coconut milk
  • 1 teaspoon vegetable bouillon (or chicken bullion)
  • cup water (or sub bouillon & water for stock/broth)

Instructions

  • Add 2 teaspoon canola oil, 1 T onion, 1 clove minced garlic, ¼ teaspoon curry powder, and ⅛ teaspoon each salt and pepper to medium sized pot over the stove (on medium heat). Sautee until onion is soft translucent, about 3-5 minutes.
  • Once onion is softened, add remaining ingredients (½ c pumpkin, ¼ c coconut milk, 1 teaspoon veggie bouillon, ⅓ c water). Simmer until heated through. 
  • (OPTIONAL) Pour soup into blender. Blend until smooth. Return to pot.
  • Serve while hot.
  • Recommended accompaniments: plain Greek yogurt as a garnish, serve with whole grain bread or crackers. Goes well with a crunchy winter salad.

Video

Notes

  • Add the salt, pepper, and curry powder to cooking onion. The flavor will be much stronger and more delicious this way.
  • Add vegetable bouillon paste to water instead of using stock or broth because you can use as much as you need instead of having leftovers. You can also sub the vegetable bouillon for chicken.
  • Pour soup into blender. Blend until smooth. Return to pot.