Pumpkin Curry Soup

My pumpkin curry soup is a creamy and filling soup loaded with seasonal vegetables. It's SO quick to make stovetop, but I've included options to use a slow cooker or Instant Pot. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 1

Cook Time 20

Total Time 21

Servings servings

Calories 295kcal

Author Arman Liew

Ingredients

1 pound pumpkin cubed
2 tablespoons butter
1 small onion chopped
2 cloves garlic minced
2 tablespoons curry powder
1/2 teaspoon cinnamon
1 tablespoon ginger minced
2 large carrots chopped
2 1/4 cups vegetable broth
1/2 teaspoon salt
1 1/4 cups coconut milk canned

Instructions

Add the butter into a large soup pot and place over medium heat. Once hot, add the onion and cook for 2 minutes. Add the garlic.
Add the pumpkin, curry powder, cinnamon, ginger, and carrots, followed by the vegetable stock. Season with salt and pepper. Stir and bring to a boil. Once boiling, reduce the heat to low and let everything simmer for 20-25 minutes, or until the pumpkin is soft and tender.
Remove the soup pot off the heat and using a blender or food processor, blend until smooth.
Place the soup back over the heat and stir through the coconut milk.

Video

Notes

TO STORE: Stored in an airtight container, pumpkin soup will stay fresh for up to 7 days.

TO FREEZE: Freeze pumpkin soup in portions for easy thawing and to avoid food waste. Transfer the pumpkin soup into airtight containers and freeze for up to 3 months.

TO REHEAT: Transfer the soup into a pot and reheat it on low-medium heat. Stir occasionally and add more stock or water if needed.

Nutrition