Pumpkin Curry Soup Recipe

pumpkin curry soup served with cilantro on top.

Pumpkin Curry Soup Recipe

Course: Soup

Cuisine: Thai

Keyword: pumpkin curry soup

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 213kcal

Author: Megan Gilmore

This Pumpkin Curry Soup is inspired by a soup I tried at a holiday party a few years ago. The moment I tasted it, I knew I had to figure out how to replicate it at home! It's lightly spicy, with hints of ginger, lime, and a touch of sweetness, and has an irresistible creamy texture. Best of all, it's easy to make with pantry staples! It would be the perfect side dish on a chilly night, or served at a holiday meal.

Print Recipe Add to Collection

Ingredients

1 tablespoon olive oil
1 small yellow onion , chopped
1 garlic clove , minced
1 inch fresh ginger , minced
1 tablespoon curry powder
⅛ teaspoon cayenne pepper
15 -ounce can pumpkin puree
15 -ounce can full-fat coconut milk
2 to 3 tablespoons maple syrup
1 tablespoon lime juice
¼ cup fresh cilantro , chopped

Instructions

Heat a 4-quart or larger pot over medium-high heat and add a drizzle of olive oil. Cook the onion until it's soft, about 8 to 10 minutes. Then add the minced garlic, ginger, curry powder, and cayenne pepper. Stir briefly until the spices smell fragrant, about 1 minute.
Add the canned pumpkin and coconut milk to the pot, along with 2 cups of water. The coconut milk may look separated when you first pour it out of the can, but it will become creamy as it warms up. Season with 2 teaspoons of salt and bring the liquid to a boil.
Once the liquid is vigorously boiling, lower the heat and cover the pot with a lid. Let it simmer for 15 minutes. Then remove the lid and use an immersion blender to puree the soup if you don't want onion pieces throughout. (This is optional.)
Finish the soup by adding the lime juice, 2 tablespoons of maple syrup, and an extra ¼ teaspoon of salt, if needed to boost the flavor. If you'd like it to taste sweeter (I usually do), add another tablespoon of maple syrup. Then stir in the fresh cilantro, or serve it on top as a garnish. (I like it wilted in the soup, but my kids do not... so this is up to you.)
As soon as you're happy with the flavor, this soup is ready to serve warm with your favorite toppings. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Notes

Nutrition information is for 1 of 6 servings, or approximately 1 cup of soup. (Assuming you get about 6 cups total.) This information is automatically calculated using an online ingredient database, so it's just an estimate and not a guarantee.

Blender Variation: If you want a silky-smooth soup, transfer the cooked onion and spices to a blender, then add 2 cups of water before moving on to step 2. Secure the lid and blend until smooth, then return this mixture to the pot and continue with the recipe, adding the pumpkin and coconut milk. This helps you blend everything before the soup is piping hot!

Seasoning Note: The flavor is finalized at the end of this recipe, so don't be afraid to taste-test it several times and adjust. If you end up adding too much sweetener, you can balance it out with added lime juice or salt. Or if you add too much salt, you can balance it out with a touch more sweetness. If you think the soup tastes bland, it likely needs a little more salt. Don't be afraid to add more, just a 1/4 teaspoon at a time, so you don't overdo it.

Nutrition