Creamy Curry Pumpkin Soup
Savor the cozy, vibrant flavors of this Creamy Curry Pumpkin Soup, a soul-warming dish perfect for chilly days or festive appetizers. This luscious soup combines velvety pumpkin purée with the rich creaminess of coconut milk, infused with the bold, aromatic spices of red curry paste, cinnamon, and turmeric. A touch of fresh ginger and garlic adds a spicy undertone, while a splash of lime juice brightens its flavor profile. Ready in just 45 minutes, this easy-to-make soup is blended to silky perfection and garnished with fresh cilantro and crunchy pumpkin seeds for an elegant finish. Whether you're hosting a fall dinner or craving a comforting bowl of soup, this recipe delights the senses with its balance of sweet, savory, and tangy notes. Perfect for both vegans (with vegetable stock) and meat lovers alike, it’s your go-to recipe for seasonal indulgence.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups pumpkin purée
- 1 cup coconut milk
- 3 cups chicken or vegetable stock
- 1 yellow onion
- 3 garlic cloves
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 2 tablespoons olive oil
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 tablespoons pumpkin seeds (optional, for garnish)
Instructions
Peel and finely chop the yellow onion. Mince the garlic cloves and ginger.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until it becomes translucent.
Stir in the minced garlic, ginger, red curry paste, ground cinnamon, and ground turmeric. Cook for 1-2 minutes until fragrant.
Add the pumpkin purée to the pot and stir to combine with the aromatic mixture.
Pour in the chicken or vegetable stock and bring the mixture to a gentle boil. Reduce the heat and simmer uncovered for 10 minutes.
Stir in the coconut milk and brown sugar. Let the soup simmer for another 10-15 minutes until it thickens slightly.
Use an immersion blender to blend the soup until smooth. Alternatively, allow it to cool slightly and blend in batches in a countertop blender. Return the soup to the pot if using a blender.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as desired.
Serve the soup hot, garnished with fresh cilantro and pumpkin seeds, if desired.
Nutrition Facts
Calories |
207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 14.9 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
