Easy 30-Minute Pumpkin Curry Soup

Name: Easy 30-Minute Pumpkin Curry Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 quart chicken broth; 30 ounces Canned pumpkin puree; 2 teaspoons Diamond Crystal kosher salt; ½ teaspoon black pepper; 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 tablespoons curry powder; ½ teaspoon ground ginger; 15 ounces canned coconut milk

User Reviews

5.0

60 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8 servings
Calories
155 kcal
Course
Soup
Cuisine
Thai

Easy 30-Minute Pumpkin Curry Soup

Winston Campbell

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This flavorful pumpkin curry soup is seasoned with garlic, ginger, and curry powder. Coconut milk makes it extra rich and creamy!

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Ingredients

Servings

1 quart chicken broth not low sodium
30 ounces Canned pumpkin puree
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 tablespoons curry powder
½ teaspoon ground ginger or 1 teaspoon of grated fresh ginger
15 ounces canned coconut milk full-fat, unsweetened

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Instructions

In a large stockpot, whisk the chicken broth, pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger.
Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
Shake the coconut milk well. Open it and stir until the milk is creamy and smooth. Uncover the stockpot and whisk in the coconut milk.
Return the soup to a simmer. Cook it, uncovered, stirring often, until heated through, 3-5 more minutes. Serve immediately.

Notes

I use ground spices in this recipe to make it easy. These spices don't need to be cooked separately. Using onion and garlic powders saves us the trouble of chopping an onion, mincing garlic, and sauteing them. Having said that, although it's OK to use ground ginger, freshly grated ginger is better and can simply be mixed into the soup. So, if you have fresh ginger, I recommend using it.
Please don't use reduced-fat coconut milk. It's far inferior to the full-fat version.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them on the stovetop, covered, over low heat, or in the microwave, covered, at 50% power. If the soup has thickened too much while being stored, stir in 1-2 tablespoons of water.
I don't recommend freezing this soup. Its texture and flavor don't survive the process of freezing and thawing.

Nutrition Information

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Serving 1cup Calories 155kcal (8%) Carbohydrates 12g (4%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 9g (45%) Sodium 585mg (24%) Fiber 5g (20%) Sugar 5g (10%)