Easy 30-Minute Pumpkin Curry Soup
User Reviews
5
Easy 30-Minute Pumpkin Curry Soup
Description
The Easy 30-Minute Pumpkin Curry Soup starts by whisking together chicken broth, canned pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger in a stockpot. The mixture is brought to a boil and then simmered to develop flavor integration. Full-fat coconut milk is stirred in last to provide creaminess and a smooth texture, and the soup is heated through before serving.
The spice combination showcases curry and ginger flavors balanced with the natural sweetness of pumpkin and richness from coconut milk. Ground spices and powders make this recipe accessible while still delivering a complex spice profile without sautéing aromatics. The soup’s velvety consistency makes it comforting and easy to serve.
Leftovers store in the refrigerator for several days and can be reheated gently on the stovetop or in the microwave with a little added water if thickened. It is best not to freeze as texture and flavor may change. Using fresh ginger instead of ground can enhance the note if desired.
Ingredients
- 1 quart chicken broth not low sodium
- 30 ounces pumpkin puree canned
- 2 teaspoons kosher salt or 1 teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- 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 coconut milk full-fat, unsweetened, canned
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
- Ground spices are used to simplify preparation without needing to sauté aromatics.
- Fresh ginger can be substituted for ground ginger for better flavor by grating it directly into the soup.
- Use full-fat, unsweetened coconut milk for best richness; reduced-fat versions are not recommended.
- Store leftovers in an airtight container in the fridge for 3-4 days; reheat gently with added water if soup thickens.
- This soup is not recommended for freezing as texture and flavor degrade.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
