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5.0 from 60 votes

Easy 30-Minute Pumpkin Curry Soup

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. In a large stockpot, whisk the chicken broth, pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 155

% 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.