Curried Pumpkin Soup

5 from 6 votes

Curried Pumpkin Soup

Velvety smooth and creamy with a slight hint of spice, this Curried Pumpkin Soup is a dairy-free addictingly good fall soup. Made with coconut milk and pumpkin puree and seasoned with curry paste and coriander this healthy soup, which can be made in under 30 minutes is practically irresistible.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Indian

Servings: Servings

Calories: 307kcal

Author: Aimee Mars

Equipment

Dutch Oven
Measuring Cups and Spoons
Wooden Spatula
Blender

Ingredients

2 tablespoons Butter or coconut oil or ghee
1 medium Yellow Onion diced
2 tablespoons Red Curry Paste
2 teaspoons Minced Ginger
2 Garlic Cloves minced
1/2 teaspoon Ground Coriander
1 15 ounce can Pumpkin Puree
2½ cups Chicken Broth or vegetable broth
1 13.5 ounce can Coconut Milk
2 teaspoons Fish Sauce

Instructions

In a large Dutch oven or heavy-bottomed pot melt the butter over medium-high heat and add the diced onions. Sauté for 5 to 7 minutes or until the onions have softened.
Add the red curry paste, ginger, garlic, coriander, pumpkin puree, and mix in with the onions. Cook for 2 minutes to allow the flavors to enhance.
Pour the chicken broth and coconut milk into the pot and stir into the mixture. Reduce heat to a simmer and continue cooking for 10 minutes.
Pour the soup into a large blender (or working in batches) blend the soup until smooth. You can also use an immersion blender.

Notes

I love fresh ginger in recipes, but sometimes I want the recipe to be quick, which is why I always keep minced ginger in my fridge which you can find in the ethnic section of your grocery store. This is a great addition to this soup and with it already being minced it's a super easy add.
For some added flavor you can mix in any or all of the following: lime juice, chili garlic sauce, fresh cilantro, or some brown sugar to sweeten if up a bit.
Be careful when blending your soup in the blender. Due to the heat of the soup, it will cause pressure which could lift the top off the blender. Even though I have a Vitamix I still keep my hand on the lid when blending hot mixtures.
Need more ideas for what to do with leftover turkey after Thanksgiving? Make some of this soup and add some turkey or even mix in some cranberry sauce.

Storage Information

Leftovers. Place any leftovers in an air-tight container and keep them stored in the fridge for up to 1 week.
Freezing Instructions. Let the soup cool completely and then place it in a freezer-safe container and store it for up to 2 months in the freezer. No need to thaw, just place the frozen soup into a large pot or Dutch oven and heat on medium until the soup is warmed throughout.
Meal Prep. Lately, I've been eating this for lunch and I keep it stored in 1/2-liter jars with lids so it's easy to grab and heat up quickly.

Nutrition