It’s finally fall here for real (I think… you never know when it’ll hit 80° again), and the weather is chilly enough for soup to be enjoyable. I’ve been trying out a couple different pumpkin recipes, and this curried pumpkin soup is quite tasty.
Because this soup is blended, it is super smooth and creamy. If you’re more of a chunky soup kind of person, I suggest adding either pumpkin seeds and pepitas or brown rice for texture. You could even use the leftover seeds from the spaghetti squash you used in my baked spaghetti squash recipe.
The sweet potato in this recipe doesn’t really do much for flavor, but it does help thicken things up a little bit. I had some I needed to use up, but if you don’t have any on hand, feel free to leave them out. If you liked the taste of this curry soup, you’ll probably enjoy this soup as well.
- 1 teaspoon coconut oil
- 1 white onion
- 2-3 cloves garlic, minced
- 1 teaspoon minced ginger or 1/2 teaspoon ground ginger
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1-2 small sweet potatoes, peeled and diced
- 1 can pumpkin
- 2 cups vegetable broth
- 1 can coconut milk
- In a large pot, heat the oil over medium heat.
- Add the onion and garlic and let cook for 2-3 minutes.
- Add the ginger, curry powder, and salt, and stir for 1-2 minutes.
- Add the sweet potato, pumpkin, broth, and coconut milk.
- Bring to a boil, reduce heat to low, and simmer for 10-15 minutes, until the sweet potatoes are tender.
- Pour the soup in a blender, and puree until smooth. Depending on the size of your blender, you may need to do this in batches.
- Serve immediately.
- Add pepitas, pumpkin seeds, or brown rice to add more texture to the soup.