Curried Pumpkin Soup Recipe

Name: Curried Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, finely chopped (2 cups); 2 tablespoons unsalted butter; 2 large garlic cloves, minced; 1 1/2 tablespoons minced peeled fresh ginger; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/8 teaspoon ground cardamom; 1 1/2 teaspoons salt; 3/4 teaspoon hot red pepper flakes; 2 (15 ounce) cans solid-pack pumpkin (3 1/2 cups, not pie filling); 7 cups water; 1 1/2 cups reduced-sodium chicken broth (12 fl oz); 1 (14 ounce) can unsweetened coconut milk (not low-fat); 1/4 cup olive oil; 2 teaspoons brown mustard seeds; 8 fresh curry leaves

Servings: persons

2 medium onions, finely chopped (2 cups)
2 tablespoons unsalted butter
2 large garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1 1/2 teaspoons salt
3/4 teaspoon hot red pepper flakes
2 (15 ounce) cans solid-pack pumpkin (3 1/2 cups, not pie filling)
7 cups water
1 1/2 cups reduced-sodium chicken broth (12 fl oz)
1 (14 ounce) can unsweetened coconut milk (not low-fat)
1/4 cup olive oil
2 teaspoons brown mustard seeds
8 fresh curry leaves

1
Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes.
2
Add garlic and ginger and cook, stirring, 1 minute.
3
Add cumin, coriander, and cardamom and cook, stirring, 1 minute.
4
Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes.
5
Puree soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot.
6
Keep soup warm over low heat.
7
Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds.
8
Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup.
9
Stir until combined well and season soup with salt.
10
Soup can be thinned with additional water.
11
Note: Can be made up to one day in advance. I use the food processor for the chopping of onions, garlic & the immersible blending to puree the soup.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 medium onions, finely chopped (2 cups), 2 tablespoons unsalted butter, 2 large garlic cloves, minced, 1 1/2 tablespoons minced peeled fresh ginger, and more.

Yes, Curried Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Pumpkin Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions