Curry & Pumpkin Soup Recipe

Name: Curry & Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 (15 ounce) cans pumpkin puree; 1 (13 1/2 ounce) can coconut milk; 4 cups vegetable broth (salt free); 2 shallots, chopped fine; 1 -2 garlic clove, minced; 3 tablespoons cornstarch; water; 2 tablespoons curry powder; 1 tablespoon vegetable oil; salt & pepper

Servings: persons

1
In a large pot over medium heat, warm the vegetable oil.
2
Add the shallots until almost tender, and then add the garlic.
3
Remove from heat.
4
Blend the shallots and garlic in a food processor or blender until smooth.
5
Return to the pot.
6
Add the broth and pumpkin.
7
Stir well and raise the heat to medium-high.
8
Simmer for 10 minutes, or until it begins to boil.
9
In a small bowl, mix corn starch and enough water to make a thick paste.
10
Add to the pot.
11
Stir in curry powder, along with enough salt and pepper to flavor.
12
Allow soup to boil until thick.
13
Add coconut milk RIGHT before serving.
14
Stir well.
15
Serve warm.
16
Enjoy!

143

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 10 ingredients. The key ingredients include: 1.5 (15 ounce) cans pumpkin puree, 1 (13 1/2 ounce) can coconut milk, 4 cups vegetable broth (salt free), 2 shallots, chopped fine, and more.

Yes, Curry & 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!

Curry & Pumpkin Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions