Curried Pumpkin Soup

Curried Coconut & Pumpkin Soup NNC

Recipe Index, Soup, Weeknight Meals | December 22, 2016 | By

All you need is 30 minutes, and creamy coconut milk and spicy curry to turn that last can of pumpkin into the most delicious wintery dinner. 

Is it too late for pumpkin? Hope not cause here’s some major pumpkin comin’ right at ya! I bought a couple of pie pumpkins to paint around Halloween with the intent to roast & use them for some delicious eats. It only took me about 6 weeks to get around to it, but might I say that it was well worth the wait!

I love this recipe because it’s simple enough for a weeknight entree, versatile enough to even top your favorite noodles to make pumpkin spaghetti, and freezeable. It’s the triple threat of soups. It even takes me from fall-winter. Was that a stretch? possibly….

I know, even I typically just think of pumpkin season lasting from October through November, but they along with other winter squashes store well and therefore last a long time. Doesn’t this just say that pumpkin season will last well through the winter? totally!

5 from 6 votes
Curried Coconut & Pumpkin Soup | Do you have coconut milk, curry seasoning, and pumpkin puree at home? You're just 30 minutes away from a delicious & quick winter meal | www.nourishnutritionblog.com
Print
Curried Pumpkin Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Do you have coconut milk, curry seasoning, and pumpkin puree at home? You're just 30 minutes away from a delicious & quick winter meal that's also packed with nutrition

Course: Main Course, Soup
Cuisine: American
Servings: 4 people
Ingredients
  • 1/2 whole onion, roughly chopped
  • 1 tablespoon canola oil
  • 2 cloves garlic, roughly chopped
  • 1 can pumpkin puree (or ~1 3/4 c homemade)
  • 1/2 can full fat coconut milk
  • 1.5 tablespoons chicken boullion (or vegetable bullion for vegetarian)
  • 1 cup water
  • 1 teaspoon curry power
  • 1/4 teaspoon each salt and pepper or to taste
Instructions
  1. Heat canola oil in medium sized pot over the stove (on medium heat), once heated, add onion and garlic. Sautee until translucent, about 3-5 minutes

  2. Once onion and garlic is sauteed, add remaining ingredients. Simmer until heated through. 

  3. Pour soup into blender. Blend until smooth. Return to pot. (love my Blendtec!)

  4. Serve while hot.

  5. Recommended accompaniments: plain Greek yogurt as a garnish, serve with whole grain bread or crackers. Goes well with a crunchy winter salad.

Recipe Notes

All you need is 30 minutes, and creamy coconut milk and spicy curry to turn that last can of pumpkin into the most delicious wintery dinner. 

 

pin for later…

Curried Coconut & Pumpkin Soup | Do you have coconut milk, curry seasoning, and pumpkin puree at home? You're just 30 minutes away from a delicious & quick winter meal | www.nourishnutritionblog.com

Need more pumpkin inspiration?

Pumpkin Pie Smoothie

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Pumpkin Bundt Cake

Pumpkin Bundt Cake | Nourish Nutrition Blog | www.nourishnutritionblog.com Delicious pumpkin cake

31 Comments

  1. Winter Produce Guide Plant-Based Seasonal Recipes Cooking Tips

    February 7, 2017 at 9:19 am

    […] Curried Pumpkin Soup by Rebecca at Nourish Nutrition Co. […]

    Reply
  2. Lizzie

    October 5, 2017 at 1:41 pm

    This looks like such a thick and creamy soup! I love that you are trying to stretch pumpkin season to December, as here in the UK pumpkins are around for a bare few weeks at Halloween and next to no-one eats them.

    Reply
    • Rebecca

      October 5, 2017 at 2:21 pm

      yes, it’s so creamy! and shoot, that’s why I love canned pumpkin too because you can use it all year long. Hope you can enjoy the fresh ones while you can get ’em

      Reply
  3. Amy | The Cook Report

    October 5, 2017 at 2:30 pm

    This soup looks so comforting and lovely. Soup is definitely one of the best things about the cooler weather!

    Reply
    • Rebecca

      October 6, 2017 at 4:26 pm

      isn’t it tho?! thanks

      Reply
  4. Jenn

    October 5, 2017 at 3:08 pm

    This sounds so good! I add a little curry powder to my butternut squash soup so I can imagine it works just as well here. I’m soooo happy it’s soup season!

    Reply
    • Rebecca

      October 6, 2017 at 4:25 pm

      yes, curry + squash/pumpkin is such a great combo

      Reply
  5. Amy

    October 5, 2017 at 3:17 pm

    I just bought a couple of pie pumpkins the other day! This sounds so warm and inviting with the curry flavor! Typically I just bake with pumpkin and do sweet things, but I should branch out and try some savory stuff like this wonderful sounding soup!

    Reply
    • Rebecca

      October 6, 2017 at 4:21 pm

      yes, it’s so good in soups!

      Reply
  6. Lisa Huff

    October 5, 2017 at 4:55 pm

    I can NOT get enough pumpkin this time of year. This soup is calling my name…

    Reply
    • Rebecca

      October 6, 2017 at 4:20 pm

      I know, me too! it’s so good

      Reply
  7. Christina

    October 27, 2017 at 11:10 am

    This looks so delish! I just roasted a large sugar pumpkin, so I will be making this very soon 🙂

    Reply
    • Rebecca

      October 31, 2017 at 12:02 pm

      Thanks Christina, that’s great! I’ve got a pumpkin to roast as well 🙂

      Reply
  8. Abbey Sharp

    October 27, 2017 at 12:16 pm

    Mmm creamy goodness! This soup looks amazing, definitely a must try!

    Reply
  9. Katie | Healthy Seasonal Recipes

    October 27, 2017 at 1:10 pm

    I feel like I missed the pumpkin boat this season. But glad to hear it’s not too late 😉

    Reply
    • Rebecca

      October 31, 2017 at 12:01 pm

      haha me too actually! gotta get on that!

      Reply
  10. Rachel

    October 27, 2017 at 3:34 pm

    This looks amazing. I’ll have to make this over the weekend when it’s cold and rainy!

    Reply
    • Rebecca

      November 6, 2017 at 10:38 am

      ohh yes! let me know how it goes

      Reply
  11. Carmy @ carmyy.com

    October 27, 2017 at 7:05 pm

    Looks delicious! I love a good pumpkin soup!

    Reply
  12. Ilka

    October 28, 2017 at 5:56 am

    Pumpkin Soups during this time of year are so super comforting!! Beautiful recipe!

    Reply
    • Rebecca

      October 31, 2017 at 11:55 am

      so so true! thanks Ilka

      Reply
  13. Mikki

    October 28, 2017 at 9:35 am

    I’m not a big curry fan but this looks really good. May have to try this one!

    Reply
    • Rebecca

      October 31, 2017 at 11:55 am

      this may change your mind on curry 😉 it’s not your typical curry recipe for sure. thanks

      Reply
  14. Anne|Craving Something Healthy

    October 29, 2017 at 11:01 pm

    This looks SO good! Love the curry flavor. Pinned 🙂

    Reply
    • Rebecca

      October 31, 2017 at 11:55 am

      thanks Anne! it’s delicious

      Reply
  15. Deanna Segrave-Daly

    October 31, 2017 at 9:22 am

    I have a video posting tomorrow on what to do with leftover pumpkin puree – as a result of the shoot, I now have A LOT of leftover pumpkin so this recipe is great timing!

    Reply
    • Rebecca

      October 31, 2017 at 11:35 am

      ohhhh great timing! I can’t wait to check that video out 🙂

      Reply
  16. Brittany Poulson

    November 1, 2017 at 8:08 am

    I love a good fall soup! Comfort food at it’s best, for sure. Can’t wait to try out this recipe!

    Reply
    • Rebecca

      November 3, 2017 at 12:36 pm

      I know, right?! thanks & if you do, let me know how it turns out

      Reply

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