Description
This Easy Pumpkin Curry Soup is a rich and flavorful blend of pumpkin puree and aromatic spices simmered in chicken broth and creamy coconut milk. With just a handful of pantry staples and only 30 minutes from start to finish, this comforting soup is perfect for a quick lunch or dinner that delivers warmth and a touch of exotic curry flavor, serving 8 generously.
Ingredients
Soup Base
- 1 quart chicken broth (not low sodium)
- 30 ounces canned pumpkin puree
- 2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 tablespoons curry powder
- 1/2 teaspoon ground ginger (or 1 teaspoon freshly grated ginger)
Coconut Milk
- 15 ounces canned coconut milk (full-fat, unsweetened)
Instructions
- Combine Soup Ingredients: In a large stockpot, whisk together chicken broth, canned pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger until smooth and well mixed.
- Simmer the Soup: Place the stockpot over high heat and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and let the soup simmer gently for 10 minutes to allow the flavors to meld and deepen.
- Prepare Coconut Milk: While the soup simmers, shake the coconut milk can well. Open it and stir thoroughly until the milk is creamy and smooth, ensuring a rich texture.
- Add Coconut Milk and Finish Cooking: Uncover the stockpot and whisk the prepared coconut milk into the soup. Return to a gentle simmer and cook uncovered, stirring often, for 3 to 5 minutes until the soup is fully heated through. Serve immediately for best flavor and temperature.
Notes
- Use full-fat coconut milk for the creamiest texture; light coconut milk may result in a thinner soup.
- Adjust the curry powder to taste if you prefer a milder or spicier flavor.
- For a vegan version, substitute chicken broth with vegetable broth.
- Fresh grated ginger adds brightness but ground ginger works well as a convenient alternative.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
