Soups
Spicy Pumpkin Curry Soup Recipe
Prep
10 minutes
Cook
30 minutes
Yield
8
Okay soup and pumpkin have to be the two most quintessential fall things. Who doesn’t love a bowl of soup to warm you up as the temperature drops? And pumpkin? Do I need to say more? This pumpkin curry soup recipe is creamy, warming, and so perfect for the fall. I promise, you’ll love it!
Why you’ll love this pumpkin curry soup:
- Easy Prep: Only 10-minutes to whip this soup up before you cook it
- Nutritious: There are so many great health benefits of pumpkins (more on that below)
- Comforting: This recipe is seriously the ultimate comfort food. It’s so warming & delicious
Ingredient Notes:
Pumpkin: Pumpkin is so good for you. It has an impressive list of nutritious benefits and is especially rich in vitamin A, antioxidants, and can even help boost your immunity (perfect for cold & flu season). Throw it into smoothies, cooking, baking, the list goes on. Don’t like or have pumpkin? You can use butternut squash instead which is equally as wonderful!
Spices: Curry and spices go hand in hand. A good curry-flavored dish has a good mix of spices. This Thai pumpkin curry soup recipe is no different. Play with the spices here if you want, but don’t skip any because they add so much body and flavor!
How to make pumpkin curry soup:
- Preheat the oven to 350F and line one baking tray with parchment paper.
- Peel the pumpkin or butternut squash and dice it into small pieces. Spread onto the baking tray, drizzle with olive oil, and season with salt & pepper. Roast the pumpkin or squash for 30-45 minutes, until slightly soft and golden.
- For the soup, in a large soup pot add the vegan butter and heat for 20-30 seconds on medium-low heat before adding your yellow onion. Sweat this out for around 5 minutes. Stir often to avoid burning.
- Add whole peeled garlic cloves and cook for 3-5 minutes before adding your red curry paste, smoked paprika, cumin, curry, spicy curry, and salt. I let this cook for another 3-5 minutes. The longer you let them cook, the more fragrant the soup.
- Remove the lid, increase the heat to high and add the coconut milk, veggie stock, lime juice, and butternut squash (add around 5 cups cooked pumpkin or squash and reserve some for topping). Adjust seasoning if desired. Stir till everything is well combined and then bring mixture to a boil. Cook for 10-12 minutes. Transfer to a blender; blend until smooth.
- Serve with fresh cilantro, sprouts of choice, roasted pumpkin or squash, and coconut cream.
Expert Tips & FAQ:
I don’t have coconut milk! If you do not have coconut milk (from a can) on hand for this pumpkin soup recipe, then use coconut milk from a carton or any other milk that best suits you and your family. The coconut milk does add a nice flavor but would be fine without it!
What can I use instead of veggie stock? If you do not have vegetable stock, then use 900mL of water and 2 tbsp. of vegetable stock paste. Any stock would work here depending on your diet.
Can I skip the curry paste? No! The coconut paste is crucial in this recipe, it’s so easy and versatile. I find mine in the Asian aisle at the grocery store.
What can I use if I don’t have a lime? If you don’t have lime then use lemon or apple cider vinegar (around 2 tbsp.).
I can’t handle spice. No worries. Swap out spicy curry powder just for regular curry powder.
Other soup recipes you’ll love:
- Simple Carrot Soup
- Vegetable Orzo Soup
- The Detox Kale + Cauliflower Soup
- Vegan Broccoli Cheese Soup
- Creamy Vegan Greek Lemon Rice Soup
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Spicy Pumpkin Curry Soup
Ingredients
- 2 medium-sized pumpkins or 2 medium-sized butternut squash
- 2 tbsp vegan butter
- 2 medium yellow onions roughly chopped
- 4 garlic cloves roughly chopped or whole
- 2 tbsp. red curry paste
- 1 1/2 tbsp. spicy curry powder can use regular curry powder
- 1 tsp cumin spice
- 1 tsp smoked paprika
- 400 ml can coconut milk save some cream for topping
- 900 ml vegetable broth
- Juice of half a lime
- 1 tbsp salt to taste at the end
Instructions
- Preheat the oven to 350F and line one baking tray with parchment paper.
- Peel the pumpkin or butternut squash and dice it into small pieces. Spread onto the baking tray, drizzle with olive oil, and season with salt & pepper. Roast the pumpkin or squash for 30-45 minutes, until slightly soft and golden.
- For the soup, in a large soup pot add the vegan butter and heat for 20-30 seconds on medium-low heat before adding your yellow onion. Sweat this out for around 5 minutes. Stir often to avoid burning.
- Add whole peeled garlic cloves and cook for 3-5 minutes before adding your red curry paste, smoked paprika, cumin, curry, spicy curry, and salt. I let this cook for another 3-5 minutes. The longer you let them cook, the more fragrant the soup.
- Remove the lid, increase the heat to high and add the coconut milk, veggie stock, lime juice, and butternut squash (add around 5 cups cooked pumpkin or squash and reserve some for topping). Adjust seasoning if desired. Stir till everything is well combined and then bring mixture to a boil. Cook for 10-12 minutes. Transfer to a blender; blend until smooth.
- Serve with fresh cilantro, sprouts of choice, roasted pumpkin or squash, and coconut cream.
