A creamy and warming curried pumpkin soup, perfect for a cozy weeknight dinner or a Thanksgiving starter. This blender soup is easy to make and can be prepped ahead.
Author:leogrant
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:4 servings 1x
Category:Soup
Method:Stovetop/Blender
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon curry powder
1/2 teaspoon garam masala
1/4 teaspoon cayenne pepper (optional)
1 (15 ounce) can pumpkin puree
4 cups vegetable broth
1 cup full-fat coconut milk
Salt and black pepper to taste
For Garnish: toasted pepitas, fresh cilantro, swirl of coconut milk
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Add the minced garlic and grated ginger. Cook for 1 minute more until fragrant.
Stir in the curry powder, garam masala, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
Pour in the pumpkin puree and vegetable broth. Bring the mixture to a simmer.
Reduce heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld.
Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. Work in batches if necessary, and be cautious when blending hot liquids.
Return the blended soup to the pot. Stir in the coconut milk. Heat gently until warmed through, but do not boil.
Season with salt and black pepper to taste.
Ladle the soup into bowls. Garnish with toasted pepitas, fresh cilantro, and a swirl of coconut milk, if desired.
Notes
This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
For a dairy-free option, use full-fat coconut milk as specified.
Serve with crusty bread or a side salad for a complete meal.