CURRIED PUMPKIN SOUP

CURRIED PUMPKIN SOUP

Curried Pumpkin Soup is a warm and aromatic dish that blends seasonal richness with subtle spice for a soothing and dairy-free comfort meal. It is made with the smooth texture of canned pumpkin purée, the luxurious creaminess of coconut milk and the sweet finish of maple syrup. This soup strikes a beautiful balance between savoury and sweet. Curry powder brings gentle warmth and complexity without overpowering the delicate pumpkin flavour. This recipe is entirely plant-based, gluten-free and ideal for quick lunches, cosy dinners or festive starters during the autumn and winter seasons. It is rich in beta-carotene and fibre, which supports immune health while delivering a satisfying meal with minimal effort. The simplicity of this one-pot soup makes it perfect for weeknights, yet its elegant taste profile is refined enough for seasonal entertaining. Whether paired with crusty bread or enjoyed alone, it’s a bowl of golden comfort.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

North African

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Fall

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Vegan, Vegetarian, Wheat/Gluten-Free, Quick & Easy, Low Cholesterol, Low Sodium, Organic

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Curried Pumpkin Soup:

• ½ cup canned pumpkin purée
• ¾ cup vegetable broth
• ¼ cup coconut milk
• ½ teaspoon curry powder
• 1 teaspoon maple syrup

FULL NUTRITIONAL INFORMATION

• Calories: 174.9 kilocalories
• Fat: 12.5 grams
• Saturated Fat: 10.8 grams
• Carbohydrate: 16.7 grams
• Sugar: 8.1 grams
• Sodium: 41.7 milligrams
• Fibre: 4.1 grams
• Protein: 2.6 grams
• Calcium: 60.5 milligrams
• Iron: 3.8 milligrams
• Potassium: 410.6 milligrams

PREPARATION

These steps are followed for the preparation of Curried Pumpkin Soup:

• Heat The Base: In a small saucepan, combine the canned pumpkin purée and vegetable broth. Stir well and bring to a gentle simmer over medium flame.
• Add The Spices: Stir in the curry powder and maple syrup. Continue simmering for 5 to 7 minutes to allow the flavours to meld and develop.
• Stir In The Cream: Reduce heat to low and pour in the coconut milk. Stir continuously to create a smooth and velvety consistency.
• Season And Taste: Add a pinch of salt and black pepper to taste, adjusting the balance of spice and sweetness if needed.
• Serve And Garnish: Pour into a bowl and garnish with a drizzle of coconut milk, a sprinkle of curry powder or roasted pumpkin seeds.

PREP TIME

5 minutes

COOKING TIME

15 minutes

TIPS

Here are some helpful tips for Curried Pumpkin Soup:

• Pumpkin Shortcut: Canned pumpkin purée saves time and blends beautifully without needing to roast or mash.
• Spice Control: Start with ½ tsp of curry powder and adjust based on your spice preference. Add more for extra warmth.
• Creamy Finish: Shake or stir the coconut milk before using to ensure even consistency.
• Balancing Flavours: If the soup is too spicy, a touch more maple syrup will mellow the heat. If too sweet, increase the curry or salt slightly.
• Smooth Texture: For an ultra-silky result, blend the soup after cooking using an immersion blender.

VARIATIONS

• Protein Boost: Stir in a scoop of cooked red lentils or chickpeas before blending for a heartier meal.
• Spicy Upgrade: Add a pinch of cayenne pepper or chopped fresh ginger for a more fiery flavour.
• Herbaceous Finish: Stir in a little fresh coriander or thyme before serving for an herbal twist.
• Nut-Free Option: Swap coconut milk with oat milk and a tablespoon of olive oil for a similar creamy result.
• Low-Fat Version: Use light coconut milk and reduce maple syrup to suit low-calorie diets without sacrificing taste.

PREPPING AND STORAGE

• Refrigeration: Once cooled, transfer the soup to an airtight container and store in the fridge for up to 3 days. Reheat gently on the stovetop.
• Freezing: Freeze in individual portions for up to 2 months. Defrost overnight in the refrigerator and warm through on the hob, stirring occasionally.
• Meal Preparation Tip: Make a double batch and freeze half for future autumn meals. Great for last-minute dinners or packed lunches.