This easy one-pot pumpkin curry soup is vegan, gluten-free, only needs 7 ingredients, and is ready in 30 minutes making it a perfect dinner recipe for cold autumn nights.
Fall is right around the corner and I’m pretty excited about it!
I absolutely love the cooler weather, the crisp mornings, and all of the amazing food like apples, mushrooms, and squashes. But nothing says fall quite as much as pumpkins!
This aromatic pumpkin curry soup is a great way to celebrate the change in seasons.
How To Prepare Pumpkin Curry Soup
To make this easy pumpkin curry simply heat some coconut oil in a large pot and then add the garlic and onion and cook until the onion is translucent.
Stir in the Thai red curry paste and then add the canned pumpkin and vegetable broth.
Bring the soup to a boil and then reduce to a simmer for 15 minutes. Carefully blend it to give it a smooth texture. I highly recommend using an immersion blender. Then add the coconut milk and give it a final stir.
What If I Don’t Have An Immersion Blender?
If you don’t have an immersion you can very carefully
What Is Thai Red Curry?
Thai red curry is a very flavorful combination of chili peppers, garlic, lemongrass, galangal, as well as other spices. It is typically sold as a concentrated paste that’s often available in the international section of many grocery stores. A little goes a long way.
On it’s own it’s pretty spicy but diluted down it gives this soup a slight kick.
My Can Of Coconut Milk Is Separated. Is It Still Okay To Use?
Absolutely! It’s not uncommon for the fat in coconut milk to separate from the liquid if it’s been sitting on the shelf for a while. It’s still perfectly safe to use and won’t impact the flavor. In warm dishes like this one the fat will melt quickly and can be easily reincorporated.
To avoid buying separated coconut milk try giving the can a shake and see if you can hear it sloshing around in the can. If you can that’s a pretty good indicator that it hasn’t separated.
Can I Use Full Fat Coconut Milk Instead Of Lite?
Definitely! Full fat coconut milk will make this pumpkin curry soup extra creamy but it’ll also increase the calories and fat content.
Why Add The Cococnut Milk Last?
Bringing coconut milk to a boil can cause it to curdle. This is easy to avoid by simply adding it after the soup has cooled some.
More Fall Recipes
Print
One-Pot Pumpkin Curry Soup
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Soup
- Method: stove-top
- Cuisine: vegan | gluten free
Description
A flavorful and creamy 1-pot pumpkin curry soup that only takes 30 minutes and 7 ingredients. Vegan and gluten-free.
Ingredients
2 Tbps coconut oil
1 medium yellow onion diced
2 cloves garlic minced
2 Tbsps Thai red curry paste (or to taste)
15oz canned pumpkin (not pumpkin pie mix)
3 Cups vegetable broth
13.5oz canned lite coconut milk
Instructions
In a large pot heat the coconut milk over medium heat. Once hot add the onion and garlic and cook until the onion is translucent about 3-5 mins. Add the curry paste and cook for another 30 seconds.
Add the canned pumpkin and broth. Bring the soup to a boil and then reduce the heat to low. Allow it simmer for 15 mins.
Using an immersion blender, blend the soup until there are no large pieces of onion left.
Stir in the coconut milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 192
- Fat: 10
- Carbohydrates: 18
- Protein: 3
Keywords: vegan, curry, soup, pumpkin, fall
Great recipe!
Love the look of this.
Thanks for sharing,
Kate
★★★★