Easy Pumpkin Curry Soup

Easy Pumpkin Curry SoupWell, half of October is already gone, and I think I barely noticed! True, things have been a little busier than usual lately, but seriously: I am practically not paying attention at all to the date. Of course, this morning I realized why I’ve become so intent on ignoring October: DENIAL. It’s true. Another birthday is upon me this month. It’s not today, OK, and I’m not saying when it is. But it’s soon, and the truth is that I just can’t deal. Ugh. Let’s not linger here.

On the up side, I threw together another recipe over the weekend and it turned out to be spectacular. It was actually fast and easy. Just by accident! And, of course, it has all the hallmarks of something that I make: namely, I made it up as I went and seasoned to taste. And you should definitely do the same! For example, whenever I make curry, I feel like a pinch of cinnamon is required. Some people, however, think that is just a disgusting thing to do. SO if that sounds gross to you, there is a simple solution: leave it out.

Easy Pumpkin Curry Soup Pumpkins are so plentiful this time of year that I basically had to find a way to use some. We did plant some in our garden, but they were accidentally smashed at one point and never recovered. Seriously. Luckily the local orchards, pumpkin patches, and farmer’s markets have plenty to go around.

Easy Pumpkin Curry SoupOne of the great things about making a soup with curry is that so few other ingredients are required for flavor. No chicken broth? No problem. Don’t feel like taking the time to roast the vegetables? Not an issue. Of course, you can modify your soup however you want!

Easy Pumpkin Curry SoupStart out by cutting your pumpkin in half and removing the seeds.  I know, that’s a really blue photograph for some reason.  I tried to fix it, but it turned orange instead.  Gross.

Easy Pumpkin Curry SoupThen peel and cube. I know, normally I would have separate pictures for those two things. But I forgot. And don’t even think about making a comment about my age.

Easy Pumpkin Curry SoupAlso chop up some onion.

Easy Pumpkin Curry SoupAnd mince some garlic.

Easy Pumpkin Curry SoupGet a big stock pot or Dutch oven going with a little oil, and chuck in the onions and garlic.

Easy Pumpkin Curry SoupOnce the onions start to sweat, toss in the pumpkin chunks.

Easy Pumpkin Curry SoupThen add enough water or broth to cover.

Easy Pumpkin Curry SoupThen go ahead and add a little curry powder so that the flavor starts to penetrate the vegetables as they cook. I started off with just one teaspoon because I wasn’t sure how much I would need in the end. Definitely, it’s better to have too little than too much at this point.

Easy Pumpkin Curry SoupThen just simmer until the pumpkin is nice and tender, about 10-15 minutes.

Easy Pumpkin Curry SoupWhip out your immersion blender, food processor, or regular blender, and puree everything until it’s nice and smooth.

Easy Pumpkin Curry SoupAnd then pour in a can of coconut milk, and stir.

Easy Pumpkin Curry SoupNow take a taste and decide what else to add. I went in for another teaspoon of curry powder, a pinch of cinnamon, some red pepper flakes, a little salt, and a dollop of honey (about a teaspoon, I think).

Easy Pumpkin Curry SoupYou can let this simmer a while longer to let the flavors meld if you want, but it will be delicious right away too.

Easy Pumpkin Curry SoupThis soup would also be fabulous if you included some diced chicken, or even served it over rice. I just toasted some no-knead bread and sprinkled a few roasted pumpkin seeds over the top. It was perfect: warm, filling, and easy to make. Enjoy!


Easy Pumpkin Curry Soup
  • 3-4 pound fresh pumpkin, peeled and cubed
  • ½ medium onion, chopped
  • 2-3 cloves garlic, minced
  • 1 can coconut milk (14 ounces)
  • 2 teaspoons curry powder, more or less to taste
  • pinch ground cinnamon, more or less to taste
  • ½ teaspoon crushed red pepper flakes, more or less to taste
  • ½ teaspoon salt, more or less to taste
  • 1 teaspoon honey, more or less to taste
  1. Cut pumpkin in half and remove seeds. Peel pumpkin and cut into cubes. Chop onions, and mince garlic.
  2. In a large stock pot or Dutch oven, heat a small quantity of cooking oil over medium-high heat. Add onions and garlic and sauté until vegetables start to sweat.
  3. Add cubed pumpkin and stir to coat with oil. Add enough water or broth to cover, about 3-4 cups. Add one teaspoon of curry powder.
  4. Cook over medium-high heat until pumpkin is tender, 10-15 minutes. Reduce heat if needed.
  5. Using immersion blender, standard blender, or food processor, purée all ingredients until smooth. Add one can of coconut milk and stir to combine.
  6. Add additional curry powder, cinnamon, salt, red pepper flakes, and honey to taste. Increase or reduce quantities listed in recipe as desired.
  7. Return to heat and bring to temperature. Serve.


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