I’m so happy you clicked on this recipe because it is one of my absolute favorites!
I know the name may be off putting to some – curry and pumpkin are perhaps an unlikely combo. But I promise the warming spices, hearty squash and velvety coconut milk come together to create a heavenly soup!
This recipe calls for pumpkin purée however butternut squash or acorn squash are great substitutions. I’ve also done a combination. You can use freshly roasted or frozen – whatever is most accessible for you.
For everyday cooking I recommend light coconut milk to keep the soup a bit, well, lighter. When I am entertaining I break out the full fat coconut milk for that super creamy, decadent texture.
If your curry powder or vegetable broth is salted you may not need to add the full tsp of salt – or any at all!
As always, oil is optional. Feel free to steam sauté onion and garlic if you prefer no oil.
Curried Pumpkin Soup
- 1 cup yellow onion chopped
- 2 cloves garlic minced
- 1 tsp coconut oil
- 3 cups of vegetable broth
- 1 tsp curry powder
- 1/4 tsp ground coriander
- 1/2 tsp red pepper flakes
- 1 tbsp sriracha
- 1 tsp pink salt
- 2 cups pumpkin purée (or 1 15oz can)
- 1 can or 15oz of coconut milk lite or regular
Heat coconut oil in a large pot over medium heat. Add the onion and cook until translucent. About 5 minutes. Add the garlic and cook for a minute more.
Then add the veggie broth, curry, salt, coriander, red pepper and sriracha. Stir and bring to a boil.
Next, whisk in the pumpkin and coconut milk. Boil and carefully transfer to your vitamix, blender or use an immersion blender until creamy and smooth.
Serve with cracked black pepper and green onion with the option to drizzle with plain coconut yogurt or cashew cream