Pumpkin Curry Soup

5 from 1 vote

Warm up with a delicious bowl of pumpkin curry soup. This recipe is packed with nutritious goodness and is ready in under 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Lunch/Dinner Entrée

Cuisine: American

Servings:

Calories: 139kcal

1 cup chopped onion yellow or white
3 cloves garlic minced
1 teaspoon fresh grated ginger root
1 Tablespoon yellow curry powder
3 cups low-sodium vegetable broth
2 15- oz. cans pumpkin puree NOT pumpkin pie mix
2 Tablespoons homemade date syrup
½ cup plain unsweetened coconut milk (or soy milk)
Salt to taste I used ½ teaspoon for the pot
Optional Toppings: fresh chopped cilantro cashews, and crushed red pepper flakes for heat

Preheat a medium pot over medium heat. Add chopped onion and dry saute for 3 to 4 minutes or until onions start to brown.
Add minced garlic and fresh grated ginger root. Stir to incorporate and cook for another 1 to 2 minutes.
Sprinkle in yellow curry powder and stir it to incorporate with onions, garlic, and ginger for about 30 seconds. The heat from the pot will release the flavors.
Pour in the low-sodium vegetable broth. This will help to deglaze the pot.
Add in the pumpkin puree, homemade date syrup, and coconut milk.
Bring to a gentle simmer and cook covered for about 7 to 10 minutes.
Turn off the heat and salt to taste. Dish up and top with fresh cilantro, cashews, and a pinch of crushed red pepper flakes for heat.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Or freeze in a freezer-safe container for up to 3 months.