Curried pumpkin soup is a hearty, complete meal when served with a slice of sourdough bread or naan. It has a mild curry and ginger flavour that is complemented by the sweetness of pumpkin and carrots. Add a dollop of cultured coconut milk for a wholesome and healthy dinner.
This simple soup is a quick and easy dinner that only takes 30 minutes to make! It’s a healthy option for a busy weeknight.
PrintCurried Pumpkin Soup
Curried pumpkin soup is a delicious meal when accompanied by a slice of sourdough bread or naan. It only takes 30 minutes to make, so it is a nutritious and delicious option for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Soup
- Cuisine: Vegan
Scale
Ingredients
- 2 tbsp oil
- 4 medium carrots, coarsely chopped
- 1 small pumpkin, peeled, seeded and coarsely chopped
- 1 onion, sliced
- 3 cloves of garlic
- 2 tbsp grated fresh ginger
- 1 tsp red thai curry paste (or curry powder)
- 8 cups of broth
- 2 cups of red lentils
- 1/2 cup of soy sauce
- 2 cups cultured coconut milk
- A hand full of toasted pumpkin seeds and cilantro to garnish
Instructions
- This soup is pureed at the end, so the vegetable only need to be coarsely chopped.
- Heat the oil in a large pot and saute the vegetables until the onions start to soften.
- Add the ginger and curry paste and saute for another minute.
- Pour in the broth and add the lentils.
- Bring to a boil and simmer until the carrots and squash are soft.
- Puree to desired consistency.
- Stir in the soy sauce and season with salt, as necessary.
- Garnish with a spoonful of cultured coconut milk, a handful of toasted pumpkin seeds and cilantro.
Notes
- I made this soup with my children in mind, so the flavour of curry quite mild. If you enjoy a hot curry then use up to 2 tablespoons of curry paste.
- Using cultured coconut milk adds a dose of probiotics to the meal. However, if you aren’t using cultured coconut milk, then simply stir a whole can of coconut milk into the soup.
- I’ve suggested cilantro and toasted pumpkin seeds as toppings in the recipe. However, there are lots of ways to dress up this soup. Adding chopped red pepper, spring onions or tomatoes on top of the soup provides a nice contrasting flavour to the rich thick soup.
- If you don’t have an immersion blender
(affiliate link) then you will have to puree the soup in batches in a blender.
(affiliate link) then you will have to puree the soup in batches in a blender.Keywords: Thai, Asian-inspired, gluten free, dairy free, egg free, nut free, fall, winter, 1-pot meal, 30 minutes or less, simple, affordable
This soup makes a great meal with a piece of bread. My kids don’t like curry, so we just do the garlic and ginger.
★★★★★