Pumpkin Curry Soup

You'll only need a few simple ingredients to make this soup. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Chicken broth: Store-bought is fine, and it's what I normally use. I often use the Pacific Foods brand, which isn't as high in sodium as other brands, but sometimes I use whatever's on sale. As you can see in the photo above, today, I used Kroger's store brand, Simple Truth. When I have homemade chicken broth in the fridge, I use that.

Canned pumpkin: You definitely want to get the correct can for this recipe - pure pumpkin puree and not sweetened pumpkin pie filling!

To season: Kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger. A stale spice can easily ruin a dish, so it's important to ensure the spices are fresh. This is especially important in this recipe, where we rely heavily on ground spices.

Canned coconut milk: I use full-fat canned coconut milk in this recipe.

You start by whisking the broth, pumpkin, and spices together in a large stockpot. Whisk until the mixture is smooth.

Bring the mixture to a boil, lower the heat, and simmer it for ten minutes.

Whisk in the coconut milk. Keep cooking until the soup is heated through, just a few more minutes, then serve.

Look how rich and creamy it is!

I use ground spices in this recipe to make it easy. These spices don't need to be cooked separately. Using onion and garlic powders saves us the trouble of chopping an onion, mincing garlic, and sauteing them.

Having said that, although it's OK to use ground ginger, freshly grated ginger is better and can simply be mixed into the soup. So, if you have fresh ginger, I recommend that you use that. You can use a teaspoon of grated fresh ginger root.

I usually serve this soup as a first course, but it's hearty and filling enough to eat a bowl of it as your main course. It's excellent with these almond flour biscuits on the side.

I sometimes make tiny cocktail meatballs (omitting the smoked paprika) and add them to the soup to make it a complete meal.

The leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat them on the stovetop, covered, over low heat, or in the microwave, covered, at 50% power.

If the soup has thickened too much while being stored, stir in 1-2 tablespoons of water.

I don't recommend freezing this soup. In my experience, its texture and flavor don't survive the process of freezing and thawing.