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    Home » Keto Soup Recipes » Pumpkin Curry Soup

    Pumpkin Curry Soup

    Last updated: Sep 27, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    This flavorful pumpkin curry soup is seasoned with garlic, ginger, and curry powder. Coconut milk makes it extra rich and creamy!

    Using canned pumpkin puree makes it an easy 30-minute recipe. There's no need to puree the soup. Simply mix the ingredients by hand and heat them.

    Pumpkin curry soup served in white bowls.

    This pumpkin curry soup will delight you with its bold flavor. It’s thick and creamy, thanks to pumpkin and coconut milk. Well seasoned with curry powder, garlic, onion, and ginger.

    Just like my easy tomato soup, it’s also easy to make – simply mix the ingredients right in the saucepan, heat, and serve. There's no need for chopping, sautéing, and pureeing.

    Jump to:
    • Ingredients
    • Variations
    • Pumpkin Curry Soup Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Soup Recipes
    • Recipe Card

    Ingredients

    The ingredients needed to make 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!

    A can of pumpkin puree next to a can of 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.

    Variations

    • You can use heavy cream instead of coconut milk. I tried both versions and prefer coconut milk, but heavy cream is excellent, too.
    • Need this soup to be plant-based? Replace the chicken broth with vegetable broth.
    • The curry powder adds some heat, but if you want the soup to be truly spicy, add ¼ teaspoon of cayenne pepper.

    Pumpkin Curry Soup Instructions

    Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

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

    Pumpkin curry soup ingredients in a saucepan.
    Whisking pumpkin curry soup ingredients in a saucepan.

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

    Pumpkin curry soup boiling.

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

    Adding coconut milk to pumpkin curry soup in the saucepan.

    Look how rich and creamy it is!

    Pumpkin curry soup is served in a white bowl. A spoon scoops it out to show its creaminess.

    Expert Tip

    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.

    Recipe FAQs

    Can I use homemade pumpkin puree?

    Absolutely. You might need to add a bit of water to thin it out since canned pumpkin puree is usually thinner than homemade. Check the consistency and decide.

    Can I use reduced-fat coconut milk?

    Please don't. Reduced-fat coconut milk is far inferior to the full-fat version. This soup only works with full-fat coconut milk.

    Why is my soup bland?

    The two most common reasons are using reduced-sodium chicken broth or reduced-fat coconut milk.
    If you used reduced-sodium chicken broth, add more salt - start with ¼ teaspoon, taste the soup, and see if you like it better now.
    If you used reduced-fat coconut milk, stir in 2 tablespoons of melted butter or ghee.

    Serving Suggestions

    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.

    Storing Leftovers

    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.

    Pumpkin curry soup served in white bowls.

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    👩🏻‍🍳 I publish a new or updated recipe every month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Pumpkin curry soup served in a white bowl.
    4.95 from 117 votes
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    Easy Pumpkin Curry Soup

    This flavorful pumpkin curry soup is seasoned with garlic, ginger, and curry powder. Coconut milk makes it extra rich and creamy!
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Soup
    Cuisine: Thai
    Servings: 8 servings
    Calories: 155kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 1 quart chicken broth (not low sodium)
    • 2 (15-ounce) cans pure pumpkin puree
    • 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt
    • ½ teaspoon ground black pepper
    • 2 teaspoons onion powder
    • 2 teaspoons garlic powder
    • 2 tablespoons curry powder
    • ½ teaspoon ground ginger or 1 teaspoon of grated fresh ginger
    • 15 ounces canned coconut milk full-fat, unsweetened

    Instructions

    • In a large stockpot, whisk the chicken broth, pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger.
    • Bring the mixture to a boil over high heat.
    • Reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
    • Shake the coconut milk well. Open and stir until creamy and smooth. Uncover the pot and whisk in the coconut milk.
    • Return the soup to a simmer. Cook it, uncovered, stirring often, until heated through, 3-5 more minutes. Serve immediately.

    Video

    Notes

    • 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.
    • 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.

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    Nutrition per Serving

    Serving: 1cup | Calories: 155kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Sodium: 585mg | Fiber: 5g | Sugar: 5g
    SubscribeI publish a new or updated recipe once a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Eddie

      November 25, 2023 at 10:05 am

      5 stars
      I substituted vegetable broth for chicken. This soup is wonderful!

      Reply
      • Vered DeLeeuw

        November 25, 2023 at 1:16 pm

        I'm so glad you enjoyed it, Eddie!

        Reply
    2. Sheila Sternberg

      September 28, 2023 at 7:27 pm

      5 stars
      This soup is so delicious. Give it a try. I suggest serving in a bread bowl. YUM!

      Reply
      • Vered DeLeeuw

        September 28, 2023 at 10:32 pm

        Glad you like it, Sheila! Thank you for leaving a comment.

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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