Pumpkin Curry Soup
Warm yourself from the inside out with creamy pumpkin curry soup. This easy soup recipe is made with canned pumpkin and warm curry spices, perfect for cold weather!
Servings: 5
Ingredients
- 2 teaspoons coconut oil (olive oil is fine, too)
- ¼ cup minced yellow onion
- ½ cup minced celery
- ¼ teaspoon kosher salt
- 1 clove garlic, minced
- 1 teaspoon curry powder (or more, if you prefer)
- 3 cups low sodium chicken or vegetable broth
- 1 can (15 ounces) 100% pure pumpkin purée (see note)
- 1 cup full-fat plain Greek yogurt (see note)
- honey to taste, optional
- pumpkin seeds to garnish, optional
Instructions
- In a medium saucepan, heat oil over medium heat. Add onion, celery, and salt, and cook, stirring, for about 5 minutes or until onions are translucent and celery is softened.2 teaspoons coconut oil, ¼ cup minced yellow onion, ½ cup minced celery, ¼ teaspoon kosher salt
- Add garlic and cook for another minute, stirring, until garlic is fragrant.1 clove garlic, minced
- Add curry powder and cook for another minute, stirring, to toast spices.1 teaspoon curry powder
- Stir in broth and pumpkin, and bring soup to a gentle boil.3 cups low sodium chicken or vegetable broth, 1 can (15 ounces) 100% pure pumpkin purée
- Remove the pan from the stove, and CAREFULLY blend using an immersion blender. I often set the pan in my sink to catch splatters. If you tilt the pan slightly while you're blending, the soup will blend more evenly.
- Gradually stir in yogurt. If needed, heat the soup again over low heat to warm through. Check seasoning and add salt, if needed. The yogurt adds a tangy flavor and you may prefer to sweeten the soup with honey or maple syrup.1 cup full-fat plain Greek yogurt, honey to taste, optional
- Garnish with pumpkin seeds if desired.
Video
Notes
- Pumpkin: Be sure to choose canned pure pumpkin purée, not canned pumpkin pie filling which has added sugar and spices.
- Yogurt: Use full fat Greek yogurt for the best results. Lowfat or nonfat yogurt may curdle. Be sure to add the yogurt gradually, or have it at room temperature before you add it. If you're not a fan of yogurt in soup, you can substitute heavy cream, half & half, canned coconut milk, or whole milk (the soup won't be as creamy).
- Serving ideas: This soup is fantastic topped with homemade croutons or spicy toasted pepitas.
- Storage/reheating: Leftover soup will keep up to five days in the refrigerator or 3 months in the freezer. Reheat gently in saucepan or microwave.
Nutrition
Calories: 96kcal | Carbohydrates: 12g | Protein: 8g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 186mg | Potassium: 400mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13280IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 2mg
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