Pumpkin Curry Soup Recipe
Warm yourself from the inside out with pumpkin curry soup. It's made with canned pumpkin so it's quick and easy. Healthy, too!
Servings 5 servings
Calories 96kcal
Ingredients
- 2 teaspoons coconut oil
- ¼ cup minced yellow onion
- ½ cup minced celery
- ¼ teaspoon sea salt
- 1 clove garlic, minced
- 1 teaspoon curry powder
- 3 cups low sodium chicken or vegetable broth
- 1 can (15 oz.) 100% pure pumpkin puree (see note)
- 1 cup full-fat plain Greek yogurt
- Pumpkin seeds to garnish, optional
- Honey to taste, 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.
- Add garlic and cook for another minute, stirring, until garlic is fragrant.
- Add curry powder and cook for another minute, stirring, to toast spices.
- Stir in broth and pumpkin and cook until simmering. Remove from heat and CAREFULLY blend using an immersion blender. Slowly stir in yogurt.
- If needed, heat again over low heat to warm through. Check seasoning and add salt or honey, if needed.
- Garnish with pumpkin seeds if desired.
Video
Notes
- Be sure to choose canned pure pumpkin puree, not canned pumpkin pie filling which has added sugar and spices.
- Serving note: This soup is fantastic topped with homemade croutons or spicy toasted pepitas.
- 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