Pumpkin Curry Soup is an easy to make soup which warms your soul, it’s vegan and gluten-free too. Flavors from Thai curry paste and coconut milk make this pumpkin coconut curry soup a universal favorite. Here is how to make it at home.
Winter is here and all we need is a bowl of soup to keep us warm.
I love soups and with fresh winter bounty available, it gets easier and soupier in our home.
And one of the seasonal vegetables that are available in the market is Pumpkin.
It is not only delicious and versatile but also loaded with nutrients.
Winters and everything pumpkin go hand in hand. Don’t they?
Well, the arrival of pumpkins begins in Fall itself. With a slight nip in the air from this season itself, soups are very comforting for everyday dinners.
So, I thought why not make some curried Pumpkin Soup, which is perfectly creamy and delicious at the same time.
And you know what, it is vegan and gluten-free.
You can serve it before your meals, or also as a main course if you are looking for a light dinner.
I love how easy and quick it is to make. I am sure you are going to love it too and will make it again and again. So what are you waiting for?
Let’s get started and make some Pumpkin Curry Soup.
Here are some more Soup recipes, that will keep you warm in Winters – Instant Pot Cauliflower Soup, Tom Kha Soup, Cream of Mushroom Soup, Chinese Hot and Sour Soup, Tomato Basil Soup and Thai Pumpkin Noodle Soup.
About the recipe
It is a Thai curry inspired soup with complex flavors and is made with the Winter vegetable, Pumpkin along with garlic, onions, and vegetable broth.
It also has a Thai red curry paste, which does all the magic in this soup. Red Thai curry paste is a beautiful mix of sweet, sour, and spicy. It adds the heat yet sweetness to the soup.
It is light, creamy, and delicious with a little heat unless you want to add some chillies and make it spicy. You can also add some lemongrass to up the flavor.
You can also sneak in some other vegetables and no one would even know or guess. Pumpkin adds a natural sweetness to the soup and creamy texture while Coconut milk renders a nutty flavor to the soup and makes it creamy.
Serving Suggestions
It is a delicious soup that is filling and wholesome on its own, and thus perfect for your dinners.
You can serve it along with some homemade bread or even Garlic bread on the side.
You can also boil some Egg Noodles and add in the soup, it tastes delicious.
An easy whipped up Thai salad also goes well along with this soup.
Storage Suggestions
The best thing about this soup is you can refrigerate it for up to a week and reheat.
Add vegetable stock or broth while reheating to get the desired consistency and serve it warm garnished with some roasted peanuts or toasted pumpkin seeds, red chillies and cilantro.
Variations
You can do many variations of this soup.
You can also make a chicken or shrimp version of it or a mushroom, tomato or apple version of it.
Experiment and add some beans or any other vegetable that you prefer for a different flavor.
Squashes add a fibrous and creamy texture to it.
You can make an Indian version of it as well by substituting the Thai red curry paste with some Indian curry paste and balance out the heat with yogurt or cream.
With curry powder – You can replace red curry paste with curry powder and make a variation of this soup.
With mushrooms: Add mushroom either sautéed or finely chopped and pureed to make mushroom pumpkin curry soup.
You can follow the rest of the steps as given below and you have your soup ready in no time.
With chicken: You can substitute vegetable broth/stock with chicken broth and can add some shredded grilled chicken while serving.
With shrimps: If you want to make this soup with shrimp, follow the same recipe as pumpkin curry soup.
Once the soup is done, in a pan, take some olive oil and add the shrimps. Cook for 5-6 mins until shrimps are done.
Ladle soup in a bowl and top with shrimps and cilantro.
With Apples: You can also make apple pumpkin soup.
You can either sauté the apples along with pumpkin or you can roast both apples and pumpkin in the oven and follow the recipe below and your soup is ready.
With tomatoes: To make tomato pumpkin soup, roast tomatoes in the oven.
Preheat the oven to 375°. Cut tomatoes in half and place them on a rimmed metal baking sheet or tray.
Drizzle some olive oil and sprinkle salt. Roast for 30 to 40 mins. Once done, cook as is with pumpkin and blend later or you can also blend and make the puree and add to the pumpkin.
Follow the recipe as is below for the rest.
Yogurt or Cream: You can also drizzle some yogurt or cream before serving to make your soup creamier. It will also balance out the heat.
How to make this Soup in Slow Cooker?
To make this soup in the slow cooker, combine all the ingredients in the cooker.
Cover it and let it cook for 6 hours on low until pumpkin is tender. Puree using an immersion blender until smooth.
Adjust the consistency using vegetable broth and bring to boil.
Garnish with coconut cream, roasted peanuts or toasted pumpkin seeds, sliced red chilli and cilantro, and savor warm.
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Step by Step Recipe
Heat olive oil in a pan.
Once the oil is hot, add onion and garlic and cook for 5-6 minutes on medium heat.
Add the red curry paste and cook for 2 minutes.
Add pumpkin puree, 1/2 cup vegetable broth, brown sugar, ginger, red chilli flakes, salt and pepper and cook the soup on medium heat for 4-5 minutes.
Now add the remaining broth and coconut milk and check for salt and pepper once again. Bring the soup to a boil and switch off the heat immediately once it comes to a boil.
Pumpkin Curry Soup Recipe
Ingredients
- 1 tbsp Olive (Oil)
- 1/2 cup Red Onion (Chopped)
- 1 tsp Garlic (Minced)
- 2 tbsp Thai Red Curry Paste
- 1 and 1/2 cup Pumpkin Puree
- 1 tsp Ginger (Minced)
- 1 tsp Light Brown Sugar
- 1 tsp Red Chilli Flakes
- Salt & Pepper
- 4 cups Vegetable Broth
- 2 cups Light Coconut Milk
Instructions
- Heat olive oil in a pan.
- Once the oil is hot, add onion and garlic and cook for 5-6 minutes on medium heat.
- Add thai red curry paste and cook for 2 minutes.
- Add pumpkin puree, 1/2 cup vegetable broth, ginger, brown sugar, red chilli flakes, salt and pepper and cook the soup on medium heat for 4-5 minutes.
- Now add the remaining broth and coconut milk and check for salt and pepper once again.
- Bring the soup to a boil and switch off the heat immediately once it comes to a boil.
- Ladle the soup in the serving bowls and garnish with coconut cream, roasted peanuts, sliced red chilli and cilantro.
- Serve warm.
Notes
Did you make this recipe? Let me know!