Pumpkin Curry Soup is an easy to make soup which warms your soul, it’s vegan and gluten free too. Flavours from Thai curry paste and coconut milk makes this pumpkin coconut curry soup a universal favourite. Here is how to make Pumpkin Curry Soup 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. Winters and everything pumpkin go hand in hand. Don’t they?
Fall brings pumpkin and a nip in the air. So, I thought why not make some curried pumpkin soup, which is a perfectly creamy and delicious at the same time. And you know what, it is vegan and gluten free.
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.
Pumpkin curry soup is a Thai curry inspired soup with complex flavors. 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 flavour.
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 a creamy texture. Red Thai curry paste is beautiful mix of sweet, sour, and spicy. It adds the heat yet sweetness to the soup.
Coconut milk renders a nutty flavour to the soup and makes it creamy. 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.
Pumpkin Coconut Curry Soup 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 flavour.
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 mushrooms: Add mushroom either sautéed or finely chopped and pureed to make mushroom pumpkin curry soup. You can follow rest of 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 shrimp pumpkin curry soup, 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 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 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 Pumpkin Curry Soup in Slow Cooker?
To make pumpkin curry soup in 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 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 savour warm.
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How to make Curried Pumpkin Soup Step by Step
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, brown sugar, ginger, red chilli flakes, salt and pepper and cook the soup on medium heat for 4-5 minutes.
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
Pumpkin Curry Soup
Pumpkin Curry Soup is an easy to make soup which warms your soul. Flavours from Thai curry paste & coconut milk makes this soup a universal favourite.
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.
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.
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