Pumpkin Curry Soup

This Pumpkin Curry Soup strikes the perfect balance between sweet, savory, and spicy flavors. This soup will have you feeling warm and cozy from its first bite.

Course Soup

Cuisine American

Keyword curry, fall soup, pumpkin curry soup, pumpkin soup

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 361kcal

Author Maike Corbett

Ingredients

1 tablespoon olive oil
1 cup onion diced, sweet or yellow onion
2-3 cloves garlic minced
¼ cup brown sugar dark brown sugar recommended
2 teaspoons curry powder
¼ teaspoon coriander
¼ teaspoon red pepper flakes crushed
2 cans pumpkin purée ! not pumpkin pie filling !
4 cups vegetable broth low-sodium if possible
1 cup heavy cream

Instructions

Heat olive oil over medium heat in a large pot (or Dutch oven). Sauté onions until tender. Mix in the minced garlic.
Add the curry powder, coriander, red pepper flakes, and brown sugar and stir frequently until the mixture is well combined and fragrant.
Add the pumpkin puree, vegetable broth, and heavy cream and bring to a boil. Once boiling, reduce the heat and simmer for about 15-20 minutes.
Season to taste with salt and black pepper.

Notes

You can use chicken stock instead of vegetable broth.

Nutrition