Pumpkin Curry Soup
Nothing beats a warm pumpkin scent filling up your kitchen. Betty takes this favorite fall ingredient and puts a creative spin on it by adding a kick of curry powder, rich coconut milk, and fresh ginger. You’ll love how easily this one-pot pumpkin curry soup recipe comes together in your Dutch oven, making it a super speedy meal that you can surely accomplish for a weeknight dinner or a cozy weekend lunch—or whip up a batch as part of your weekly meal planning. It’s creamy, it’s dreamy, and it comes together in under an hour. (But it will taste like it took you all day!) Serve this creamy curry pumpkin soup with a warm slice of your favorite bread for a hearty meal everyone will love.
Directions
Recipe Ingredients
- 1 tablespoon coconut oil
- 1 small yellow onion, finely chopped (½ cup)
- 2 garlic cloves, finely chopped
- 2 tablespoons peeled and minced ginger root
- 1 tablespoon curry powder
- 1 can (14 oz) whole fat coconut milk
- 2 cans (15 oz each) pure pumpkin puree
- 1 1/3 cups water
- 1 1/2 teaspoons salt
- Sour cream or crème fraîche, for garnish
- Chopped cilantro, for garnish
- Pumpkin seeds, for garnish
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