Meatless Mondays  |  Posted 10.21.14

Creamy Curry Pumpkin Soup

Creamy Curry Pumpkin Soup

If you’ve never tried a pumpkin soup, try it! This soup is creamy, filling, and decadent. It is full of fall flavors and lightly sweet with a bit of spice from curry powder (and the slightest hints of cinnamon, ginger, and creamy coconut) AND it's ready in 30 minutes! Enjoy!

Total Time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
Yield: 4 servings


  • 2 tsp canola oil
  • 3 cloves garlic, minced
  • 1 shallot, diced
  • 2 medium carrots, diced
  • 1/4 cup brown sugar
  • 2 tsp curry powder
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 15 oz. 100% pure pumpkin
  • 3 cups vegetable broth
  • 1 cup coconut milk
  • salt and freshly ground black pepper


  • Heat the canola oil in a large stockpot over medium-high heat. Add the garlic, shallot and carrots, and season with a pinch of salt and pepper. Cook for about 5 minutes, or until the carrots begin to soften but before the shallot and garlic begin to turn brown.
  • Add the brown sugar, curry powder, cinnamon, ginger, and pumpkin puree. Stir until spices are well combined.
  • Add the vegetable broth and bring to a simmer. Season to taste with salt and pepper.
  • Turn off the heat and stir and combine the coconut milk. Serve.
  • Or (optional) purée the soup to a velvety consistency using an immersion hand blender, food processor, or blender.

Nutrition Information

  • Serving size: 4
  • Calories: 285
  • Fat: 18.2g
  • Saturated fat: 13.3g
  • Trans fat: 0g
  • Carbohydrates: 27.8g
  • Sugar: 16.3g
  • Sodium: 612mg
  • Fiber: 6g
  • Protein: 7g
  • Cholesterol: 0mg

Recipe from The Scrumptious Pumpkin