Embrace the fall season with this delicious pumpkin curry soup full of veggies, fiber, and nutrients
It’s pumpkin season, and I am all for celebrating the mighty pumpkin.
While pumpkin is delicious, it shouldn’t only be enjoyed in lattes and pies.
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The other day though, I made some pumpkin cheesecake bars and had some leftover pumpkin.
Many people toss their leftover, unused pumpkin because they don’t know what to do with it but that’s so sad.
I will typically freeze the pumpkin to use in smoothies or to defrost and make granola or something along those lines.
Since I was heading out of town, I knew I wanted to make something that I could have in my kitchen, so I wouldn’t have to cook when I got home.
Having prepared food in the freezer is one of my favorite ways to keep myself from feeling anxious after coming home from a long trip.
So I made some this soup with the leftover pumpkin.
It initially started out as pumpkin curry based on this recipe, but then it morphed into a giant pot of soup. And I mean giant. I ended up having to transfer the soup into a much larger pot because I kept adding things.
This curry pumpkin soup is warming and full of veggies. One of the things I love so much about soup is the ability to add so many vegetables without feeling like you are eating diet food or boring vegetables all the time.
I know I am craving fruits and vegetables whenever I get home from a trip, no matter how many veggies I get in while I’m gone, and I am looking forward to having this in my freezer to eat all week.
And since this is a feature about being frugal, I’d like to mention how budget friendly this recipe is. A few veggies, some canned ingredients, and spices is all you need.
If you want to add some cooked chicken, shrimp, or tofu to boost the protein you can. But I felt satisfied with some chopped cilantro and a few cashews or pumpkin seeds.
Pumpkin Curry Soup
- 1 tablespoon coconut oil
- 2 medium red bell peppers diced
- 2 medium onions diced
- 3 cups pumpkin puree
- 4 cups vegetable broth or chicken broth, no salt added
- 15 ounce can coconut milk (or 2 cups)
- 2 cups water
- 3 tablespoons curry powder
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper optional
- 3 small potatoes diced (12 ounces)
- 15 ounce can chickpeas rinsed and drained
- 1 head cauliflower chopped
- Heat the oil in a large soup pot over medium-high heat.
- Add bell peppers and onions, and saute for 10 minutes.
- Stir in pumpkin, broth, coconut milk, and water. Stir well.
- Add curry powder, cinnamon, ginger, salt, coriander, turmeric, and cayenne pepper if using. Stir well and add potatoes.
- Bring to a boil, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.
- Add chickpeas and cauliflower, and simmer for another 10-15 minutes until cauliflower is tender. Taste and add seasoning as needed.
Doesn’t this recipe look good?! You should probably pin it for later: