Pumpkin Curry Soup

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.

In fact, I personally prefer pumpkin in savory dishes. Think chili, macaroni and cheese, and soup.

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 of 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 are 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

Embrace the fall season with this delicious pumpkin curry soup full of veggies, fiber, and nutrients.

5 from 1 vote

Print Rate

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 16

Author: Meme

Ingredients

• ▢ 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
• ▢ ¾ teaspoon ground cinnamon
• ▢ ¾ teaspoon ground ginger
• ▢ ¾ teaspoon salt
• ▢ ½ teaspoon ground coriander
• ▢ ½ teaspoon ground turmeric
• ▢ ¼ teaspoon cayenne pepper optional
• ▢ 3 small potatoes diced (12 ounces)
• ▢ 15 ounce can chickpeas rinsed and drained
• ▢ 1 head cauliflower chopped

Instructions

• 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.

Notes

*You'll use one 15 ounce can of pumpkin + one extra cup

*Feel free to taste and adjust seasoning as needed. Note that the flavor intensifies the longer it sits.

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo