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    Recipes » Special Diet » Dairy Free

    Pumpkin Curry Soup

    Published: Oct 2, 2017 · Updated: Jan 31, 2019 · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe Print Recipe

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

    Pumpkin Curry Soup from Living Well Kitchen

    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.

    [clickToTweet tweet="Embrace the fall season with this delicious #Pumpkin Curry Soup full of veggies, fiber, and nutrients" quote="Embrace the fall season with this delicious #Pumpkin Curry Soup full of veggies, fiber, and nutrients"]

    Pumpkin Curry Soup from Living Well Kitchen

    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.

    Pumpkin Curry Soup from Living Well Kitchen

    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.

    Pumpkin Curry Soup from Living Well Kitchen

    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 from Living Well Kitchen

    Pumpkin Curry Soup

    Embrace the fall season with this delicious pumpkin curry soup full of veggies, fiber, and nutrients.
    No ratings yet
    Print Rate
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 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
    • 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

    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

    [showhide type="post" more_text="Click here for Nutrition Facts" less_text="Clear Nutrition Facts"]
    *

    Nutrition Facts
    Pumpkin Curry Soup
    Serving Size
     
    1 cup
    Amount per Serving
    Calories
    158
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    6
    g
    38
    %
    Cholesterol
     
    0
    mg
    0
    %
    Sodium
     
    150
    mg
    7
    %
    Potassium
     
    530
    mg
    15
    %
    Carbohydrates
     
    18
    g
    6
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    7645
    IU
    153
    %
    Vitamin C
     
    42.8
    mg
    52
    %
    Calcium
     
    53
    mg
    5
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    *
    [/showhide]

    What to use in this recipe:


    Meme

    Doesn't this recipe look good?! You should probably pin it for later:

    Embrace the fall season with this delicious Pumpkin Curry Soup full of veggies, fiber, and nutrients. Dairy free, gluten free, vegan/vegetarian recipe from @memeinge

    « Roasted Sausage and Veggies
    Pumpkin Cheesecake Bars »
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    Comments

    1. Haley says

      October 03, 2017 at 9:20 pm

      Made this tonight and followed the recipe exactly. This turned out very bland for me - my boyfriend tasted it too and we couldn't believe how little flavor it had. It was like the potatoes absorbed all the flavor. Also could have used another can of chickpeas - this makes a lot of soup.

      Reply
      • Meme says

        October 16, 2017 at 6:13 pm

        Hmm I had multiple test the soup and love it, so I'm so sorry it didn't turn out like you'd hoped! I know everyone has different taste buds, so maybe you prefer a spicier soup. Or I wonder if your spices have expired. Hope you were able to add some ingredients to make this recipe your own and enjoy it 🙂

        Reply
    2. Agness of Run Agness Run says

      October 10, 2017 at 4:35 am

      This is one perfect autumn recipe which I will have to give a try soon, Meme! I loved that you use lots of veggies and made the soup so nutrient-dense and healthy!

      Reply
      • Meme says

        October 16, 2017 at 6:12 pm

        Thank you so much, Agness!! It's one of my new favorites. Great for serving a crowd because it makes so much soup! I had people in town the other weekend, and everyone loved it! xo

        Reply

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme -- a thirty-something girl from Alabama living in San Diego! Join me as I prove that living a guilt-free, healthy lifestyle can be budget friendly, delicious & fun!
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