Pumpkin Curry Soup

Pumpkin Curry Soup is the cozy meal you’re craving!  Packed with flavor, and loaded with potatoes and garbanzos, it’s a complete meal in a bowl!  PIN THIS POST!

Pumpkin Curry Soup

We’re in the thick of winter.  As I type this, I’m looking outside and I see rain and dark.  It’s also 9:30 in the morning.  Welcome to Seattle in January.  To combat these winter greys we’ve been making lots of cozy soups, packed with flavor (here, here, and here!).  A steaming bowl of soup makes a perfect chilly day lunch or dinner.  As a bonus: soups don’t leave you with that same gut bomb feeling that some of the heavy December meals do!  This Pumpkin Curry Soup is loaded with potatoes and garbanzos, with a hearty broth of pumpkin, red curry, and coconut.  It is completely filling, but not overly so.  Pair it with a bowl of my Instant Pot basmati rice or some pita bread and you’ve got a whole meal!

Easy Weeknight Dinner

I first started making this soup during our kitchen renovation, while we were cooking in the laundry room.  It’s a perfect 1 pot meal.  Making use of some canned pantry staples cuts down on prep time, which means you can have this hearty bowl of soup on the table in just 30-40 minutes, without having to trudge out in the rain or snow.  All you need to do is dice the onions and potatoes, and you’re ready to go!

Red Curry Paste

Red Curry Paste is like a secret weapon in adding flavor to meals!  The paste is made from ginger, garlic, lemongrass, shallot, and chiles.  Because there is so much flavor in the curry paste there is no need to add anything else to the soup—all the mincing and chopping is done for you!  And while the curry paste is labeled as spicy, I find that the coconut milk, potatoes, and garbanzos really mellow that out.  I’m not a big spice fan, nor are my kids, and we all find this soup to be mild!  So don’t be scared—go for it!

Make the flavors pop!

Make the flavors of the soup pop by squeezing a wedge of fresh lime over the top of your bowl at serving time.  It seems like a little thing, but it really amplifies the flavor, and makes it so delicious!  Sprinkle a bit of cilantro over the top, and even some green onions and pepitas (pumpkin seeds) if you have them, and you’re ready to enjoy!

Look how easy it is to make Pumpkin Curry Soup!

I hope this soup warms you up, whether you are battling constant rain, ice, or even snow!  Be sure to take a picture when you make it, and tag me so that I can see!  {#frieddandelions // @frieddandelions}

Print Recipe

Pumpkin Curry Soup

Pumpkin Curry Soup is the cozy meal you're craving!  Packed with flavor, and loaded with potatoes and garbanzos, it's a complete meal in a bowl!

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Soup

Cuisine: vegan

Author: Sarah De la Cruz

Ingredients

• 1 Tablespoon avocado oil
• 1 onion
• 4 medium yukon potatoes
• 1 14 ounce can garbanzo beans
• 1 4 ounce jar red curry paste I like Thai Kitchen
• 1 14 ounce can pumpkin puree
• 1 14 ounce can coconut milk
• 2 cups water
• 1-2 teaspoons salt

To garnish:

• cilantro
• squeeze of lime
• green onions
• pepitas

Instructions

• Pour oil into a large pot, and turn heat on to medium.
• Place diced onions in the pot, and saute until partly translucent and starting to brown.
• Add diced potatoes to the pot. Stir well.
• Add red curry paste and pumpkin puree to the pot. Stir well.
• Add coconut milk, water, and salt to the pot and stir well. Bring to a boil.
• Add the garbanzos to the pot and reduce heat to a simmer.
• Cover with a lid and simmer for about 20 minutes, until potatoes are fork tender.
• Remove from heat. Serve with basmati rice. Garnish with a squeeze of fresh lime, cilantro, green onions, and pepitas.
• Enjoy!

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