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Pumpkin Curry Soup

January 9, 2018 By Sarah 12 Comments

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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!

overhead view of pumpkin curry soup with text

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!

overhead view of pumpkin curry soup with basmati rice in background

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!

close up view of bowl of pumpkin curry soup with lime on top

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!

close up of pumpkin curry soup with basmati rice in background

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!

overhead view of pumpkin curry soup with black spoon

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}

 

fried dandelions

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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Don’t forget to pin this post!

 

Filed Under: Entree, Recipe Tagged With: curry, pumpkin, shallots

Previous Post: « Instant Pot Basmati Rice
Next Post: Edamame Miso Soup from Awesome Vegan Soups »

Reader Interactions

Comments

  1. Nicole Dawson says

    January 15, 2018 at 8:29 pm

    This is the soup I didn’t even know I was craving until I saw it!!!

    Reply
    • Sarah says

      January 15, 2018 at 8:51 pm

      Haha! And now you MUST have it!!!

      Reply
  2. Kristina says

    January 15, 2018 at 11:01 am

    I LOVE RED CURRY. this looks amazing – definitely making this soon.

    Reply
  3. Becky Striepe says

    January 13, 2018 at 2:38 pm

    Oh my gosh, this looks so perfect for this cold snap we are having. I even have a pumpkin in my kitchen. It’s ON!

    Reply
    • Sarah says

      January 14, 2018 at 12:27 pm

      Oh yeah! Do it!!! It’s so good, and perfect for a chilly day!

      Reply

Trackbacks

  1. Vegan Soup Recipes To Warm You Up This Winter ~ Veggie Inspired says:
    October 29, 2018 at 7:37 pm

    […] Pumpkin Curry Soup  The cozy meal you’re craving! Packed with flavor, and loaded with potatoes and garbanzos, it’s a complete meal in a bowl! ~ Fried Dandelions […]

    Reply
  2. Ultimate List of Fall Comfort Foods (over 175 recipes!) - Boots & Hooves Homestead says:
    October 13, 2018 at 12:29 pm

    […] Pumpkin Curry Soup […]

    Reply
  3. Broccoli Slaw with Oil Free Tahini Dressing - Fried Dandelions says:
    January 25, 2018 at 10:03 pm

    […] any work!  I’ve been making it as a quick side to go with my Instant Pot BBQ Meatballs, my Pumpkin Curry Soup, and even serving it on it’s own with all the fixings!  It’s so versatile.  The best […]

    Reply
  4. Mango Chia Pudding Parfait - Fried Dandelions says:
    January 22, 2018 at 2:20 pm

    […] the risk of sounding like a broken record, it’s raining.  A lot.  The Pacific Northwest tends to be damp, dark, and dreary in January […]

    Reply
  5. Edamame Miso Soup from Awesome Vegan Soups - Fried Dandelions says:
    January 15, 2018 at 9:49 pm

    […] been on a real soup kick lately!  Over the Christmas Holiday I handed Irving the cookbook and asked him to pick a yummy […]

    Reply
  6. Instant Pot Basmati Rice - Fried Dandelions says:
    January 9, 2018 at 10:41 am

    […] this method for making Instant Pot Basmati Rice!  And I hope it lands next to a big bowl of cozy soup on a table near you this weekend!  Let me know how you like it—leave a comment below, or share a […]

    Reply
  7. 20 Vegan Recipes for Thanksgiving! - Fried Dandelions says:
    November 7, 2016 at 11:12 pm

    […] own depending on the size of spread you have!  Or if you’re feeling festive, try my Pumpkin Curry Soup with a hint of […]

    Reply

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