Pumpkin Curry Soup

To me, the fall season is full of coziness, fires, sweaters, and changing leaves. Fall is one of my favorite seasons, but it also means the start of a snowy season here in Colorado, which means soup! This Pumpkin Curry Soup recipe has both pumpkin and a little kick of spice. It's also is packed with lots of other hidden veggies and only takes about 30 minutes!

I love trying tons of soup recipes, especially ones that involve any sort of squash (and spice). I tried one similar to this from Whole Foods and knew that I needed to make my own so I could have it whenever I want! It is velvety and smooth, one of my favorite kinds of soup and goes great with a sandwich or salad.

I love a soup that you can easily pack tons of veggies into because it not only makes it really nutrient-dense, but also stretches it so you can have for leftovers or even freeze for later. I always make a double batch of every soup for this exact reason. They freeze well or make the perfect lunch for a few days!

Tips for Pumpkin Curry Soup:

1. You'll need canned pumpkin for this, but make sure you get plain pumpkin versus pumpkin pie filling when you are looking for it in the store!
2. Add any leftover root veggies that you like to this soup.
3. If you don't have an immersion blender, you can blend it in your blender. Just be sure to leave the lid open enough to let the steam out. 
4. If you want to add another level of flavor, you can roast the veggies in the oven first.

If you are looking for more fall soups check out this Minestrone Soup or this Chicken Tortilla Soup.

Pumpkin Curry Soup

Hayley Lucero

A velvety smooth soup filled with warm flavors and a hint of spice.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 people

Ingredients

  

1x2x3x

• 1 quart Chicken Broth
• 1 tablespoon Avocado Oil
• 1 Red Apple- roughly chopped
• 3 Carrots- roughly chopped
• 1 White Onion- roughly chopped
• 1 can (15 oz) Pumpkin
• 1 can (15 oz) Coconut Milk
• 1 tablespoon Red Curry Paste
• 1 tablespoon Almond Butter Can sub cashew butter
• 1 tablespoon Garlic Powder
• 1 teaspoon Ginger Powder
• Salt and Pepper, to taste

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Instructions

 

• Heat a large pot to medium-high heat. Add 1 tablespoon avocado oil and the apple, onion, and carrots, to the pan. Saute for about 5 minutes or until onions are translucent. 
• In this same pan, add the rest of the ingredients and bring to a boil (about 10 minutes). Once it is at a boil, let it simmer for 10 minutes- the apples and carrots should be very tender at this point.
• Turn the heat down and use your immersion blender to blend the soup until smooth. If you don't have an immersion blender, you can also blend carefully- being sure to leave the lid cracked for the steam to escape. 
• Serve and enjoy! 

Notes

• Be sure you get plain pumpkin versus pumpkin pie filling when you are looking for it in the store!
• Add any leftover root veggies that you like to this soup.
• If you don't have an immersion blender, you can blend it in your blender. Just be sure to leave the lid open enough to let the steam out. 
• If you want to add another level of flavor, you can roast the veggies in the oven first.

Tried this recipe?Mention @realfoodwithaltitude or tag #realfoodwithaltitude!