Hamdi Saidani This Pioneer Woman Curry Pumpkin Soup is a creamy and velvety recipe, which is made with pumpkin puree and coconut milk. It’s the perfect 30-minute meal, ready in about 20 minutes.
Pioneer Woman Curry Pumpkin Soup Ingredients
Soup:
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 2 tablespoons minced ginger
- 1 mounded tablespoon curry powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Two 15-ounce cans pumpkin puree
- 3 cups vegetable stock
- 1 cup coconut milk
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
Topping:
- 1 cup roasted pumpkin seeds
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1 tablespoon olive oil
- Pinch of turmeric
- Pinch of kosher salt
How To Make Pioneer Woman Curry Pumpkin Soup
- Sauté aromatics and spices: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, garlic, and ginger. Stir in the curry powder, salt, and pepper. Cook for 2 to 3 minutes, stirring, until the vegetables begin to soften.
- Simmer the soup: Add the pumpkin puree, vegetable stock, coconut milk, brown sugar, and cinnamon to the pot. Stir to combine, bring the mixture to a simmer, and cook for 5 minutes to allow the flavors to come together.
- Prepare the topping: While the soup simmers, combine the roasted pumpkin seeds, cilantro, parsley, olive oil, turmeric, and a pinch of salt in a small bowl.
- Serve: Ladle the hot soup into bowls and garnish generously with the herby pumpkin seed topping.
Recipe Tips
- How to get the smoothest soup? For a completely smooth and velvety texture, you can use an immersion blender to puree the soup directly in the pot after it has simmered. If you don’t have one, you can carefully transfer the soup in batches to a regular blender.
- Can I use fresh pumpkin puree? Yes, but be aware that homemade pumpkin puree can be more watery than canned. You may need to simmer the soup for a little longer to allow it to thicken to your desired consistency.
- How to control the spice level? The warmth in this soup comes from the curry powder. For a milder soup, use a mild curry powder. For more heat, you can use a hot curry powder or add a pinch of cayenne pepper with the other spices.
- Can I make this ahead of time? This soup is perfect for making ahead. The flavors will continue to meld and deepen as it sits in the refrigerator.
What To Serve With Curry Pumpkin Soup
This flavorful soup is delicious on its own but is even better with a side for dipping.
- Warm naan bread or crusty bread
- A dollop of plain yogurt or coconut cream
- A simple side salad with a lime vinaigrette
How To Store Curry Pumpkin Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze: This soup freezes beautifully. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Curry Pumpkin Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 280 kcal
- Fat: 20g
- Carbohydrates: 25g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this soup vegan?
Yes, as written, this recipe is completely vegan and dairy-free.
Can I make this soup in a slow cooker?
Absolutely. You can add all the soup ingredients to a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. For the best flavor, it’s still recommended to sauté the onion, garlic, and ginger first.
My soup is too thick/thin. How do I fix it?
If the soup is too thick, you can stir in a little extra vegetable stock or water until it reaches your desired consistency. If it’s too thin, simply let it simmer uncovered for a few extra minutes to allow it to reduce and thicken.
Try More Pioneer Woman Recipes:
- Pioneer Woman Baked Pumpkin Oatmeal Recipe
- Pioneer Woman Pumpkin Snickerdoodles Recipe
- Pioneer Woman Pumpkin Trifle Recipe
Pioneer Woman Curry Pumpkin Soup Recipe
Description
A quick and easy vegan soup that is creamy, warmly spiced, and packed with the comforting flavor of pumpkin, all topped with a crunchy herb-pumpkin seed garnish.
Ingredients
Instructions
- In a large pot, sauté onion, garlic, and ginger in olive oil. Stir in curry powder, salt, and pepper and cook for 2-3 minutes.
- Add the pumpkin puree, vegetable stock, coconut milk, brown sugar, and cinnamon.
- Bring to a simmer and cook for 5 minutes.
- While the soup simmers, mix all the topping ingredients together in a small bowl.
- Serve the hot soup in bowls, garnished with the pumpkin seed topping.
Notes
- u003cliu003eFor an ultra-smooth soup, use an immersion blender to puree it before serving.u003c/liu003eu003cliu003eThis recipe is a fantastic way to use canned pumpkin puree for a quick and flavorful meal.u003c/liu003eu003cliu003eThe herby, crunchy topping provides a wonderful textural contrast to the creamy soup.u003c/liu003eu003cliu003eFeel free to adjust the amount of curry powder to your personal taste.u003c/liu003e
