Creamy Pumpkin Curry Soup

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By Julie Ann Keene
from Oak Cliff, TX

This can be switched between vegan or with meat depending on your tastes. Tofu can also be substituted. The cook time is based on using a precooked chicken breast, I use leftovers for this soup. It's thick and hearty with a bisque texture. Fantastic served over rice, which will also stretch it dramatically.

serves 6-8
prep time 25 Min
cook time 20 Min
method Stove Top


  •   2 Tbsp
    olive oil
  •   1/4 c
    minced red onion
  •   4 clove
    garlic, minced
  •   10
    pickled jalapeno slices, finely chopped
  •   3 Tbsp
    minced fresh ginger
  •   3 tsp
    curry powder
  •   2 can(s)
    coconut milk, unsweetened
  •   1 can(s)
  •   2 small
    bell peppers, red yellow or orange, chopped
  •   1
    cooked chicken breasts cubed, if you wish to use
  •   To taste
    lemon juice, salt, pepper

How To Make

  • 1
    Heat oil in a large heavy pot over medium high heat. Add onion, garlic, jalapeno and ginger. Saute for a minute, until fragrant.
  • 2
    Add curry powder and chicken if using. Cook, stirring for 2 minutes.
  • 3
    Stir in coconut milk and pumpkin. Bring to a simmer.
  • 4
    Add bell pepper and simmer for 3 more minutes.
  • 5
    Season with lemon juice, salt and pepper before serving.