Real Recipes From Real Home Cooks ®

creamy pumpkin curry soup

Recipe by
Julie Ann Keene
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.

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

Ingredients For creamy pumpkin curry soup

  • 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
    coconut milk, unsweetened
  • 1 can
  • 2 sm
    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 creamy pumpkin curry soup

  • 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.