Creamy Pumpkin Curry Soup

Julie Ann Keene


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.


☆☆☆☆☆ 0 votes

25 Min
20 Min
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 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.

Printable Recipe Card

About Creamy Pumpkin Curry Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: Asian
Other Tags: Quick & Easy Healthy
Hashtag: #Thai inspired

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