Using canned pumpkin puree makes it an easy 30-minute recipe. There’s no need to puree the soup. Simply mix the ingredients by hand and heat them. This soup will delight you with its bold flavor. It’s thick and creamy, thanks to pumpkin and coconut milk. Well seasoned with curry powder, garlic, onion, and ginger. Just like my easy tomato soup, it’s also easy to make – simply mix the ingredients right in the saucepan, heat, and serve. There’s no need for chopping, sautéing, and pureeing.
Ingredients
Variations
You can use heavy cream instead of coconut milk. I tried both versions and prefer coconut milk, but heavy cream is excellent, too. Need this soup to be plant-based? Replace the chicken broth with vegetable broth. The curry powder adds some heat, but if you want the soup to be truly spicy, add ¼ teaspoon of cayenne pepper.
Instructions
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Recipe Card
Chicken broth: Store-bought is fine, and it’s what I normally use. I often use the Pacific Foods brand, which isn’t as high in sodium as other brands, but sometimes I use whatever’s on sale. As you can see in the photo above, today, I used Kroger’s store brand, Simple Truth. When I have homemade chicken broth in the fridge, I use that. Canned pumpkin: You definitely want to get the correct can for this recipe - pure pumpkin puree and not sweetened pumpkin pie filling! To season: Kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger. A stale spice can easily ruin a dish, so it’s important to ensure the spices are fresh. This is especially important in this recipe, where we rely heavily on ground spices. Canned coconut milk: I use full-fat canned coconut milk in this recipe. You start by whisking the broth, pumpkin, and spices together in a large stockpot. Whisk until the mixture is smooth. Bring the mixture to a boil, lower the heat, and simmer it for ten minutes. Having said that, although it’s OK to use ground ginger, freshly grated ginger is better and can simply be mixed into the soup. So, if you have fresh ginger, I recommend using it. You can use a teaspoon of grated fresh ginger root. I sometimes make tiny cocktail meatballs (omitting the smoked paprika and sauce) and add them to the soup to make it a complete meal. If the soup has thickened too much while being stored, stir in 1-2 tablespoons of water. I don’t recommend freezing this soup. In my experience, its texture and flavor don’t survive the process of freezing and thawing.
