Curried Pumpkin Soup Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.8 (11)

Curried Pumpkin Soup Recipe

NUTRITION · PER SERVING140M COOK
CAL 18%·PRO 14%
CARBS 33G35% OF CAL
8G FIBER10G OTHER14G TOTAL SUGAR
FAT 27G66% OF CAL
19G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, warming soup made with pumpkin, cauliflower, carrots, and aromatic curry paste and spices. Finished with coconut milk and topped with toasted pumpkin seeds.

mainindiansoupdairy freegluten freelow lactoseveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 tablespoon olive oil
  • 2 medium yellow onions (peeled and chopped)
  • 5 large carrots (chopped)
  • 5 stalks celery (chopped)
  • 8 cloves garlic (smashed)
  • 1 (2-inch) piece ginger (peeled and chopped)
  • 1 small head cauliflower
  • 4 cups low-sodium vegetable broth (or water (plus more as needed))
  • 3 tablespoon yellow curry paste (red curry paste OK)
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne powder (optional)
  • 2 tablespoon coconut aminos (or soy sauce if you’re not sensitive to gluten)
  • 1 tablespoon brown sugar
  • 1 (29-ounce) can pumpkin puree (approximately 3.5 cups)
  • 1 (15-ounce) can full-fat coconut milk (plus more for serving)
  • coconut milk, cilantro, pumpkin seeds (pepitas), cashews, sliced lime wedges (to garnish)
PREP
20M
SODIUM
603MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.