Pioneer Woman Curry Pumpkin Soup

This delicious Pioneer Woman Curry Pumpkin Soup is a quick and creamy meal perfect for chilly days. Made with simple ingredients like pumpkin puree and coconut milk, it’s nutritious and comforting. Enjoy the flexibility of adding your favorite spices, and top it with crispy roasted pumpkin seeds for an extra crunch!

Ingredients Needed:

Soup

• 3 tablespoons olive oil
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 2 tablespoons minced ginger
• 1 mounded tablespoon curry powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Two 15-ounce cans pumpkin puree (30 ounces total)
• 3 cups vegetable stock
• 1 cup coconut milk
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cinnamon

Topping

• 1 cup roasted pumpkin seeds
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1 tablespoon olive oil
• Pinch of turmeric
• Pinch of kosher salt

How To Cook Curry Pumpkin Soup:

1. Heat the Oil: In a large, heavy-bottomed pot, heat 3 tablespoons of olive oil over medium heat.
2. Sauté Vegetables: When the oil is hot, add 1 sliced onion, 4 minced garlic cloves, and 2 tablespoons of minced ginger. Stir for about 2 to 3 minutes until the vegetables begin to soften.
3. Add Spices: Stir in 1 tablespoon of curry powder, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
4. Mix in Pumpkin and Liquids: Add 30 ounces of pumpkin puree, 3 cups of vegetable stock, 1 cup of coconut milk, 1 tablespoon of brown sugar, and 1/2 teaspoon of ground cinnamon. Stir well and bring to a simmer. Cook for 5 minutes to let the flavors meld.
5. Prepare the Topping: In a small bowl, mix 1 cup of roasted pumpkin seeds, 1/4 cup of chopped fresh cilantro, 1/4 cup of chopped fresh parsley, 1 tablespoon of olive oil, a pinch of turmeric, and a pinch of kosher salt.
6. Serve: Ladle the soup into bowls and top with the herby pumpkin seed mixture.

Recipe Tips

• Use Fresh Spices: Freshly ground spices like curry powder enhance the flavor of the soup. If possible, grind whole spices right before cooking for the best taste.
• Check Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices that can alter the soup’s flavor.
• Adjust Consistency: If you prefer a thicker soup, reduce the amount of vegetable stock. For a thinner soup, add more coconut milk or stock until you reach your desired consistency.
• Taste and Adjust Seasoning: Always taste the soup before serving. Adjust the salt, pepper, or spices as needed to make sure it has the perfect flavor.
• Garnish Generously: Don’t skip the topping! The herby pumpkin seed mixture adds a wonderful crunch and flavor contrast, making the soup even more enjoyable.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Curry Pumpkin Soup cool to room temperature first. Then, put it in an airtight container and place it in the fridge. It will stay fresh for up to 5 days.
• Freeze: You can freeze the soup too. Let it cool completely, then pour it into a freezer-safe container, leaving some space at the top. It can be frozen for up to 3 months. To thaw, move it to the fridge overnight before reheating on the stove or in the microwave.
• Reheating: Reheat leftover Curry Pumpkin Soup in a saucepan over medium heat, stirring until hot. Alternatively, microwave in a covered bowl in 1-minute intervals, stirring between, until heated through.

Nutrition Facts

Serving Size: 1 serving (from 6 servings total)

• Calories: 171
• Total Fat: 14g
• Saturated Fat: 11g
• Cholesterol: 0mg
• Sodium: 601mg
• Potassium: 384mg
• Total Carbohydrate: 12g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 2g

More Pioneer Woman Recipe:

• Pioneer Woman Italian Chicken Noodle Soup
• Pioneer Woman Chicken Enchilada Soup
• Pioneer Woman Mexican Chicken Soup
• Pioneer Woman Chicken And Rice Soup
• Pioneer Woman Chicken Parmesan Soup