Freezing: Freeze cooled soup in airtight containers or freezer bags for up to 3 months, leaving a little room at the top for expansion. Thaw overnight in the fridge, then reheat on the stove. The coconut milk can separate a bit after freezing, so give it a good whisk (or a quick blend with an immersion blender) to make it smooth and creamy again. If you’re adding shrimp, freeze the soup plain and stir in the shrimp when you reheat, since cooked shrimp can turn rubbery after freezing.
Simple Curried Pumpkin Soup with Coconut Milk
During the fall and winter, this is the soup I make when I want something warm and cozy without having to think too hard about it. Canned pumpkin, coconut milk, and curry powder simmer into a silky, golden bowl in about 20 minutes, with zero chopping. Enjoy it as is with naan for dipping, or stir in chickpeas, lentils, tofu, shrimp, or chicken to make it a heartier meal.
Servings 4 people
Calories 297kcal
Equipment
- Medium pot
Ingredients
- 1 tablespoon olive oil or oil of choice
- 2 teaspoons ground curry powder
- 1 (15-ounce) can 100% pure pumpkin purée
- 1 (13.66-ounce) can unsweetened coconut milk (reserve a tablespoon for garnish if desired)
- 1 cup low-sodium vegetable broth
- ½ teaspoon salt or to taste
Optional for serving:
- Coconut milk for drizzling
- Torn fresh cilantro or mint
- Lime juice
- Crushed red pepper flakes
Instructions
- Heat oil in pot over medium-low heat. Stir in curry powder and cook for 30 seconds, or until aromatic.
- Pour in pumpkin, coconut milk, and broth. Stir until fully mixed.
- Stir in salt and any add-ins, if using (see note 1). Taste and add more salt if desired.
- Simmer uncovered for 10 minutes, or until the flavors are melded. Adjust the heat as needed so only small, gentle bubbles rise; do not let the liquid reach a full boil, as high heat will cause the coconut milk to separate.
- Serve with reserved coconut milk, cilantro, mint, lime, or crushed red pepper flakes if desired.
Notes
- Add-ins: To make this a heartier meal, stir in a can of chickpeas or lentils (drained and rinsed), cubed or torn tofu, frozen shrimp, or shredded cooked chicken. Add them with the salt in step 3 and simmer until warmed through. Frozen shrimp will cook right in the soup in about 5 minutes, until pink and opaque.
- Storage: Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. Keep garnishes separate and add them fresh when you serve.
- Make ahead: This soup is a great one to make ahead, since the flavor deepens after a day in the fridge. Make a full batch on the weekend, and you’ll have easy lunches or a quick dinner side ready to go.
- Reheating: Warm the soup in a pot over medium-low heat, stirring occasionally, or microwave individual portions in 1-minute increments, stirring between each. It thickens as it sits, so stir in a splash of broth or water to bring it back to your preferred consistency if needed. Taste and add a pinch of salt or a squeeze of lime if it needs brightening.
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Nutrition
Calories: 297kcal | Carbohydrates: 15g | Protein: 4g | Fat: 27g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 311mg | Potassium: 489mg | Fiber: 6g | Sugar: 7g | Vitamin A: 16555IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 3mg