Curried Pumpkin Soup
This Curried Pumpkin Soup comes together with canned pumpkin, coconut milk, and warm curry spices. Serve it in shot glasses as an appetizer, or in bowls as a starter for your fall meal.
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Canned pumpkin is one of my favorite shortcuts in the kitchen, and this Curried Pumpkin Soup is proof of how far it can go. It comes together with pantry staples you probably already have, and the result is a creamy, warmly spiced soup that works as a starter or a full appetizer course.
I like to serve it in shot glasses, the same way I serve my cucumber gazpacho. It’s an easy way to portion a soup to elevate a dinner party of Thanksgiving without pulling out stacks of bowls. It also helps stretch the soup into a more memorable course for guests at any fall gathering. This one is just as good served hot from the stove as it is just slightly warm, so it’s forgiving if it sits for a bit while you finish the rest of the meal.
Curried Pumpkin Soup
Ingredients
- 1 medium onion, diced
- 1 shallot, diced
- 2 garlic cloves, minced
- 2 15-ounce cans pumpkin puree
- 1 can coconut milk
- 1 cup vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried sage
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add the diced onion and shallot, and cook for 5 to 7 minutes, until softened. Add the garlic and cook for another 1 minute, until fragrant.
- Stir in the pumpkin puree, vegetable broth, and coconut milk until well combined. Reduce the heat to medium-low.
- Add the curry powder, salt, pepper, and dried sage. Simmer for 15 to 25 minutes, stirring occasionally, until the flavors come together and the soup thickens slightly.
- Serve warm in shot glasses or small dishes, garnished with sage leaves and pumpkin seeds.
Notes
- Consistency: If the soup is thicker than you’d like, thin it with a splash more vegetable broth. It should coat the back of a spoon but still pour easily from a small pitcher if you’re portioning into shot glasses.
- Make ahead: This soup reheats well. Make it up to 2 days ahead and rewarm gently on the stove before serving.
- Serving size: For a starter course in bowls instead of shot glasses, this recipe makes about 4 to 5 servings.
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Perfect for fall!