Curried Pumpkin Soup

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Having a little taste of the season to welcome guests to your home for Thanksgiving can really excite your guests’ taste buds. This Curried Pumpkin Soup can be served in shot glasses or small dishes as an appetizer or starter to your meal. One of the benefits of this soup is that it doesn’t require oven space to make, and it stays warm right on the stovetop until it’s time to serve.

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Curried Pumpkin Soup

Having a little taste of the season to welcome guests to your home for Thanksgiving can really excite your guests’ taste buds. This Curried Pumpkin Soup can be served in shot glasses or small dishes as an appetizer or starter to your meal. One of the benefits of this soup is that it doesn’t require oven space to make, and it stays warm right on the stovetop until it’s time to serve.
[penci_recipe]
having a little taste of the season to welcome guests to your home for thanksgiving can really excit

Curried Pumpkin Soup

Having a little taste of the season to welcome guests to your home for Thanksgiving can really excite your guests’ taste buds. This Curried Pumpkin Soup can be served in shot glasses or small dishes as an appetizer or starter to your meal. One of the benefits of this soup is that it doesn’t require oven space to make, and it stays warm right on the stovetop until it’s time to serve.
[penci_recipe]
Servings 8

Ingredients
  

  • 1 medium onion diced
  • 1 shallot diced
  • 2 garlic cloves minced
  • 2 15- ounce cans pumpkin
  • 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
 

  • Add olive oil to a large pan on medium-high heat.
  • Once warm, add diced onion and shallot, cooking for 5-7 minutes. Add minced garlic and cook for another 1-2 minutes.
  • Stir in canned pumpkin, vegetable broth and coconut milk and mix until well combined. Turn heat to medium-low and add in curry powder, salt, pepper and dried sage. Bring to a simmer and cook for 15 to 25 minutes, stirring occasionally.
  • Serve in small glasses, garnished with sage leaves and pumpkin seeds, as an appetizer or starter for your Thanksgiving meal.
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Servings: 8
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Ingredients 

  • 1 medium onion, diced
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 2 15- ounce cans pumpkin
  • 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 

  • Add olive oil to a large pan on medium-high heat.
  • Once warm, add diced onion and shallot, cooking for 5-7 minutes. Add minced garlic and cook for another 1-2 minutes.
  • Stir in canned pumpkin, vegetable broth and coconut milk and mix until well combined. Turn heat to medium-low and add in curry powder, salt, pepper and dried sage. Bring to a simmer and cook for 15 to 25 minutes, stirring occasionally.
  • Serve in small glasses, garnished with sage leaves and pumpkin seeds, as an appetizer or starter for your Thanksgiving meal.
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Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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