It’s my favorite season: pumpkin season! I’m one of those chicks that goes to the grocery store in search specifically for the weird and crazy pumpkin flavored goodies. I buy one pumpkin treat a week to taste test my favorites, but I also love to make my own pumpkin recipes as well, like this curried pumpkin soup!
This recipe takes only around 30 minutes to make depending on how quickly you can dice and slice onions and veggies, and it is completely dairy free. I also made sprouted coconut rice to go along with it on the side or to add on top of the soup for added texture.
So let’s talk about this pumpkin goodness. I am honestly very proud of myself of this recipe due to the sole fact that it tastes flippin AMAZE. All you need is one big soup pot to make it in, a good knife, and a cutting board. Easy peasy.
I’m already a huge fan of curry. It reminds me of my travels to Thailand where all I did was eat curry, lay on the beach, swim with the fish, and get daily $6 massages – heaven. The bold flavor combination of ginger, garlic, curry sauce, shallot and garlic give this soup it’s delicious and addictive taste. Aaaand once you add the coconut milk oh man it gets so ridiculously creamy and rich, it’s almost hard to believe there’s no dairy in it!
I added extra veggies to this – I’m a bit OCD with an overabundance of veggies, so I always make sure they are the star of the show. My veggies for this curried pumpkin soup: broccoli, cauliflower, red pepper, and of course – pumpkin!
This is an ideal weeknight dinner to make in big batches so that you have enough to last you all week, but also makes a wonderful pot to serve for dinner parties and gatherings. To save me time (and so that you don’t have to cut open, dice, and cook an actual pumpkin), I used a container of organic pumpkin soup and I made sure that it was organic and dairy free (vegan). You can also use butternut squash soup instead of pumpkin. I like Imagine Organic Pumpkin Soup, or you can use organic pumpkin puree. I also used yellow curry sauce from Trader Joe’s.
This curried pumpkin soup is packed with:
- Beta carotene from the pumpkin and red pepper which is a wonderful beauty boosting and anti-aging antioxidant.
- Cruciferous superheros broccoli and cauliflower act as major cellular health protection warriors and also get your digestion kicking ( I love eating this for dinner as it really moves things along overnight ).
- Anti viral cold and flu protection from the ginger and garlic.
- Healthy fats from the coconut milk.
It’s just a dream!
30 Minute Curried Pumpkin Soup With Sprouted Rice
- 1 qt organic pumpkin or butternut squash soup
- 1 13.5 fl oz can of light coconut milk
- 1 shallot
- 5 cloves of garlic
- 5 sprigs of fresh basil
- 3 cups of broccoli
- 3 cups of cauliflower – diced
- 1 red pepper diced
- 1/2 cup of yellow curry sauce
- 1 tbsp coconut oil
- 2 inch piece of ginger peeled and diced
- In a large soup pot, heat up 1 tbsp coconut oil and add the diced shallot, garlic, and ginger. Cook until translucent for about 4-5 minutes.
- Add the qt of pumpkin soup, the broccoli and cauliflower, and bring the pot to a simmer. Let the pot simmer for about 10 minutes.
- Add the can of coconut milk, red pepper, basil, and curry sauce and simmer all ingredients for another 10-15 minutes until you can easily fork through the broccoli and cauliflower.
- Top with your toppings of choice (I used vegan sour cream, some rice, diced red pepper and basil leaves), serve and enjoy!
I hope you love making this extremely simple recipe, and if you do be sure to use the hashtag #balancedbabe so that I can find it and share it with our community! Happy pumpkin season!