Midwest Husbands
Curried Pumpkin Soup
Spicy fall comfort
Prep time
10 mins
Cook time
30 minsTotal time
40 minsPrep time
10 mins
Cook time
30 minsTotal time
40 mins
Oct 20, 2023
Print recipe
This is a great sinus cleanser, too!
Have you ever had pumpkin soup? Today’s Fall Food Friday recipe is inspired by Well Plated. We once had Curried Pumpkin Soup at a friend’s fall potluck and it is delicious. We’re putting our spin with a little more spice, but feel free to cut back on the ginger and cayenne pepper if you’d like it more on the mild side!

You will need
- 2 T extra virgin olive oil
- 1 medium sweet onion, chopped
- 3 cloves garlic, chopped
- 3 T red curry paste
- 3 c low-sodium chicken broth
- 2 T peanut butter
- 2 cans pure pumpkin
- 1 T light brown sugar
- 1 t cayenne pepper
- 1 t ground cumin
- 1/2 t ground ginger
- 1 t kosher salt
- 1/2 t ground black pepper
- 1 can coconut milk
- Optional: Pepitas and cilantro
Instructions
- In a stock pot, add oil over medium heat. Add the onion and sauté for 3-5 minutes, until transparent. Next add the garlic and ginger and cook for one additional minute, until fragrant. Stir in the red curry paste. Reduce heat to low.
- In a small bowl, whisk together 1/3 c of the chicken broth and peanut butter until smooth. Add the mixture to the pot. Stir.
- Add the pumpkin, brown sugar, spices, remaining chicken broth, and coconut milk. Stir until well combined.
- Puree the soup with an immersion blender, until completely smooth.
- Bring to a simmer and serve. Enjoy!




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