20-Minute Pumpkin Curry Soup (with Canned Pumpkin!)
This healthy and easy Pumpkin Curry Soup comes together in just 20 minutes in one pot using canned pumpkin for ease, and a secret ingredient of canned white beans to add a boost of protein and fiber! It's cozy, creamy, and has a light curry flavor. This creamy pumpkin soup is bound to be your new favorite easy weeknight dinner recipe!
Servings 4
Equipment
- 1 Large pot
- 1 Immersion blender or high speed blender
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic minced
- 1 inch thumb ginger minced
- 1 can of pureed pumpkin make sure it's not pumpkin pie filling!
- 1 tbsp curry powder
- 1 can coconut milk
- 4 cups vegetable broth
- 1 tsp cumin
- 1 can white navy beans drained and rinsed
- 1 tsp salt
- 1/4 tsp black pepper
- 1 lemon juiced
Optional
- parsley
- pumpkin seeds
Instructions
- Add the olive oil, onion, garlic and ginger to a large pot and sauté over medium heat for 2-3 minutes, or until the onion is translucent.
- Add the curry powder, cumin, canned pumpkin, coconut milk, vegetable stock, drained and rinsed white navy beans, salt and pepper and bring the soup to a low boil, then add the lid to the pot and turn down to a low heat. Simmer the soup for 15-20 minutes to let the flavors develop.
- Blend the soup using either an immersion blender or by scooping the soup into a high speed blender in batches and blend until super smooth. Stir in the lemon juice. Garnish with pumpkin seeds and parsley if you'd like and enjoy!
