Roasted Curried Pumpkin Soup

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Roasted Curried Pumpkin Soup: A Creamy & Flavorful Comfort Bowl

There’s nothing better than a warm, velvety bowl of Roasted Curried Pumpkin Soup on a chilly day. This soup is rich, creamy, and packed with cozy flavors, thanks to roasted pumpkin’s natural sweetness and curry powder’s warming spice.

This easy, one-pot soup is naturally gluten-free and vegetarian, making it perfect for anyone craving a nourishing and flavorful meal. It takes about 15-20 minutes to prepare and serves about 4-6 people, so whether serving it as a light lunch, a cozy dinner, or a holiday appetizer, this pumpkin soup will be a hit!

Curried Pumpkin Soup

Why You’ll Love This Pumpkin Soup

Creamy & Comforting: Blended to perfection for a smooth, velvety texture.

Naturally Healthy: Packed with fiber, vitamins, and antioxidants.

Warm & Spiced: Curry powder adds an extra depth of flavor.

Meal-Prep Friendly: Enjoy a big batch throughout the week.

Easily Customizable: Adjust the spice level, add coconut milk, or add extra veggies.

Pro Tips for the Best Pumpkin Soup

Use Fresh Pumpkin: Sugar pumpkins (also called pie pumpkins) are best. Avoid large carving pumpkins, as they tend to be watery and bland.

No Fresh Pumpkin? Use canned pumpkin puree (about 2 cups) and skip the roasting step.

Make It Spicier: Add a pinch of cayenne pepper or red pepper flakes for extra heat.

Extra Creaminess: Blend in a small boiled potato or a handful of cashews for a richer texture.

Storage & Freezing: This soup keeps well in the fridge for 4 days and freezes beautifully for up to 3 months.

Serving Suggestions

Crusty Bread – Perfect for dipping into the creamy soup.

Alongside a Salad – A fresh green salad with balsamic vinaigrette complements the warmth of the soup.

As a Starter – Serve before a main dish like roasted chicken or grilled tofu.

With a Grilled Cheese Sandwich – Who doesn’t love a cozy combo?

Storing & Reheating

Refrigerator:

  • Store in an airtight container for up to 4 days.
  • Reheat on the stovetop over low heat, adding a splash of water or broth if it’s too thick.

Freezer:

  • Let the soup cool completely, then store it in freezer-safe containers for up to 3 months.
  • Thaw in the fridge overnight and reheat as needed.
Curried Pumpkin Soup

 

FAQs About Roasted Curried Pumpkin Soup

1. Can I Use Butternut Squash Instead of Pumpkin?

Absolutely! This recipe is flexible, and butternut squash works perfectly as a substitute for pumpkin. Feel free to experiment and make it your own.

2. Can I Make This Soup Without Blending?

You can leave the soup chunky for a more rustic feel, but blending gives it a creamy, silky texture.

3. Can I Make This Without heavy cream?

Absolutely! Substitute coconut milk, cashew cream, or even Greek yogurt for a creamy finish.

4. How Can I Add Protein?

For extra protein, stir in cooked chickpeas or add a scoop of collagen or protein powder.

5. What If My Soup Is Too Thick?

Add more broth or water until you reach your desired consistency.

Conclusion

This Roasted Curried Pumpkin Soup is the ultimate fall comfort food—creamy, warming, and flavorful. With its blend of roasted pumpkin, fragrant spices, and velvety coconut milk, every spoonful is a hug in a bowl!

So grab a spoon, cozy up, and enjoy this nourishing, flavor-packed so

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Roasted Curried Pumpkin Soup

This Roasted Curried Pumpkin Soup is the ultimate fall comfort food—creamy, warming, and flavorful. With its blend of roasted pumpkin, fragrant spices, and velvety coconut milk, every spoonful is a hug in a bowl!
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Prep Time 15 minutes
Cook Time 15 minutes
Roasting time 40-45 minutes 0 minutes
Servings 6

Ingredients
  

  • 1 medium pumpkin or butternut squash (1½ lbs) peeled, seeded, and cut into cubes
  • 1 medium onion, chopped
  • 6/8 cherry tomatoes or ½ cup diced tomatoes
  • 4/5 cloves garlic
  • 2 tbsp olive oil
  • 1/2 tsp thyme, fresh or dried
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tbsp garam masala
  • 4/5 curry leaves, dried or fresh
  • 1 tsp cumin seeds
  • 1/2 tsp black mustard seeds
  • 2/3 small dried chilies
  • 2 tbsp butter
  • 1 tbsp lemon juice
  • salt to taste
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream
  • ¼ chopped cilantro leaves

Instructions
 

  • Preheat the oven to 350°F
  • Place pumpkin, tomatoes, garlic, and chopped onions in a single layer on the baking sheet, drizzle with olive oil, and season with turmeric, coriander powder, salt , thyme leaves, and garam masala, gently toss to combine.
  • Place into oven and bake for 40/45 minutes or until pumpkin is very tender, stirring at halftime.
  • Let the roasted pumpkin cool for more minutes.
  • Spoon-roasted pumpkin mixture into a blender, add chicken broth and puree until it's smooth.
  • In 4- a quart dutch oven, over medium heat, melt the butter.
  • Add curry leaves, dried chilies, cumin, and black mustard seeds, and saute for a few minutes.
  • Add pumpkin puree mixture.
  • Heat through medium to low heat, stirring occasionally, and add lemon juice and heavy cream, don't boil the mixture, simmer for 4/5 minutes.
  • Add salt.
  • Taste, adjust the salt, and lemon juice if need more.
  • Garnish with cilantro leaves.

Pumpkin Bowls

  • Remove the tops of the pumpkin, and scoop out the seeds.
  • Rub with olive oil and salt inside, and bake for 10 to 15 minutes or until it's soft, don't over-bake it, or you can serve without baking it, either way, it will look good.
  • Serve with bread on the side.
Keyword Roasted Curried Pumpkin Soup