Kitchen notes · a little help before you start
Easy Pumpkin Soup from Canned Pumpkin
Pumpkin and coconut milk make a smooth soup with a gentle sweetness beneath the curry. The warm spice gives each spoonful something savory to linger over. A generous bowl is especially inviting when a creamy soup with a little warmth sounds good for dinner.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Soups · Soups & stews
A few quick notes
1. Soften the onion
Cook the finely chopped onion until translucent; a little light browning is fine at this stage.
2. Lower after boiling
Bring the pumpkin, broth and curry mixture to a boil, then reduce the heat for simmering.
3. Smooth the flour mixture
Mix flour with a little soup in a separate bowl until dissolved before returning it to the pot.
Get to know the ingredients
Pumpkin puree
Use canned puree or fresh pumpkin puree if you have it, adding it with broth and curry powder.
Coconut milk
Stir the light coconut milk into the soup after its first simmer, along with the sweetener.
Garlic
Mince the garlic before giving it a brief cook with the softened onion in the pot.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Easy Pumpkin Soup from Canned Pumpkin
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Taste before serving
Let the soup gently thicken after adding the flour mixture, then season with salt and pepper as needed.
A little more help as you go
A little extra ginger
For more zing, add fresh ginger at the same time as the garlic during the initial saute.
Gentle thickening simmer
Keep the final simmer gentle while the flour mixture thickens the coconut and pumpkin soup.
A few questions you might have
Can I use honey instead of maple syrup?
Yes, honey is an alternative sweetener; stir it in with the coconut milk after the first simmer.
Do I add dry flour directly to the pot?
Mix it with the separate small portion of soup first so it dissolves before going back in.
When does the curry powder go in?
Stir it in with the pumpkin puree and vegetable broth before bringing the soup to a boil.
Does the onion need to stay pale?
It should become translucent, and light browning is acceptable before you add the garlic.
Is a blending stage needed?
The pumpkin starts as puree; combine it directly with the broth without an additional blending stage.
Any more cooking tips?
You can use fresh pumpkin purée instead of canned if you have some on hand. If you want to add more zing, add some fresh ginger to the soup at the same time as the garlic.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
