Well, folks, it’s pumpkin season. And soup season. So why not combine the two??

Here’s one of our family’s favorite fall recipes: pumpkin curry soup. It’s naturally gluten free and dairy free, and can easily be made vegan. And the best part? It couldn’t possibly be easier to make!

Recipe

Serves 6-8

1 can pumpkin puree

1 can coconut milk

3-4 cups broth

1 tsp salt

1 Tbsp curry powder

1/2 tsp cardamom

1/2 tsp ginger

1/2 tsp garlic powder

1 tsp onion powder

Combine all ingredients in a saucepan over medium flame and heat until warmed through.

Serve as-is, or add in some croutons, serve with soda bread, or however you like best!

Notes

I often make this with chicken or beef broth (either one works), but to make it vegan, just use vegetable broth instead.

This soup works well on the stovetop for a quick supper, but it works equally well in the slow cooker, so you can come home to warm soup!

If you are on a renal diet or other sodium-restricted diet, just omit the salt. You could increase the other seasonings or even add a dash of cayenne to add some more salt-free flavor.

If you can’t eat coconut milk, you could experiment with other types of milk. Honestly, the coconut flavor pairs well with the curry, but there’s no reason why you couldn’t try something different!

For a little bit more substantial meal, you could pour this soup over rice or pair with meat. It makes a great base for experimenting! You could also add beans, peanuts, tomatoes, or whatever sounds good to you!

Enjoy!