Creamy Curried Pumpkin Soup
on Nov 07, 2024
This rich, comforting, dairy-free Curried Pumpkin Soup is perfect for cozy nights. If you’re new to using pumpkin in savory recipes, this soup is a must-try!
Why I Love This Recipe
Hey there, cozy soup lovers! It’s Chef AJ, your Queen of Quick and Easy Plant-Based Recipes! This Creamy Curried Pumpkin Soup has become one of my go-to recipes for a chilly evening, and it’s incredibly easy to make. It combines the smooth richness of pumpkin with warming spices like smoked paprika, curry, and ginger, creating a perfect balance of flavor. The best part? It’s completely dairy-free, thanks to creamy non-dairy milk and the pumpkin’s own natural texture. Whether you’re serving this as a starter for guests or enjoying a hearty bowl for lunch, this soup is a simple way to bring a little warmth to your table!
Key Ingredients
- Pumpkin: This variety is naturally sweet and creamy, making it ideal for soups. Plus, it’s packed with beta-carotene, vitamin C, and fiber.
- Gluten-Free Rolled Oats: These add thickness and body to the soup without the need for flour or cream, keeping it light yet satisfying.
- Onions and Garlic: A classic combo that forms a flavorful base for the soup, enhancing both depth and aroma.
- Smoked Paprika and Curry Powder: Smoked paprika brings a smoky warmth, while mild curry powder adds an aromatic layer of spices that beautifully complements the pumpkin.
- Ginger and Turmeric: These spices not only add warmth and a golden hue but are also packed with antioxidants.
- Unsweetened Non-Dairy Milk: This adds creaminess to the soup, balancing out the spices and making it ultra-smooth.
The Process
Begin by cooking the pumpkin. Place the whole pumpkin in the Instant Pot with water just below the rack and cook on high pressure for 10 minutes. Once cooled, cut the pumpkin, remove the seeds, and scoop out the flesh.
Rinse out the Instant Pot and add the pumpkin along with water, oats, onions, garlic, seasonings, and spices. Cook everything on high pressure for 5 minutes. After releasing the pressure, stir in the non-dairy milk. Use an immersion blender to blend the soup right in the pot until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the mixture to a blender to purée. For an even thicker consistency, the soup will continue to thicken as it cools.
Chef’s Tips
- Use the sauté function on the Instant Pot to brown the onions before adding the other ingredients. This adds an extra layer of flavor to the soup.
- Serve over wild rice or black rice for a more filling meal, and garnish with freshly chopped chives and a sprinkle of smoked paprika for added color and taste.
- This soup thickens as it cools, so thin it out the next day with additional water or almond milk if needed.
How to Store
Store any leftover soup in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months. Just be sure to stir well when reheating, as the soup may thicken.
Frequently Asked Questions
Yes, but the flavor and texture may vary slightly depending on the variety.
Yes, you can simmer everything on the stovetop in a large pot until the pumpkin is tender, then blend until smooth.
Add more or less curry powder and smoked paprika depending on your preference. Chipotle powder is another optional addition if you like a bit of heat!
Serving Suggestion
This Creamy Curried Pumpkin Soup is versatile and pairs well with a variety of sides. Enjoy it with crusty bread, serve it over rice, or add a drizzle of coconut cream for a luxurious finish. It’s also fantastic as a starter for any holiday meal, setting a cozy and welcoming tone for the evening!
Summary
This Creamy Curried Pumpkin Soup is the ultimate comfort food for fall and winter. With a rich blend of pumpkin, smoked paprika, and warm spices, it’s both nourishing and satisfying. Easy to make in the Instant Pot, it’s a cozy meal that’s perfect for chilly days or any time you’re craving something heartwarming.
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
Creamy Curried Pumpkin Soup
Equipment
- Immersion blender (optional)
Ingredients
- 8 cups of cooked pumpkin
- 4 cups of water
- ¼ cup gluten free rolled oats
- 3 cups of chopped onion, about 10 ounces
- 4-6 cloves of garlic
- 1 Tablespoon Benson’s Table Tasty, or your favorite salt-free seasoning
- 2 teaspoons SMOKED paprika, different than regular paprika
- 1 teaspoon mild curry powder
- ¼ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- 4 cups unsweetened plain non-dairy milk
Instructions
- Begin by cooking the pumpkin. Place the whole pumpkin in the Instant Pot with water just below the rack and cook on high pressure for 10 minutes.
- Once cooled, cut the pumpkin, remove the seeds, and scoop out the flesh.
- Rinse out the Instant Pot and add the pumpkin along with water, oats, onions, garlic, seasonings, and spices.
- Cook everything on high pressure for 5 minutes.
- After releasing the pressure, stir in the non-dairy milk. Use an immersion blender to blend the soup right in the pot until it’s smooth and creamy.
- If you don’t have an immersion blender, carefully transfer the mixture to a blender to purée. For an even thicker consistency, the soup will continue to thicken as it cools.
