Pumpkin Curry Soup in a Pumpkin

This Pumpkin Curry Soup in a Pumpkin is an Indian flavored curry soup and tastes great with some naan bread on the side! It is also festive for the fall season or any holiday entertaining!

What you need

To prepare the pumpkin

1 Tablespoons Olive Oil

1 Tsp Salt

1/2 teaspoon Black Pepper

1/2 Teaspoon Red Curry Powder

Cut off 1/4 of the top of a large pumpkin. Save the top, remove the rind and dice the pumpkin and use the pumpkin for the soup base. Rub oil on the inside of a cleaned out pumpkin and sprinkle salt, pepper and curry powder on inside of pumpkin then bake 1 hour at 425 F.

To prepare to soup

1 1/2 Cups Onions

4 Cups Diced Pumpkin or 3 cups pure pumpkin puree.

2 Tablespoons Olive Oil

1 Tsp Garlic Powder

1/2 Teaspoon Black Pepper

3 Cups Chicken Stock

1 Cup Milk

1 teaspoons Salt

2 Teaspoons Garam Masala seasoning

1 Teaspoon Red Curry Paste

Top with Sour cream or yogurt and pumpkin seeds

In a stock pot, saute onions, diced pumpkin in olive oil. Add garlic powder, black pepper, salt, garam masala, red curry powder and chicken stock and simmer for 20 minutes. Use an immersion blender to blend the pumpkin and soup into a puree. Add the milk to the soup and stir. Optional: Top with sour cream or yogurt and pumpkin seeds.

Print Recipe

5 from 1 vote

Pumpkin Curry Soup In A Pumpkin

Indian Pumpkin Curry soup

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Dinner, Main Dish, Soup, Vegetable

Cuisine: Curry, Dinner, Low Carb, Meatless, pumpkin curry recipes, pumpkin recipes, Soup, vegetables

Keyword: Dinner, Healthy, Healthy Recipes, low carb, Pumpkin, Soup, Vegetables, Weekend Dinner, Weeknight Dinner

Servings: 6 people

Ingredients

• 1 Tablespoons Olive Oil
• 1 Tsp Salt
• 1/2 teaspoon black pepper
• 1/2 Teaspoon Red Curry Powder
• Sprink on pumpkin then bake 1 hour
• 1 1/2 Cups Onions
• 1/4 Cups Diced Pumpkin
• 2 Tablespoons Olive Oil
• 1 Tsp Garlic Powder
• 1/2 Teaspoon Black Pepper
• 3 Cups Chicken Stock
• 1 Cup Milk
• 1 teaspoons Salt
• 2 Teaspoons Garam Masala seasoning
• 1 Teaspoon Red Curry Paste
• Top with Sour cream or yogurt and raw pumpkin seeds

Instructions

• Cut off 1/4 of the top of a large pumpkin. Save the top, remove the rind and dice the pumpkin and use the pumpkin for the soup base. Rub oil on the inside of a cleaned out pumpkin and sprinkle salt, pepper and curry powder on inside of pumpkin then bake 1 hour at 425 F.
• In a stock pot, saute onions, diced pumpkin in olive oil. Add garlic powder, black pepper, salt, garam masala, red curry powder and chicken stock and simmer for 20 minutes. Use an immersion blender to blend the pumpkin and soup into a puree. Add the milk to the soup and stir. Optional: Top with sour cream or yogurt and pumpkin seeds.