Simple Pumpkin Potato Curry Soup

Soup is one of the best things to eat on a cool fall day. This Simple Pumpkin Curry Soup is creamy and smooth. The potatoes in the soup give a nice texture change. That, plus the smooth base, it’s a perfect soup!

I’ve had this multiple times and will never say no to it. It always hits the spot when I’m craving soup, and it also is quite easy and doesn’t take too long. The most time-consuming part is probably prepping the potatoes. But if you use leftover mashed potatoes, you can probably get this together within 15 minutes! 

Here is the recipe:

Ingredients:

• 4-5 potatoes 

• 1 medium onion

• 4-5 cloves of garlic

• 4 Tbsp butter (or coconut oil)

• 2-3 tsp curry powder

• 2 tsp salt

• 1 tsp black pepper

• Two 15oz canned pumpkin

• 4 cups chicken broth

• One 12oz can evaporated milk

Instructions: 

Prepare the potatoes; wash, peel (optional), and cut into medium-sized cubes, then set aside.

In a large pot, add the butter, and once it’s melted, add the onions and garlic. Cook until soft for 2-3 minutes, then add the seasonings and stir.

Once those are cooked, add the potatoes and enough broth to cover the taters. Let cook on medium heat for 15-20 minutes or until you can easily poke a potato with a fork. After it’s cooked, get a masher or fork and mash the potatoes a little.

Whisk in the pumpkin, and bring to a boil. Add the chicken broth and bring it to another boil (cover off). Once it’s boiling, you can bring the heat down to low and then add the milk. 

You can make a slurry if you like to have a thicker soup like me. To make a slurry, add ½ c water or broth and 2-3 Tbsp of flour; whisk till there are no clumps. Add a little bit at a time to the soup for the preferred thickness. 

Once you’re done with all of the above, I like to simmer my soups for 20-30 minutes, but that’s optional. 

When you’re ready to eat, take a nice bowlful, pair it with your favorite biscuits or add some crackers on top. 

Enjoy!

~Becky 🙂

Notes:

• Make sure you get 100% canned pumpkin and not canned pumpkin pie filling! Those are two very different things, and that would make a very different soup.

• To make this recipe even easier, you can use leftover mashed potatoes. Add the mashed potatoes and pumpkin at the same time and follow the rest of the instructions.
• If you want to make this soup gluten-free, use arrowroot flour, tapioca flour, or cornstarch to thicken instead of flour.