There's nothing quite like enjoying a bowl of pumpkin curry soup to celebrate fall. This dish combines warming spices, sweet winter squash, and a refreshing touch of citrus and herbs. It's the ideal companion for those chilly November nights, and the best part? You can whip it up in just 20 minutes, with minimal effort!

pumpkin soup ingredientspumpkin soup with curry and lentils

*photos by molly winters

I genuinely enjoy cooking, but during hectic weeknights, I'm all about finding efficient shortcuts that maintain the flavor of my dishes. One trick I love is starting with a top-notch organic boxed soup, which I can enhance with herbs and a few additional ingredients to create a gourmet touch.

Have you ever tackled the task of peeling and chopping a whole pumpkin? While I adore their flavor, the effort it takes can be quite a workout, and I'd rather skip that if I can.

That's where the organic pumpkin soup comes to the rescue, making it seem like I did all the hard work myself. The addition of coconut milk brings a creamy richness without dairy, perfectly complementing the curry spices.

stirring pumpkin soup

 

This pumpkin soup is a go-to option for quick lunches on cold days. The inherent sweetness of the pumpkin pairs wonderfully with carrots, ginger, and spices, resulting in a vibrant and satisfying soup.

Recently, I've been cooking large batches of lentils on Sundays to have on hand for topping salads and soups throughout the week, adding plant-based protein and fiber. They contribute a nice texture to the soup, making it feel wholesome and filling.

I'd love to hear about your favorite soups for fall and winter! If you're interested in more ideas, here are some popular choices:

Roasted Cauliflower & White Bean Soup with Rosemary

Sweet Potato Poblano Soup

Creamy Tortilla Soup

Chicken & Winter Vegetable Soup

Print Print Recipe

Ingredients

Units
  • 1 cup lentils, rinsed and drained
  • 1 quart organic pumpkin soup
  • 1 can light coconut milk
  • 2 tablespoons curry powder
  • 2 limes
  • for garnish: cilantro, mint, and extra lime wedges

Instructions

  1. Place lentils in a pot, cover them with water, and add a generous pinch of salt. Bring to a boil, then reduce the heat to maintain a gentle simmer for about 20 minutes, until tender. Drain the lentils.
  2. Rinse the pot, return it to the stove, and pour in the pumpkin soup along with the coconut milk, saving a couple of tablespoons of the coconut milk for garnish. Heat over low, stirring occasionally, until warmed through. Stir in the curry powder, juice from both limes, and additional salt if desired. Remove from heat.
  3. Serve the soup in bowls, topped with lentils, plenty of fresh herbs, a drizzle of coconut milk, and a lime wedge. Enjoy!