Pumpkin Curry Soup

Name: Pumpkin Curry Soup
Cuisine: Asian
Ingredients: • 500g (1.1 lb) Italian sausage (mild or spicy, your choice); • 1 tbsp olive oil (if sausage is lean); • 1 large yellow onion, finely chopped; • 4 cloves garlic, minced; • 1 tbsp freshly grated ginger; • 2 tbsp curry powder (adjust to taste); • 1 tsp smoked paprika; • 1/2 tsp ground cinnamon (optional but warm & cozy!); • 1/2 tsp chili flakes (optional, for heat); • 1 can (425g) pumpkin purée (not pumpkin pie filling); • 1 can (400ml) full-fat coconut milk; • 4 cups chicken or vegetable broth; • 2 tsp kosher salt (or to taste); • 1/2 tsp black pepper; • 1–2 tsp maple syrup (balances the curry); • 2 cups chopped kale or baby spinach; • Juice of 1 lime or 1 tbsp apple cider vinegar (to finish); • Optional garnish: chopped cilantro, roasted pepitas, or a swirl of coconut cream

7 steps

Updated at: Tue, 28 Oct 2025 01:06:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories478.6 kcal (24%)

Total Fat39.2 g (56%)

Carbs18.7 g (7%)

Sugars6.4 g (7%)

Protein16.4 g (33%)

Sodium1502.9 mg (75%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

500gItalian sausage

mild or spicy, your choice

1 Tbspolive oil

if sausage is lean

1yellow onion

large, finely chopped

4 clovesgarlic

minced

1 Tbspginger

freshly grated

2 Tbspcurry powder

adjust to taste

1 tspsmoked paprika

½ tspground cinnamon

optional but warm & cozy

½ tspchili flakes

optional, for heat

1 x 425gcan pumpkin purée

not pumpkin pie filling

1 x 400mlcan full-fat coconut milk

4 cupschicken broth

or vegetable

2 tspkosher salt

or to taste

½ tspblack pepper

1 tspmaple syrup

balances the curry

2 cupskale

chopped, or baby spinach

1lime

Juice of, or 1 tbsp apple cider vinegar, to finish

cilantro

Optional garnish, chopped, or a swirl of coconut cream

roasted pepitas

Instructions

Step 1

Brown the sausage and build the base: In a large pot or Dutch oven over medium-high heat, cook the Italian sausage in olive oil (if needed) until browned and fully cooked, breaking it into small pieces. Drain excess grease if necessary.

Step 2

Add onion, garlic, and ginger: Stir in the chopped onion and cook for about 5 minutes until soft. Add the garlic and grated ginger; cook for 1 more minute until fragrant.

Step 3

Bloom the spices: Stir in the curry powder, smoked paprika, cinnamon, and chili flakes. Cook the spices with the aromatics for 1–2 minutes to intensify their flavor.

Step 4

Add the pumpkin, coconut milk, and broth: Mix in the pumpkin purée and coconut milk, then slowly pour in the broth while stirring. Season with salt, pepper, and maple syrup to balance the spice.

Step 5

Simmer and blend flavors: Bring the soup to a gentle simmer and let it cook uncovered for 10–15 minutes to develop the flavor and thicken slightly.

Step 6

Stir in the greens: Add chopped kale or baby spinach and cook for another 2–3 minutes until just wilted and tender.

Step 7

Finish and serve: Stir in the lime juice or vinegar for brightness. Taste and adjust seasonings as needed. Serve hot, garnished with cilantro, pepitas, or a swirl of coconut cream if desired.

Notes

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