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–+ servings
Savory Pumpkin Soup in a white cup / bowl between two fall candles on fall table runner

Savory Pumpkin Soup

This Savory Pumpkin Soup is a mini flavor journey in a bowl. The creaminess of the pumpkin is woven into a classic mirepoix base and then given some depth from the turmeric and red curry paste with a hint of sweet on the finish. This soup is sure to warm you and your guests from head to toe.
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Course: Main Course, Side Dish, Soup
Cuisine: American
Keyword: Dairy-Free, Side Dish, Soup, Vegetables
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 12kcal

Ingredients

  • 1.5 cup Onion Diced. 180 grams // 6 ⅜ ounces. Red or white.
  • 1.5 cup Celery Diced. 180 grams // 6 ⅜ ounces
  • 1.5 cup Carrot Diced. 180 grams // 6 ⅜ ounces
  • 1 - 2 tablespoons Avocado Oil Or Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Turmeric
  • 4 ounces Red Curry Paste 1 jar
  • 29 ounces Pumpkin Purée 1 large can
  • ¼ cup Swerve Brown or other brown sugar substitute
  • 6 cup Broth or Stock I use Chicken Broth or my Homemade Chicken+ Broth. But you can use Vegetable Stock if you’d like to keep this vegetarian.

Instructions

  • Dice 1.5 cup Onion, 1.5 cup Celery, and 1.5 cup Carrot, set the aside, and get the rest of your ingredients measured and placed nearby.
    1.5 cup Onion, 1.5 cup Celery, 1.5 cup Carrot
  • In a Dutch Oven or Large Pot, heat 1 - 2 tablespoons Avocado Oil over medium high heat. Sauté the onions, celery, and carrots until softened. About 8 minutes.
    1.5 cup Onion, 1.5 cup Celery, 1 - 2 tablespoons Avocado Oil, 1.5 cup Carrot
    Carrots, onion, and celery being sautéed
  • Add in 1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, 1 teaspoon Turmeric, and 4 ounces Red Curry Paste. Stir continuously to combine and continue cooking for another 3 minutes.
    1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, 1 teaspoon Turmeric, 4 ounces Red Curry Paste
  • Add in 29 ounces Pumpkin Purée and ¼ cup Swerve Brown. Stir until they’re evenly distributed. Then pour in 6 cup Broth or Stock.
    29 ounces Pumpkin Purée, ¼ cup Swerve Brown, 6 cup Broth or Stock
    Adding pumpkin purée and broth to Savory Pumpkin Soup
  • Stir well and bring to a boil.
    Bringing the soup to a boil in a Dutch oven
  • Reduce the heat, cover, and simmer for another 30 minutes.
    Savory Pumpkin Soup in Dutch oven before blending
  • Use an immersion blender to lightly purée the soup.
    Immersion blender in Dutch oven of Savory Pumpkin Soup
  • Serve warm.

Equipment

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Nutrition

Nutrition Facts
Savory Pumpkin Soup
Amount per Serving
Calories
12
% Daily Value*
Fat
 
0.03
g
0
%
Saturated Fat
 
0.01
g
0
%
Polyunsaturated Fat
 
0.01
g
Monounsaturated Fat
 
0.004
g
Sodium
 
1
mg
0
%
Potassium
 
44
mg
1
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
0.3
g
1
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
2
mg
2
%
Calcium
 
7
mg
1
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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