Carrot & Pumpkin Curry Soup

This Carrot & Pumpkin Curry Soup recipe is a quick and easy recipe to make using ingredients you probably already have in your pantry and refrigerator. Plus, it’s the perfect holiday appetizer!

December is all about hot soups – at least in our household. It’s chilly in New England and our favorite way to warm up is with soups, like this Carrot & Pumpkin Curry Soup! It’s slightly sweet, spicy, and oh so savory. Plus, when topped with pepita seeds, has a great added crunch. Serve this for your holiday dinners as an appetizer – easy, quick, and oh so flavorful! 

And to quickly whip up this soup, the food processor is my friend. When Hamilton Beach contacted me to test out their Stack & Snap 10 Cup Food Processor, I jumped on the occasion to not only test a new appliance, but to have the chance to give away one to a Cooking with Books reader if it passed my test. 

Basically, you simmer your carrots and aromatic vegetables like celery and onions in vegetable stock, throw them into the food processor, and pulse until smooth, like below! You can process soups, sauces, or other liquids without worrying about leaks because the bowl is sealed. The large-capacity bowl holds 10 cups – which is plenty of soup for our household! 

Slowly pulsing and adding the vegetables stock that the vegetables have simmered in until the soup reaches the consistency I want! Like I said, a food processor takes the guesswork out of soup making this winter!

Carrot & Pumpkin Curry Soup

This gorgeously bright Carrot & Pumpkin Curry Soup is perfect for cool winter days! Plus, using the food processor makes it super simple to achieve a smooth texture.

Print Recipe

Prep Time:10 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 10 minutes mins

Ingredients

• 1 large onion chopped
• 3 stalks celery chopped
• 1 pound carrots peeled and chopped
• 1 quart vegetable stock
• 2 cups water
• 1 cup pumpkin puree
• 1 can 13.5 ounces coconut milk
• 1 tablespoon salt
• 1 tablespoon curry powder
• 1 tablespoon sweet paprika
• ½ teaspoon turmeric

Instructions

• In a medium stock pot, place chopped onion, celery and carrots. Top with vegetable stock and water.
• Simmer for 30-45 minutes until vegetables are tender.
• Place vegetables and liquid in food processor and puree until smooth (depending on amount, you might need to do this in batches.)
• Return to pot and whisk in the pumpkin puree, coconut milk, salt, curry powder, sweet paprika, and turmeric. Taste and adjust seasoning. Cook for 15 more minutes and serve hot, topped with crunchy pumpkins seeds.