If you’re looking for a rich, creamy, comforting recipe that’s perfect for fall, then you are on the right page. This dairy-free pumpkin curry soup is a satisfying blend of flavors that cooks up in an instant. And it just happens to be gluten-free and allergy-friendly, too!
Dairy-Free Pumpkin Curry Soup made with Rich Fall Flavors
This is a great recipe for using up leftover Thanksgiving turkey or rotisserie chicken. It was shared with us by Minute Rice, but we’ve added some additional information and answers to FAQs.
Is the Pumpkin Pie Spice Needed?
The pie spice does add another dimension of flavor, and helps the pumpkin assimilate with the other ingredients. If you don’t have this blend on hand, you can use 3/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, and a pinch of ground cloves. It might seem odd, but homemade curry powder actually contains cinnamon, ginger, and cloves, too.
Will Ginger Powder Work instead of Fresh Ginger?
If you don’t have any fresh ginger on hand, you can substitute ginger powder. Use about 1/8 teaspoon, or to taste.
What is Regular, Full-Fat Coconut Milk?
You want to use the coconut milk for cooking that comes in cans or small aseptic packages. It’s usually sold in the Asian section at grocery stores. It’s high in fat, and provides rich creaminess to this pumpkin curry soup. Do not use “coconut milk beverage,” which is the drinkable type sold in large cartons. If you want a lighter dish, you can use lite canned coconut milk, or use half a can of full-fat coconut milk and half water.
Can I Use Regular Rice?
If you use regular white rice, you’ll need to cook the soup for longer before removing it from the heat. Minute rice is cut so that it cooks up much more quickly and easily.
Special Diet Notes: Pumpkin Curry Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free.
For vegan and vegetarian pumpkin curry soup, substitute vegetable broth. Omit the meat, and you can optionally add drained and rinsed black beans or leftover cooked vegetables. We really like cauliflower in this recipe.
- 4 cups (1 quart) reduced-sodium turkey broth or chicken broth
- 1 (14-ounce) can pumpkin puree
- 1 cup water
- 2 tablespoons curry powder (store-bought or homemade)
- 1 teaspoon cayenne powder
- 1 teaspoon fresh grated ginger
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 2 cups cooked shredded turkey or chicken
- 1 (14-ounce) can coconut milk (regular, full-fat)
- 2 cups Minute rice
- In large saucepan, whisk together the broth, pumpkin puree, water, curry powder, cayenne powder, ginger, pumpkin pie spice, and salt. Bring the soup to a boil.
- Stir in turkey or chicken and the coconut milk, and bring the soup back to a boil.
- Reduce the heat to medium-low, and simmer for 5 to 8 minutes, or until the meat is heated through.
- Stir in the rice, cover and remove the pan from the heat.
- Let the soup stand for about 5 minutes, or until the rice is tender.
More Satisfying Dairy-Free Soup Recipes
Creamy Garlic Soup
Homemade Chicken & Barley Soup
Ginger Miso Butternut Squash Soup
