Pumpkin Curry Soup for the Soul

Anyone who lives in San Francisco knows what I’m talking about when I say that the weather is pretty unpredictable. We’ll have three sunny days in a row, at tops then all of a sudden, it could be raining. Mostly, we’re just covered with a thick layer of fog. Something about the gray sky almost always makes me in the mood for soup.  Since Halloween is coming up, and since I’m a pumpkin fanatic this year, I decided on some pumpkin soup to warm the soul.

It’s so weird to wake up and automatically know that it’s that time of year when all the desserts with fall spices start to show up in stores.  It makes me happy since it’s the beginning of apple ciders and a whole lot of pumpkin edibles! It also means that the holidays are coming up, which means more time spent with the people who are most precious to you.


Be prepared to see lots of pumpkin goodies coming up…. Even after pumpkin items are taken off of the store’s shelves cause that’s how much I love pumpkin!

I used red curry paste because I love a little kick. If you’re sensitive to spicyness, you can always opt out and replace it with another teaspoon of regular curry powder. If you like something more spicy, feel free to add some cayenne.

Pumpkin Curry Soup

1 large onion’ chopped
3 cloves of garlic, minced
1 tsp red curry paste
1 tsp curry powder
3 cups chicken or vegetable broth
1 15oz can pumpkin puree
1 can evaporated milk
Salt and pepper to taste

1 Tbsp oil 
6 slices of pancetta, minced
3 stems of green onions

Put a little bit of oil in a medium pot and add onions and garlic. Add a little salt and pepper and cook for a couple of minutes. Add the red curry paste and curry powder and stir to coat the onions. When the onions start to turn translucent, add the pumpkin puree and chicken broth. Stir to smooth everything out. Let the pot sit over medium heat for 30 minutes, stirring occasionally. 

In the meantime, heat up a pan with a tablespoon of oil and add the pancetta. Fry until dark an crispy. Slice the green onions.

When the soup is done, add the evaporated milk and stir. Heat for another 5 minutes, stirring to make sure a thick film doesn’t form on the surface. 

Serve immediately with some pancetta and green onions on top

Some herbed toasted bread would be tasty to dip into the soup too! Enjoy!

Leave a Reply