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Curried Pumpkin Soup

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Curried Pumpkin Soup

Cozy up with rich and hearty curried pumpkin soup on these cold and dark nights of the year.
Course Side Dish, Soup
Keyword backpacking, camping, car camping, egg-free, no nuts, no shellfish, no tree nuts, vegan, vegetarian
Total Time 5 minutes
Servings 1
Calories 216kcal


  • ¼ cup curried pumpkin powder
  • 3 tablespoons coconut milk powder
  • Salt
  • Pepper
  • 1 teaspoon pumpkin seeds



  • Mix pumpkin and coconut milk powders in a medium-sized zip lock freezer bag.
  • Pack pumpkin seeds separately.


  • Pour dry soup mixture into the pot; add 1 cup water and stir well.
  • Place pot over medium heat and bring to a boil, stirring occasionally.
  • Season to taste with salt and pepper.
  • Remove from heat, sprinkle with pumpkin seeds over soup and serve.
  • Freezer bag method:
  • Bring 1 cup water to a boil.
  • Carefully pour hot water into the bag with the dry soup mixture; stir well and seal.
  • Let sit in a cozy for 5 minutes.
  • Serve topped with pumpkin seeds.


Calories: 216kcal | Carbohydrates: 68g | Protein: 49.8g | Fat: 13.8g | Sodium: 21mg | Sugar: 14.8g

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