Pumpkin Curry Soup
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My pumpkin curry soup is creamy and filling, loaded with seasonal vegetables. It’s SO quick to make on the stovetop, but I’ve also included slow cooker or Instant Pot options.
Pumpkin soup is always a classic, but for even cozier vibes, I love to stir in some curry spices.
I loosely adapted my buttercup squash soup, swapping in pumpkin and adding curry powder. My family LOVES how hearty and creamy this is, and I love that it takes about 30 minutes to put it together.
Table of Contents
Arman’s recipe highlights
- Multiple cooking methods. I like the classic stovetop method, but I’ve also tested it in the slow cooker and the Instant Pot, so you have options.
- Extra thick and creamy. Thanks to the blended pumpkin and coconut cream. It’s sweet and savory, with the mildly spicy curry that warms you right up!
- Freezer-friendly. This is the kind of soup that freezes REALLY well. I usually cook a large batch and freeze some for days when I’m not in the mood to cook.
★★★★★ REVIEW
“This is one of the BEST pumpkin soups I’ve ever made. The addition of the curry spices takes it to the next level” – Elana
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Pumpkin. If you prefer a sweeter soup, choose a smaller, sweeter pumpkin, like sugar or pie pumpkin. I like to use ones that have already been halved at the grocery store so you can see exactly how much flesh you have to work with. I also tested this with pumpkin puree (about 2 1/2 cups), and it worked really well, too.
- Carrots. Chopped. I like to add some carrot for body and natural sweetness.
- Onion, garlic, and ginger. Must-have aromatics that form the soup’s base.
- Vegetable broth. I like using a good-quality brand with minimal additives or flavorings. For a richer soup, I really like using chicken or beef bone broth.
- Coconut cream. Always choose full-fat canned coconut cream, not coconut milk or the carton kind, as they are too thin to add proper creaminess.
- Spices. I’m using bold spices like black pepper, curry powder, cinnamon, and a pinch of salt. With the curry powder, use your preferred mix. I usually keep it mild if I’m making it for others, or extra hot if it’s just myself (I’m a spice fiend).
How to make pumpkin curry soup
Step 1- Saute aromatics: Melt butter in a soup pot, then add chopped onions to the pot and cook on medium heat for around 2 minutes. Once fragrant, add the minced garlic.
Step 2- Add the vegetables to the pot, followed by vegetable or chicken stock. Add the cinnamon and curry powder and season with salt and pepper.
Step 3- Simmer: Bring the soup to a boil and reduce the heat to low. Simmer the soup until the pumpkin is tender.
Step 4- Blend: Remove the soup from heat when it’s done cooking. Use an immersion blend or a food processor to blend the soup until smooth.
Step 5- Add coconut milk: Once blended, put the soup back over the heat and stir in the coconut milk.
Step 5- Serve: Ladle into bowls and add some croutons and an extra drizzle of coconut cream on top.
Alternative cooking methods
I prefer cooking the soup on the stovetop because it’s convenient, but I know many of you have a slow cooker and an Instant Pot, so I’ve also tested it in both, and it tastes just as good.
Slow cooker method: Start by sautéing the onion and garlic, and add them to the slow cooker. Next, add the remaining ingredients, including cubed pumpkin, coconut milk, broth (or water), spices, and salt. Slow cook the soup on High for 2 hours. If you are cooking on Low, cook for 4 hours. Finally, when the soup is ready, use an immersion blender to puree it.
Instant Pot method: Add all ingredients to the Instant Pot except the coconut milk. Seal the lid, set it to high pressure, and cook for 15 minutes. Alternatively, you can choose the soup setting on your Instant Pot and follow the corresponding cooking time. Now, quickly release the steam, then stir in the coconut milk and serve.
Arman’s recipe tips
- Cube size tip. If you are using raw pumpkin, cut it into smaller cubes so it cooks faster. I recommend chopping it into one-inch cubes.
- Adjust the spices to suit your taste buds. I’ve made this soup with mild curry powder and even hot curry powder, and it turns out great either way.
- Add more vegetables to the base, including celery, zucchini, or potatoes. Potatoes tend to take a little longer, so aim for about 40 minutes total.
- Pre-roast the pumpkin. For a sweet, caramelized flavor, roast the pumpkin at 400°F for 20 minutes before adding it to the soup.
Storage instructions
To store. Store in an airtight container; pumpkin soup will stay fresh for up to 7 days.
To freeze. Freeze pumpkin soup in portions for easy thawing and to avoid food waste. Transfer the pumpkin soup into airtight containers or freezer bags and freeze for up to 3 months.
To reheat. Transfer the soup to a pot and reheat it on low-medium heat. Stir occasionally and add more stock or water if needed.
More cozy winter soups to try
Pumpkin Curry Soup
Video
Ingredients
- 1 pound pumpkin cubed, 450g
- 2 tablespoons butter 28g
- 1 small onion chopped, 70g
- 2 cloves garlic minced, 6g
- 2 tablespoons curry powder 12g
- 1/2 teaspoon cinnamon 1.5g
- 1 tablespoon ginger minced
- 2 large carrots chopped, 220g
- 2 1/4 cups vegetable broth 530mL
- 1/2 teaspoon salt
- 1 1/4 cups coconut cream canned, 300mL
Instructions
- Add the butter into a large soup pot and place over medium heat. Once hot, add the onion and cook for 2 minutes. Add the garlic.
- Add the pumpkin, curry powder, cinnamon, ginger, and carrots, followed by the vegetable stock. Season with salt and pepper. Stir and bring to a boil. Once boiling, reduce the heat to low and let everything simmer for 20-25 minutes, or until the pumpkin is soft and tender.
- Remove the soup pot off the heat and using a blender or food processor, blend until smooth.
- Place the soup back over the heat and stir through the coconut cream.
This is the best squash soup I have ever tasted! It’s rich and creamy, tasty seasoning, and so easy to make.
Thanks so much, Sue. I’m so glad you think so, I was a little cautious about the pumpkin curry combo, but in all my recipe tests, it tasted the best. I appreciate you leaving a lovely review and rating.
when i make this i will leave a rating
Sounds good, Mary- let me know how it goes!
Wow this was so very tasty! Thanks for this recipe & all of ur recipes
We will definitely be making this one again!
What a nice colour. Really is looking good.