Pumpkin Curry Soup

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5 from 24 votes
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This pumpkin curry soup is a creamy and filling soup chock full of vegetables. It comes together quickly on the stovetop, but can also be made in a slow cooker and instant pot.

pumpkin curry soup.

Come Fall, cozy and hearty soups take center stage in our kitchen.

Of course, being pumpkin season, too, it only makes sense to include this orange vegetable into our savory dishes, which is how this pumpkin curry soup recipe was born!

This recipe is a little similar to my buttercup squash soup but with a smoky and curry twist to it. My family LOVES how hearty and creamy this soup is, and I love how easy it is to put it together.

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make pumpkin curry soup
  4. Alternative cooking methods
  5. Tips to make the best recipe
  6. Storage instructions
  7. Frequently asked questions 
  8. More soup recipes to try
  9. Pumpkin Curry Soup (Recipe Card)

Why this recipe works

  • It’s cozy and comforting. A bowl of creamy and heartwarming pumpkin soup is all you need during the cooler months.
  • Gluten-free and vegan. This soup doesn’t contain gluten and can easily be made vegan if you use water or vegetable stock instead of chicken stock. 
  • Perfect flavor and texture. The texture of this soup is extra thick and creamy, thanks to the blended squash and coconut cream. It’s sweet and savory and has the perfect hint of curry that warms you right up!
  • Freezer-friendly. This is the kind of soup that freezes REALLY well (like a pickle soup or beef and barley soup). You can cook a large batch and freeze some for days when you are not in the mood to cook. 

What we love about this recipe is just how many ways to cook it! We like using the stovetop, but we also included options to make it in the slow cooker or instant pot! 

Ingredients needed

If you have pumpkin at home, be sure that you can make this soup come together in no time. Here’s everything you’ll need to make it. 

  • Pumpkin. Choose a firm pumpkin with minimal sinew and seeds in the middle. 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.
  • Carrots. Cubed. I like to add some carrot to balance the starchiness of the pumpkin.
  • Onion, garlic, and ginger. Must-have aromatics that take this soup up a notch.  
  • Vegetable broth. Choose a good quality brand that uses minimal flavorings and preservatives. 
  • Coconut milk. Always choose coconut milk from a can, not a carton. Also, opt for full-fat coconut milk, as it will yield a much creamier texture.
  • Spices. Black pepper, curry powder, and cinnamon. 
  • Salt. To taste. 

Find the printable recipe with measurements below.

How to make pumpkin curry soup

What I love about this recipe is that everything is made in just one pot. It’s so hands off, I can make some sides to go with it.

Step 1- Saute aromatics: Melt butter in a heated soup pot then add chopped onions to the pot and cook on medium heat for around 2 minutes. Once fragrant, add the minced garlic.

garlic and onion in soup pot.

Step 2- Add the vegetables: Next, add the cubed pumpkin and carrots 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 for 20-25 minutes or until the pumpkin is tender. 

pumpkin soup base.

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. 

coconut milk to soup base.

Alternative cooking methods

I prefer using the stovetop to cook the soup because it’s convenient, but I know many of you have a slow cooker and an instant pot, so I’ve also tested it out using both those gadgets, and it tastes just as good.

Slow cooker: Start by sauteing the onion and garlic and add them to the slow cooker. Next, add the rest of the 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: Add all ingredients to the instant pot except the coconut milk. Seal the lid, set it on 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.

Just remember that if you opt for the instant pot option, it’s best to blend the soup at the end to make it smooth and creamy.

Tips to make the best recipe

  • If you are using raw pumpkin, cut it into smaller cubes to make it cook faster. 
  • Roast the pumpkin before adding it to the soup to give it hints of delightful caramelized flavor.
  • The spice level of curry powder may range from mild to quite spicy. If the curry powder you use isn’t spicy enough for your liking, use hot chili flakes. 
  • Pureed soups are the perfect occasion to use more veggies. You can add celery, zucchini, and potatoes to this soup. 

Storage instructions

To store. Stored 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. 

pumpkin soup.

Frequently asked questions 

What pumpkin is best for soup?

Butternut squash and sugar pumpkins are two of the best pumpkin varieties to use for soup. Other varieties that have a soft flesh make the soups too watery. 

What to serve with pumpkin soup?

Pumpkin soup is good on its own, however, it’s the perfect vehicle for dipping bread and rolls in it. I like to serve it with freshly toasted sourdough bread with lashings of butter.

More soup recipes to try

pumpkin curry soup recipe.

Pumpkin Curry Soup

5 from 24 votes
This pumpkin curry soup is a creamy and filling soup chock full of vegetables. It comes together quickly on the stovetop, but can also be made in a slow cooker and instant pot.
Servings: 4 servings
Prep: 1 minute
Cook: 20 minutes
Total: 21 minutes

Video

Ingredients  

  • 1 pound pumpkin cubed
  • 2 tablespoons butter
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons curry powder
  • 1/2 teaspoon cinnamon
  • 1 tablespoon ginger minced
  • 2 large carrots chopped
  • 2 1/4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1 1/4 cups coconut milk canned

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 milk.

Notes

TO STORE: Stored 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 and freeze for up to 3 months. 
TO REHEAT: Transfer the soup into a pot and reheat it on low-medium heat. Stir occasionally and add more stock or water if needed. 

Nutrition

Serving: 1servingCalories: 295kcalCarbohydrates: 21gProtein: 4gFat: 24gSodium: 904mgPotassium: 786mgFiber: 5gVitamin A: 16155IUVitamin C: 17mgCalcium: 73mgIron: 3mgNET CARBS: 16g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    Aloha

    OK I am going to try this recipe 😉 I have been trying, unsuccessfully, to find a great recipe reminiscent of the best curry pumpkin soup that I ever had while I was living in New Zealand.

    Most of the soups that I have made have either a bitter flavor, maybe too much curry, or are super bland. I just tried to make another batch tonight. Argh. It is super watery and not thick. Though, I used canned pumpkin out of laziness at 8pm.

    Can you substitute canned pumpkin your recipe. It is often more challenging to get pumpkins in Hawaii after the fall. If so, how many cups to equal a 1lb pumpkin.

    I will check out your other recipes, too. I LOVE SOUP and salad. 🙂

  2. I’ve got one pumpkin left in my basement. Just one. I thought there were others, turns out they were squash. Oops. I’ve earmarked that solo pumpkin for this soup. I’m thinking about adding some carrots too to really up the orange color. Bad idea?

  3. I WANT THIS. It will warm up my soul which has frozen over in this Boston snowpocalypse.
    I never went to a camp besides dance camp, during which I ate at home anyway. But elementary and middle school cafeteria food was downright scary. Like, “popcorn shrimp.” It was my favorite thing ever, but really…I’m sure it was popcorn anything BUT shrimp.

    1. Haha, this is the damn language barrier- this ‘camp’ was mandatory for everyone to go to in High School in Australia!

  4. This soup is beautiful… love how hearty it looks, which by the way, it totally perfect for the crazy cold weather we are having here in NY. Can’t wait for spring so we can finally thaw out. But until then, soups like this totally hit the spot!

  5. Oh no, you’re a cilantro hater?! I dunno if we can be pals anymore. 😉

    Also, I just want to say that your photo styling/props are on point here!! Nicely done!

    1. Oh man, it’s like edible punishment- Seriously.

      Google Vietnamese Pork Rolls…they are delicious but packed with cilantro. Thanks heaps re- the photos 🙂

  6. I am all about canned pumpkin…but not canned sweet potato. It doesn’t really taste like sweet potato, more like baby food. I recently started experimenting with frozen or canned squashes so this looks like the next recipe. I would totally put it over rice too! Great idea!

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