This pumpkin curry soup is a classic dish for fall. It’s easy, affordable, and so delicious!
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!
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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. 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 there are to cook it! We like using the stovetop, but we also included options to make it in the slow cooker or instant pot!
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.
- 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.
How to make pumpkin curry soup
This pumpkin curry soup is a one-pot recipe. It’s easy, quick, and mess-free. Here’s how to make it.
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.
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.
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.
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.
Add coconut milk: Once blended, put the soup back over the heat and stir in the coconut milk.
Slow cooker and instant pot instructions
Did you know you can make this soup in a slow cooker and instant pot? Here is how you’d do it:
Slow cooker pumpkin soup
- Sauté onion and garlic and add them into the slow cooker.
- 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.
- When the soup is ready, use an immersion blender to puree it.
Instant pot pumpkin soup
- 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.
- Quick release the steam.
- 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.
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 into a pot and reheat it on low-medium heat. Stir occasionally and add more stock or water if needed.
More soup recipes to try
Frequently asked questions
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.
Pumpkin soup is good on its own, however, it’s the perfect vehicle for dipping breads and rolls in it. I like to serve it with freshly toasted sourdough bread with lashings of butter.
Pumpkin Curry Soup
- 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.
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