Pumpkin Curry Soup


5 from 13 votes
Jump to RecipeRate

This pumpkin curry soup is a classic dish for fall. It’s easy, affordable, and so delicious!

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!

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make pumpkin curry soup
  4. Slow cooker and instant pot instructions
  5. Tips to make the best recipe
  6. Storage instructions
  7. More soup recipes to try
  8. Frequently asked questions 
  9. Pumpkin Curry Soup

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! 

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. 
  • 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.

garlic and onion in soup pot.

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. 

pumpkin soup base.

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. 

coconut milk to soup base.

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

  1. Sauté onion and garlic and add them into the slow cooker. 
  2. Add the rest of the ingredients, including cubed pumpkin, coconut milk, broth (or water), spices, and salt. 
  3. Slow cook the soup on High for 2 hours. If you are cooking on Low, cook for 4 hours. 
  4. When the soup is ready, use an immersion blender to puree it. 

Instant pot pumpkin soup

  1. Add all ingredients to the instant pot except the coconut milk. 
  2. 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. 
  3. Quick release the steam.
  4. 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 into a pot and reheat it on low-medium heat. Stir occasionally and add more stock or water if needed. 

pumpkin soup.

More soup recipes to try

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 breads and rolls in it. I like to serve it with freshly toasted sourdough bread with lashings of butter.

pumpkin curry soup recipe.

Pumpkin Curry Soup

5 from 13 votes
This pumpkin soup is a classic dish for fall. It’s easy, affordable, and so delicious!
Servings: 4 servings
Prep: 1 minute
Cook: 20 minutes
Total: 21 minutes


  • 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


  • 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.


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. 


Serving: 1servingCalories: 295kcalCarbohydrates: 21gProtein: 4gFat: 24gSodium: 904mgPotassium: 786mgFiber: 5gVitamin A: 16155IUVitamin C: 17mgCalcium: 73mgIron: 3mgNET CARBS: 16g
Course: Main Course
Cuisine: American
Author: Arman
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.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Haha OMG your camp’s pumpkin soup sounds tragic! Given it’s one of my favourite foods, I just can’t fathom how it can ever go wrong but ick- Now I’m just imagining pumpkin-flavored water! Please tell me you guys were at least given s’mores as compensation!

    Love your version of pumpkin soup & good call on adding in coconut milk. And as if I couldn’t love you more, your cilantro aversion did the trick- even the smell of the herb bothers me, let alone eating it. As you can imagine, it doesn’t really work in my favour at all when I’m dining in an Indian restaurant.

    1. Well, because Australia is ten years behind the world, we didnt- We had ‘damper’. Google it. It makes the pumpkin soup seem like royalty.

  2. I pretty much love pumpkin and squash prepared in any way. This looks and sounds super yummy!
    My parents NEVER sent me to camp. I think they were too worried that I would be corrupted by the “bad” kids…

  3. Oh man, this soup looks like the ultimate comfort food for these brutally cold days we’re having in upstate New York right now. But how in the heck were you able to make this soup in the middle of summer down there in Australia? Either way, it looks awesome! Love the seeds on top. If only they had camps that served this kind of food…camp food was the worst! I remember heading over to the peanut butter and jelly sandwich station way more than I care to admit!

    1. Urgh. Just like our conversation- 80% + readership in America means I have to save my ice cream recipes for 5 months time lol!

      I’m jealous, Peanut butter was banned!

  4. I like the way you’re thinking 😉 I am pumpkin obsessed but for some reason I stick to “pumpkin season”…until now! I bought a can of pumpkin the other day because I was thinking of all the delicious things to be made. Love the recipe!!

  5. I shall most def make this in my slow cooker as things are a lil hairy for me at the moment. It is def my preferred method. Love how thick and creamy the soup looks! And I couldn’t help but laugh at your confession. I, too, used to HATE cilantro, but I’ve def come to love it over the years. Cilantro is one of those foods that people either hate or love..no in between

    1. Haha it’s so true- My family is completely divided over it. Whenever we buy the Vietnamese Pork rolls, if there is one bit of cilantro I refuse to eat it.

      Wow, that made me sound like a princess.

  6. I posted a curry soup today, too! We really ARE curry buddies! 🙂 This looks amazing – I’ve actually never had pumpkin soup before!

  7. I love pumpkin soup! What’s not to love about it? Especially the colour…
    Have you realised that you actually have topped the soup with sunflower seeds, not pumpkin seeds?? 😀 Lovely picture though!

  8. It’s so funny how there it’s mostly savory and here it’s mostly sweet. Also I’m lol’ing at how different foods are served at camp depending on what country you’re in. Here, camp food = beef jerky, s’mores, hot dogs, potato chips, etc. It reminds me of that article that’s been buzzing around the internet lately — America’s school lunches vs. the rest of the world. We just serve crap all the time haha

    1. Haha, this was a school camp though- Had it been by choice, that is totally my kind of grub!

      LOL. I LOVE that article. I remember the one about the tomato sauce on pizza being a vegetable too…

  9. I’m freezing right now drinking a smoothie, so warm pumpkin soup would really hit the spot! So sad you had bad food at camp, but I think you’re making up for it now! 🙂

  10. How did you not like pumpkin growing up?! I feel like kids are all about sweet, starchy veggies like sweet potatoes and pumpkins. That’s how I was when I was a kid! It’s cold and snowy outside right now, and this pumpkin soup sounds perfect for right now!

  11. I adore pumpkin- especially in savory foods! I make a pumpkin pasta sauce that is one of my favorite dishes to eat during the fall! This soup sounds so delicious and comforting! We definitely didn’t have this at camp- more like hot dogs, mac and cheese and smores.

  12. I have a can of pumpkin left so i know exactly what to do this weekend, besides of course eating too much cake…because #vday 🙂