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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.
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
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.
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.
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.
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.
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 bread and rolls in it. I like to serve it with freshly toasted sourdough bread with lashings of butter.
More soup recipes to try
- Mexican soup– Loaded with Mexican flavors and topped with all the fix-ins.
- Albondigas– My famous meatball soup that my family adores.
- Cauliflower soup– Roasted cauliflower blended into a creamy soup.
- Tuscan white bean soup– Hearty, filling, and perfect for a meat-free dinner.
- Ground turkey soup– A wholesome and healthy meal.
- Cream of celery soup– Transform a humble vegetable into a creamy masterpiece.
Pumpkin Curry Soup
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.
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. 🙂
This was a good idea, but it’s waaaaaay too much salt. 🙁
Sorry to hear that, Matt! My taste testers found it to be the right amount, so maybe we’ve got salty palates!
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?
YES! I was originally planning on adding carrots or swedes but had neither! 🙁
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.
Haha, this is the damn language barrier- this ‘camp’ was mandatory for everyone to go to in High School in Australia!
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!
Cheers, Chris! But you’re in NYC.. haha! Best city in the world!
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!
Oh man, it’s like edible punishment- Seriously.
Google Vietnamese Pork Rolls…they are delicious but packed with cilantro. Thanks heaps re- the photos 🙂
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!
Gross, I think I tried canned tweet potato once and it was so watery!
Coconut milk always makes everything better! This soups looks fantastic. I must say I’m intrigued by the dried cilantro though. I don’t think I’ve ever seen that here!
I went to sleepover camp as a kid and I remember I loved the food there. I honestly can’t remember any of the dishes though haha.
Urgh, ask my mother. She has twat ideas.
SOUP TWINS AND YOUR PHOTOS ARE PRETTY I want that bowl and yes all caps was necessary.
Ohhh I need to play catch up later this week- I’m excited!
Hahaha. Thanks buddy .Thank JAPAN
Oh man, at least you had soup at school camp! My school meals were these disgusting grilled cheese or ham/cheese sandwiches (what’s with schools and cheese?). This pumpkin soup is definitely something I can get on board with!
Haha, thanks Lisa. I wish we had those to be honest…cheese > water soup.
Before I started reading blogs, I had no idea that people even ate pumpkin — I thought it was just for carving around Halloween 😆 So I didn’t have my first taste until I was in my mid 20’s, and while I can’t say it was love at first bite, it definitely grew on me. Kabocha will always be my #1 [squash] lover, though.
Ohhh Kabocha! We need to discuss the stomach! 😉
I went to camp couple times when I was a kid, but I don’t remember the food? This soup looks delicious though and I would love it with a side of s’mores. I’ve always wanted to go back to camp as an adult and bring all the good food for the little hoodlums.
We always got Spaghetti Bolognese (canned tomato sauce) or Toast Hawaii (Cheap toast with canned pineapple, gross deli ham and cheese slices). It was wonderful, but today I would ask for money to eat that.
Totally agree on fullfat coconut milk. Soo delicious!!
Hahaha. Not going to lie, the Toast Hawaii sounds delicious!
Mmmm pumpkin. That soup sounds delish. I never went to summer camp, but if the food is anything like you’ve described, I think I dodged a bullet!
Ohh these were school camps! I would LOVE to have gone to an American ‘Summer camp’- They look amazing!
I have soup every day pretty much for half the year. I have a chili recipe with pumpkin in it and it is one of my favorites. I bet this is good too. You just plop a whole pumpkin on the stove? That’s wild.
One of the worst foods I ever ate was on a certain camping trip. We were supposed to be semi-fasting and given what they gave us for food, it turned into full on fasting for me. It was a granola bar that was held together by poop instead of honey or syrup or whatever.
Hahahaha. Yes. And then the fairy God Mother comes and turns it into the soup 😉
………………mate I lost my appetite.
Yum! I will definitely be making this – and it looks so easy! Also curry, coconut and pumpkin are three of my baby girl’s favorites so she will love it!
You’re daughter has impeccable taste. She may or may not be my absolute favourite person 😉
I am not the biggest fan of soup in general BUT aaaaah I love pumpkin soup. But whatever I do and however I spice it it’s always too sweet to me in the end. So I eat a tiny cup of soup and crave a hot chili or a salty chunk of meat after it. And then you always have too much! I guess I have three containers of pumpkin soup in the freezer and most definitely I’ll throw them all out at some point later this year 😛 This is a soup I prefer to order at a restaurant.
Oh man, I am craving some extra salty meat right now. WHY do this to me!
Because deep down I am a mean girl 😉
Ah! Such a quick and easy creamy soup! Yum!
I actually never want to any camps! Haha! Thank god!
Thanks buddy! So good and so easy- No excuses!
I WANT TO EAT ALL THE PICTURES. I’m so thrilled you agree that pumpkin never goes out of style. It’s like a little black dress.
LOL. I’m lol’ing like an idiot right now. Not sure why I pictured Victoria Beckham.
Yum! I looooove pumpkin soup and this one looks so creamy and easy. Hell yes to a soup recipe that doesn’t require a blender!!
Thanks buddy! Not going to lie, my mum goes the stick blender route.
I went to a horseback riding camp when I was a kid. I don’t remember the food ever being anything special – actually, I think I was more fond of the s’mores and fire-roasted hot dogs than anything else.
Dude, horse riding camp? Sorry I don’t know why that makes me shiver. Maybe because….well you do the maths. Male + Horse.
oh that camp… poor soup, our you. glad you reinvented it. You’re ….GOLDEN
YOU are golden. Crispy, golden like a potato.
(eaten cold because you know…resistant starch)
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 🙂
Enjoy it, Dixya!
What a gorgeous bowl of soup – can’t believe how easy it is to make!
Thanks Jeanette- I know, I’m almost embarrassed to have posted it :s
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.
Oh wow, Alex- That sounds delicious! I need to try a pumpkin sauce over pasta!
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!
I know, right! I’m making up for it right now! 😀
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! 🙂
Thanks Ashley! I ALWAYS drink smoothies in Winter…with the heater on!
These photos are absolutely gorgeous! It looks so darn flavorful!
You’re a gem Sonali!
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
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…
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!
Yes I have, thank you. It was done on purpose!
I posted a curry soup today, too! We really ARE curry buddies! 🙂 This looks amazing – I’ve actually never had pumpkin soup before!
We are! VEGAN curry buddies :p
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
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.
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!!
Cheers, Alanna. #pumpkinloveyearround.
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!
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!
I made this as a double batch cuz it’s SO GOOD! While I LOVE all things curry, I held back on the curry powder and only used 2 TBS instead of 4 for doubling. I wanted to taste the pumpkin as well. It offers a mild curry flavor and is SO TASTY! Now I can freeze some too. Thanks for such an easy to follow scrumptious recipe!
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…
Haha, these were mandatory as part of school!
Yum, this looks delicious!!
Thanks so much Charlie!
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.
Well, because Australia is ten years behind the world, we didnt- We had ‘damper’. Google it. It makes the pumpkin soup seem like royalty.