Pumpkin Curry Soup


5 from 10 votes
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This pumpkin soup is a classic dish for fall. It’s easy, affordable, and so delicious! Spiced with cinnamon and curry powder, this soup will warm your heart. 

pumpkin curry soup.

It’s officially pumpkin season and you can’t go wrong with a bowl of this warm and silky soup. This pumpkin curry soup is full of flavor, color, and loaded of nutrients. Whip it up while the pumpkins are still in season!

Why this recipe works

If you’ve made our Albodingas or Tuscan white bean soups before, you know we do soup well. This pumpkin curry version is a must make when you find that overzealous squash staring at you from the pantry.

  • Perfect for fall. A bowl of creamy and heartwarming pumpkin soup is all you need during the colder months of fall. 
  • 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. 
  • Highly nutritious. Pumpkins are loaded with fiber, minerals, and vitamins. 
  • Freezer-friendly. Creamy pumpkin soups are perfect for freezing. You can cook a large batch and freeze some for days when you are not in the mood for cooking. 

What we love about this recipe is just how many ways there are to cook it! We like using the stovetop, but 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. Raw and cubed, or cooked and pureed. 
  • Carrots. Cubed. 
  • Onion. White or red, chopped. 
  • Garlic. Minced. 
  • Ginger. Minced. 
  • Vegetable broth. Choose a good quality brand that uses minimal flavorings and preservatives. 
  • Coconut milk. Canned and unsweetened. 
  • 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. 

Step 1- Make the soup base

Melt butter in a heated soup pot. Add chopped onions to the pot and cook on medium heat for around 2 minutes. Add the minced garlic. 

garlic and onion in soup pot.

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. 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 3- Blend the soup then add coconut milk

Remove the soup from heat when it’s done cooking. Use an immersion blend or a food processor to blend the soup until smooth. 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

If you are not short of time, you can make pumpkin soup in a slow cooker. And if you want to cook the soup quicker, use the instant pot. 

For 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. 

For 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. 

Tips to make the best recipe

  • If you are using raw pumpkin, cut it into smaller cubes to make it cook faster. 
  • Use pre-roasted pumpkin to give the soup hints of delightful caramelized flavor.
  • Play with seasonings and spices to make this pumpkin soup suit your palate. 
  • Add a handful of lentils or chickpeas to the soup if you aim for more protein in your meals. 

Flavor variations

The beauty of this soup is just how versatile it is! You can jazz it up with other ingredients or change up the flavor with some spices. Here are some ideas: 

  • Add vegetables. Pureed soups are the perfect occasion to use more veggies. You can add celery, zucchini, and potatoes to this soup. 
  • Elevate it with peanut butter. Unsweetened peanut butter makes this cream of pumpkin soup extra rich and creamy. 
  • Spice it up. The spice level of curry powder may range from mild to quite spicy. If the curry powder you are using isn’t spicy enough for your liking, use hot chili flakes. 
  • Serve with cream. A swirl of heavy cream added to the soup right before serving adds creaminess and creates a mouthful of richness. 

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 and Queensland pumpkins are two of the best pumpkin varieties to use for soup. Pumpkin 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. Try some toasted bread, rolls, or even buns.

pumpkin curry soup recipe.

Pumpkin Curry Soup

5 from 10 votes
This pumpkin soup is a classic dish for fall. It’s easy, affordable, and so delicious! Spiced with cinnamon and curry powder, this soup will warm your heart. 
Servings: 4 servings
Prep: 1 minute
Cook: 20 minutes
Total: 21 minutes


  • 1 lb 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.

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  1. 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.

    1. Dude, horse riding camp? Sorry I don’t know why that makes me shiver. Maybe because….well you do the maths. Male + Horse.

  2. 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!!

  3. 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.

  4. 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.

  5. 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!

  6. 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.

    1. Hahahaha. Yes. And then the fairy God Mother comes and turns it into the soup 😉

      ………………mate I lost my appetite.

  7. 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!

  8. 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!!

  9. 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.

  10. 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.

  11. 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!

  12. 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.