Pumpkin Curry Soup is a cozy bowl of warmth that’s packed with the comforting flavors of creamy pumpkin and fragrant spices like turmeric and cumin. It’s smooth and velvety with just the right amount of spice to make your taste buds happy without being overwhelming.
I love making this soup when the weather starts to cool down because it feels like a little hug in a bowl. A tip I always follow is to roast the pumpkin first—it brings out a deeper, sweeter flavor that makes the soup taste extra special. Plus, the curry spices fill the kitchen with the most inviting aroma.
My favorite way to enjoy this soup is with a piece of warm crusty bread or a sprinkle of fresh cilantro on top. It’s great for a simple weeknight meal or to serve when friends come over. Every spoonful feels like a cozy moment, and I’m pretty sure once you try it, you’ll want to keep making it too.
Key Ingredients & Substitutions
Pumpkin puree: Freshly roasted pumpkin gives a richer, sweeter flavor but canned works great for convenience. If you can’t find pumpkin, butternut squash is a good substitute with a similar texture and taste.
Curry powder: This spice blend gives the soup its warmth and depth. If you don’t have curry powder, try a mix of ground cumin, coriander, turmeric, and a pinch of cinnamon for a similar flavor.
Coconut milk: It adds creaminess and a subtle sweetness. Use canned full-fat coconut milk for best results. For a lighter option, use light coconut milk or swap with cream or plant-based milk like almond or oat milk.
Fresh ginger & garlic: These aromatics brighten the soup. I usually grate fresh ginger because it packs more flavor than dried. If you don’t have fresh, a pinch of ground ginger works in a pinch.
How Do You Get a Smooth and Creamy Soup Without Lumps?
Blending is key to that silky texture. Here’s what works best:
- Use an immersion blender right in the pot for easy blending with less mess.
- If using a regular blender, blend in batches and be careful with hot liquids—leave the lid slightly open and cover with a cloth to avoid steam pressure.
- Blend until no lumps remain and the soup feels velvety and thick.
- For extra creamy texture, after blending, return the soup to low heat and stir in coconut milk gently to keep it smooth.
Equipment You’ll Need
- Large pot – I find a heavy-bottomed pot works best to evenly cook and prevent burning.
- Immersion blender or regular blender – makes it easy to puree the soup until smooth and creamy.
- Measuring cups and spoons – for accurate ingredients like coconut milk and spices.
- Cutting board and knife – for chopping onions, garlic, and ginger.
- Toasting bowl or pan (optional) – for toasting pumpkin seeds if you want extra crunch on top.
Flavor Variations & Add-Ins
- Swap pumpkin for roasted sweet potatoes or butternut squash for a different sweetness.
- Add a splash of lime juice or a pinch of chili flakes for a tangy or spicy kick.
- Stir in cooked chickpeas or shredded cooked chicken to make it more filling.
- Top with sour cream or Greek yogurt instead of coconut milk for a tangy creaminess.
How to Make Pumpkin Curry Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- 4 cups pumpkin puree (freshly roasted or canned)
- 4 cups vegetable broth
- 1 cup coconut milk (plus extra for garnish)
- Salt and pepper, to taste
- Pumpkin seeds, toasted (for garnish)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to cook, for a total of around 40 minutes. It’s a quick and easy soup that’s perfect for a cozy meal.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook it, stirring often, until it becomes soft and translucent—about 5 to 7 minutes. Then, stir in the minced garlic and grated ginger, cooking for another 1 to 2 minutes until you smell a lovely aroma.
2. Toast the Spices:
Add the curry powder, turmeric, and cumin to the pot. Stir constantly for about 1 minute. This helps release the flavors and makes the spices taste even better.
3. Add Pumpkin and Broth:
Pour in the pumpkin puree and the vegetable broth. Stir everything together well. Turn the heat up just enough to bring the soup to a gentle simmer. Let it simmer uncovered for about 15 to 20 minutes so that all the flavors meld beautifully.
4. Blend the Soup Smooth:
Using an immersion blender, carefully blend the soup right in the pot until it’s smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender. Just be careful with hot liquids!
5. Add Coconut Milk and Season:
Stir in the coconut milk to add richness. Taste the soup and add salt and pepper as you like. Let it heat gently on low for another 5 minutes to bring everything together.
6. Serve and Garnish:
Ladle the hot soup into bowls. Add a little extra coconut milk on top, sprinkle some toasted pumpkin seeds, and finish with fresh chopped cilantro. This adds a lovely crunch and fresh flavor.
Enjoy your comforting and tasty pumpkin curry soup! It’s perfect served warm with crusty bread or your favorite side dish.
Can I Use Canned Pumpkin Puree Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin puree works wonderfully and saves time. Just make sure you use pure pumpkin, not pumpkin pie filling, which has added spices and sugar.
How Can I Make This Soup Spicier?
To add more heat, sprinkle in some chili flakes, cayenne pepper, or diced fresh chili along with the curry powder. Adjust gradually to suit your spice preference.
Can I Prepare Pumpkin Curry Soup Ahead of Time?
Yes, you can make the soup a day or two in advance. Store it in an airtight container in the fridge and reheat gently on the stove. Stir in a bit more coconut milk when reheating if it has thickened.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
