Hey y’all! If you’re looking for a soup that’s creamy, comforting, and bursting with flavor, this Curry Pumpkin Soup is about to be your new favorite. With its velvety texture, aromatic spices, and a touch of cozy sweetness, it’s a hit for weeknight dinners, festive gatherings, or chilly afternoons. Whether you’re a soup lover or pumpkin enthusiast, this bowl of goodness will warm your soul and please your taste buds. Let’s get cooking!
Why You’ll Love This Curry Pumpkin Soup
- Quick and easy—ready in just 40 minutes from start to finish.
- Ultra-creamy, thanks to coconut milk and pureed pumpkin.
- Packed with flavor from classic curry spices and fresh ginger.
- Perfect for meal prep and freezer-friendly for later enjoyment.
- Gluten-free and easily made vegan—ideal for a variety of diets!
Curry Pumpkin Soup Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons yellow curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (15-ounce) can pure pumpkin puree
- 3 cups vegetable broth (or chicken broth)
- 1 (14-ounce) can coconut milk (full fat for creaminess)
- 1 tablespoon maple syrup or honey
- Salt and black pepper, to taste
- Juice of 1/2 lime (about 1 tablespoon)
- Fresh cilantro, pumpkin seeds, and coconut cream for garnish (optional)
How to Make Curry Pumpkin Soup
Prep the Aromatics
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for 3-4 minutes until soft and translucent.
- Stir in the garlic and ginger; cook for another 1-2 minutes until fragrant.
Spice it Up & Simmer
- Sprinkle in the curry powder, cumin, and cayenne pepper. Stir constantly for 1 minute to toast the spices.
- Add the pumpkin puree and vegetable broth. Mix well, scraping any bits off the bottom of the pot.
- Bring to a gentle boil, then reduce the heat to low. Simmer uncovered for 15 minutes, stirring occasionally.
Add Coconut Milk & Blend
- Pour in the coconut milk and maple syrup or honey. Stir and let simmer for another 5 minutes.
- Use an immersion blender to blend the soup until smooth and creamy. (Alternatively, blend in batches in a standard blender—be careful with hot liquids!)
Season & Serve
- Stir in the lime juice, salt, and pepper to taste. Adjust seasoning as needed.
- Ladle into bowls and garnish with fresh cilantro, pumpkin seeds, and a swirl of coconut cream, if desired.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 4
Notes for Curry Pumpkin Soup Success
- For an ultra-smooth texture, use a high-powered blender (see tips from Bon Appétit).
- If you love spice, add extra cayenne or even a chopped red chili at the sautéing stage.
- Not sure which coconut milk to use? Learn about coconut milk varieties from Serious Eats.
Variations on Curry Pumpkin Soup
- Thai-Inspired: Swap curry powder for Thai red curry paste and add a splash of fish sauce.
- Spiced Apple: Add 1 peeled and chopped apple when sautéing the onions for subtle sweetness.
- Protein Boost: Stir in 1 cup cooked chickpeas or shredded chicken before blending.
Required Equipment for Curry Pumpkin Soup
- Large pot or Dutch oven
- Immersion blender or standard blender
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
Storage Instructions
Allow Curry Pumpkin Soup to cool completely, then transfer to airtight containers.
- Refrigerator: Store for up to 4 days.
- Freezer: Keep for up to 3 months; thaw overnight in the fridge and reheat gently on the stove.
Serving Suggestions & Pairings for Curry Pumpkin Soup
- Serve with warm, crusty bread or naan for dipping.
- Pair alongside a fresh green salad or roasted veggies for a light lunch.
- Top with toasted pumpkin seeds and a swirl of coconut cream for a gourmet finish.
Pro Tips for the Best Curry Pumpkin Soup
- For deeper flavor, sauté the curry powder with the onions to bloom the spices.
- Let the soup rest for 10 minutes before serving to meld the flavors.
- Curious about the nutritional perks of pumpkin? Check out Healthline’s guide to pumpkin nutrition.
Curry Pumpkin Soup FAQ
- Can I use fresh pumpkin instead of canned?
- Absolutely! Roast and puree 2 cups of fresh pumpkin for a homemade touch.
- Is Curry Pumpkin Soup vegan?
- Yes, just use maple syrup instead of honey and double-check your broth is vegetable-based.
- How can I make this soup spicier?
- Add extra cayenne pepper, diced fresh chili, or a dash of hot sauce to amp up the heat.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups pumpkin puree
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, for garnish
Instructions
- 1Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 4 minutes.
- 2Stir in minced garlic and curry powder, cooking for 1 minute until fragrant.
- 3Add pumpkin puree and vegetable broth. Stir well to combine and bring to a simmer.
- 4Reduce heat and let the soup simmer for 15 minutes, stirring occasionally.
- 5Stir in coconut milk, salt, and black pepper. Use an immersion blender to puree the soup until smooth, or carefully blend in batches.
- 6Serve hot, garnished with fresh cilantro.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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