Curried Pumpkin Soup Recipe
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This curried pumpkin soup is so easy to make and tastes amazing on a chilly night!
I love soups this time of year. Those creamy, rich soups warm your tummy from top to bottom on a cold night. Make it for dinner tonight! Your taste buds will thank you. This is a creamy pumpkin soup that’s perfect for fall.
This quick and easy, cozy soup only needs your spice cabinet and a couple of canned ingredients. It will get dinner on the table in under 10 minutes! Plus, it’s a healthy way to get more pumpkin into your eating plan.
Pumpkin Soup with Real Pumpkin
This soup isn’t one of those recipes that has only pumpkin pie spice in it with no real pumpkin, I promise. This one uses real pumpkin!
You can use store-bought, or make your own at home. If you prefer to make your own, here’s how to do that!
Using Fresh Pumpkin
Sugar pumpkins are your best choice. They are sweet pumpkins with a richer pumpkin flavor. But any type of fresh pumpkin will work.
- Wash the outside of the pumpkin.
- Cut a whole pumpkin in half.
- Place cut-side down on a baking pan or in a large casserole dish.
- Pour enough water into the pan to cup up the side of the pumpkin about a ½ an inch.
- Bake at 350 F. until it’s easy to poke a knife through the skin and flesh. The total time for baking will be between 40-70 minutes, depending on the size and thickness of your pumpkin.
- Remove from oven and allow to fully cool.
- Scrape flesh into a food processor.
- Blend until you have a smooth pumpkin purée
- If you wish, you can add up to 1 teaspoon salt to the purée.
- Any leftover pumpkin purée can be kept in the fridge and used for other recipes like pumpkin desserts! Find more pumpkin recipes here.
Is Pumpkin Soup Healthy?
You betcha! Pumpkin is considered a superfood thanks to it being high in vitamin C and beta carotene, among other health benefits. Similar to carrots, it seems to be good for your eye health!
Easy Pumpkin Soup
This recipe comes together in under 10 minutes because all you have to do is open a couple of cans, add a few spices and stir it all together. You don’t have to sauté anything, melt butter, or even use curry paste. This is naturally gluten-free and doesn’t have to boil or simmer for long periods of time. Just warm it up and it’s good to go! You’ll want to make multiple batches of this, guaranteed.
If you want to thin this soup out, it’s a simple fix! Just blend in some vegetable stock or chicken stock. And if you don’t want coconut milk, you can easily substitute it with dairy. Heavy cream or full-fat milk will work well.
To spice things up, you can add some extra curry powder or some red pepper flakes. Black pepper is good here too.
And if you happen to have a can of butternut squash puree, you can easily use that instead of pumpkin puree!
Vegan Pumpkin Soup
This soup is naturally vegan. But if you find yourself wanting to add broth, simply use vegetable broth instead of chicken broth!
If you want to kick things up a notch, you can easily grate a little fresh ginger into it. Or, if you love cilantro as much as I do, a couple of tablespoons of fresh cilantro is great too!
And if it’s easier for you, you can use an immersion blender or hand-held electric mixer instead of a whisk.
- Roasted pumpkin seeds
- Garlic croutons
- Fresh, chopped cilantro
- A dash of ground cumin
- A sprinkle of sautéd onions
- A small drizzle of honey or maple syrup for a hint of sweetness
- A dollop of Greek yogurt or sour cream
- A few sunflower seeds
- A drizzle of olive oil
What’s In Pumpkin Curry Soup?
That all depends on the recipe you use! Some of them are pretty involved. But I like to keep things simple! And thankfully, I was able to do exactly that with this recipe. All you need are a few simple ingredients. They are:
Pumpkin puree – not pumpkin pie filling.
Canned light coconut milk – I used full-fat coconut milk for creaminess, but if you are watching fat or calories, opt for light coconut milk. Get the stuff in the can, not the stuff in the refrigerator section at the grocery store.
Curry powder – 2 tsp. for mild curry, 1 tbsp. for stronger curry flavor. You can always stir in more after cooking as long as you give it a few minutes to impart its flavor to the hot soup.
Garlic powder – Garlic granules work too.
Ground cinnamon – Just plain cinnamon. No sugar in it.
Salt – Or more to taste after cooking
How To Make Curried Pumpkin Soup From Scratch In Under 10 Minutes!
Combine all ingredients in a medium-sized pot.
Whisk together over medium heat or medium-low heat, until warmed through.
Serve warm or at room temperature with a crusty piece of wholegrain bread or a salad.
What To Serve With Curried Pumpkin Soup?
- Crusty Garlic Bread
- Green Salad
- As a side dish to any Indian main course
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More Healthy Soup Recipes
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Curried Pumpkin Soup Recipe Card + Video
Curried Pumpkin Soup
CLICK TO WATCH THIS RECIPE IN ACTION!
- Medium or large pot
- 15 oz. can pumpkin puree (not pumpkin pie filling)
- 14 oz. can light coconut milk
- 2 tsp. curry powder (for mild curry, 1 tbsp. for stronger curry flavor)
- 2 tsp. garlic powder
- ¼ tsp. ground cinnamon
- ¼ tsp. ground turmeric
- ¼ tsp. salt or more to taste after cooking
- Combine all ingredients in a medium sized pot.
- Whisk together over medium heat until warmed through.
- Serve with a crusty piece of wholegrain bread or a salad.
From the Gracious Pantry® archives, originally posted 1/17/2016.
Thank you for this recipe. I actually made this last night and it was so yummy (and perfect for a snowy evening). I didn’t have coconut milk, so substituted almond milk and it still came out fantastic.
Robin – Great to know that almond milk works well! I’m happy you enjoyed the recipe! 😀