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As the leaves change color and the air turns crisp, it’s the perfect time to embrace the warmth of fall with a bowl of homemade Pumpkin Curry Soup. This creamy and inviting soup is a true testament to the comforting flavors that define the season.
If you like this soup recipe, I’m confident you’ll also love my Hungarian Mushroom Soup, Butternut Squash Soup, or my Winter Minestrone Soup.
If you love fall soups and stews, I have tasty ones to choose from including Hungarian Mushroom Soup, Butternut Squash Soup, and many others!
Reasons to Make This Soup
- Interesting combination of ingredients – This pumpkin curry soup is a medley of simple, yet dynamic ingredients. At the heart of this recipe lies the enchanting flavor of curry powder that infuses the dish with warmth and a touch of spiciness. The sweetness of pumpkin puree is balanced by the savory flavors of onion and garlic. Chicken broth contributes depth and a satisfying, hearty base. The coconut milk keeps the soup light while creating a luscious texture.
- Very easy to make – Even novice chefs can make this soup in no time at all because the recipe requires minimal prep, simple ingredients, and very few steps.
- Make it your own – This soup is incredibly versitile and can easily be customized based on your preferences and dietary needs. Scroll down to see a huge list of ideas and ingredient substitutions.
Ingredients Needed
Exact quantities are listed in the recipe card below. The ingredients used in this recipe are butter, yellow onion, garlic cloves, chicken broth, curry powder, salt, cinnamon, pumpkin puree, lite coconut milk.
How to Make Pumpkin Curry Soup
Sauté the onions and spices
In a heavy bottom stockpot or Dutch oven over high heat, melt the butter. Sauté the chopped onion in the butter until it starts to brown, then add the garlic and cook for an additional minute or so.
Add the curry powder, salt, and cinnamon. Stir and cook for another minute or so.
Add chicken broth and simmer
Add the chicken broth. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer the soup over low heat, covered, for 20 minutes. This will allow the flavors to meld and develop.
Add remaining ingredients and blend
Add the pumpkin puree and the coconut milk. Stir the soup well to combine and then continue to maintain a simmer until everything has heated through.
Run the soup through the blender, the food processor, or use an immersion blender to process it until it has a smooth consistency.
Season the curry pumpkin soup with additional curry powder, salt, and black pepper, if desired. Serve with a nice salad and some warm crusty bread for a complete meal.
FAQs
Yes, you can freeze Pumpkin Curry Soup in an airtight container or a freezer bag for up to three months. Thaw and reheat when ready to enjoy.
To control the spiciness, choose a milder or hotter curry powder and adjust the quantity. To add spice and a slightly different flavor, add red pepper flakes or experiment with Thai red curry paste.
Yes! It is still best to sauté the onion and garlic first, but all of the ingredients can then be transferred to a slow cooker to simmer.
If you are roasting your own pumpkin instead of using canned pumpkin puree, sugar pumpkins are the traditional choice.
While you can use pumpkin pie filling, it contains added sweeteners and spices, so the soup’s flavor will be different. For a more authentic taste, stick with plain pumpkin puree.
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Equipment
Ingredients
- 1/4 cup butter
- 1 medium onion chopped
- 2 cloves garlic chopped
- 2 teaspoons curry powder more if desired
- 2 teaspoons kosher salt
- 1/2 teaspoon cinnamon
- 3 cups chicken broth
- 2 cups pumpkin puree I used homemade but you can use a 15 ounce can
- 1 cup lite coconut milk
Instructions
- In a heavy bottom stockpot over medium high heat, melt butter. Sauté onion in butter until it starts to brown, then add garlic and cook for an additional minute.
- Add the curry powder, salt, and cinnamon. Stir well and cook for a minute or so.
- Add chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer over low heat, covered, for 20 minutes.
- Add the pumpkin puree and coconut milk. Stir, and simmer until heated through.
- Run through blender or use an immersion blender to process until smooth.
- Season with additional curry powder, salt and pepper, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My new go-to soup! I love how rich and creamy and vibrant it is! Highly recommended!
This is so satisfying and comforting. I love the hint of curry and cinnamon. Made this on a cold night and it was perfect.
This was so comforting!! Definitely a flavor that I was so excited to try and now so excited to make again! I love it, thank you.