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.
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
- 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!
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.
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.
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.
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
- Sauté onion and garlic and add them into the slow cooker.
- Add the rest of the ingredients, including cubed pumpkin, coconut milk, broth (or water), spices, and salt.
- Slow cook the soup on High for 2 hours. If you are cooking on Low, cook for 4 hours.
- When the soup is ready, use an immersion blender to puree it.
For instant pot pumpkin soup
- Add all ingredients to the instant pot except the coconut milk.
- 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.
- Quick release the steam.
- 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.
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.
- 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.
More soup recipes to try
Frequently asked questions
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.
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.
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 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: 1serving | Calories: 295kcal | Carbohydrates: 21g | Protein: 4g | Fat: 24g | Sodium: 904mg | Potassium: 786mg | Fiber: 5g | Vitamin A: 16155IU | Vitamin C: 17mg | Calcium: 73mg | Iron: 3mg | NET CARBS: 16g