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This pumpkin curry soup is warm, cozy, and full of fall flavor. Smooth pumpkin, a touch of curry spice, and creamy coconut milk come together for an easy weeknight meal that tastes like comfort in a bowl.
Why You’ll Love This Recipe
- Cozy fall flavors in a simple, one-pot soup. The perfect easy light dinner. Pair with a salad or crusty bread.
- Creamy and smooth with just the right hint of warm curry spice
- Easy ingredients and quick prep — perfect for busy nights
- Naturally gluten-free and can be dairy-free with coconut milk
Ingredients Needed
- Canned Pumpkin Puree
- Chicken Broth. May also use chicken stock or vegetable broth.
- Coconut Milk. Use full-fat coconut milk or light coconut milk.
- Onion
- Butter
- Curry Powder
- Coriander
- Red Pepper Flakes
- Salt
- Pepitas (pumpkin seeds) and Parsley for garnish
How to Make Pumpkin Curry Soup
- Sauté onions in butter until softened in a large pot or Dutch oven over medium heat on stovetop.
- Add in spices and stir for a few minutes.
- Place in blender or food processor and puree until smooth.
- Return blended mixture to pan and add chicken broth, pumpkin, salt and milk and whisk together.
- Heat through. Do not bring to a boil.
- Pour into bowls and garnish with pepitas and parsley if desired.
Tips from leigh Anne
- Use pure pumpkin puree, not pumpkin pie filling
- Adjust the curry powder to taste — start small and add more if you love spice
- Coconut milk makes the soup extra creamy, but you can use regular milk or cream instead
- After adding milk, make sure not to let the soup come to a boil or the milk can curdle.
- Add a squeeze of lime or a sprinkle of fresh herbs for a bright finishing touch
- Blend with an immersion blender for the smoothest texture.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin?
Yes! Just roast and puree the pumpkin first. You’ll need about the same amount as a can of pumpkin puree.
Is this pumpkin curry soup spicy?
It’s mild with a warm curry flavor. Add more curry powder or more red pepper flakes if you like heat.
Can I make this soup ahead of time?
Definitely. It reheats beautifully on the stove or in the microwave, making it great for meal prep. Keep stored in fridge until ready to enjoy.
Can you freeze pumpkin curry soup?
Yes! Put into an airtight container or freezer zip loc bags and freeze for up to 3 months. Cool completely before freezing.
Warm, creamy, and full of comforting spice, this pumpkin curry soup is everything you love about fall in one bowl. It’s quick to make, endlessly adaptable, and perfect for cozy weeknights or easy entertaining. One spoonful, and you’ll be ready to make it again and again.
Check out more of my favorite fall curry recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Pumpkin Curry Soup
Ingredients
- 1 large onion diced
- 1/4 cup butter salted
- 1 tsp curry powder
- 3 cups chicken broth
- 3 cups canned pumpkin puree
- 1 tsp salt
- 1 /2 tsp coriander
- 1/8 tsp red pepper flakes
- 1 cup coconut milk or half and half
- pepitas and parsley for garnish
Instructions
- In a large pan saute onions in butter until softened.
- Add in spices and stir for a few minutes.
- Place in blender or food processor and puree until smooth
- Return blended mixture to pan and add chicken broth, pumpkin, salt and milk
- Heat through.
- Do not bring to a boil or milk will curdle.
- Garnish with pepitas and parsley.
Tips & Notes:
- Use pure pumpkin puree, not pumpkin pie filling
- Adjust the curry powder to taste — start small and add more if you love spice
- Coconut milk makes the soup extra creamy, but you can use regular milk or cream instead
- After adding milk, make sure not to let the soup come to a boil or the milk can curdle.
- Add a squeeze of lime or a sprinkle of fresh herbs for a bright finishing touch
- Blend with an immersion blender for the smoothest texture
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Diane Balch says
I love the idea of curry in pumpkin soup. It would be terrific if you could bring this by Weekend Bites today.
Crystelle says
I need to make this soup it looks like it smells delicious!! 🙂
xox, Crystelle
CrystelleBoutique
Leigh Anne says
Crystelle – best part is it smells delicious and tastes delicious! Enjoy!
Teresa Andersen says
Oh my…can’t wait to try it….and the weather is finally getting cooler…so I see it in my very near future. Thanks for sharing
Leigh Anne says
Teresa, Hope you enjoy it as much as we did.
Kris Wolverton says
Looks good. I’m making this next week. Did you use olive oil instead of butter to make it dairy free for Jim?
Leigh Anne says
You could definitely use olive oil but I did use butter because Jim can have butter just not the half and half. Enjoy!