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Pumpkin Curry Soup is a delicious fall meal, full of creamy flavor and seasoned with coriander and curry. This will be your favorite pumpkin soup.
Some of our other favorite fall soups include Italian Sausage Soup, Sausage Tortellini Soup, and Chicken and Wild Rice Soup
I think I should have named this soup Heavenly Soup instead of Pumpkin Curry Soup.
The first time I ever tried a squash type soup was an evening I will never forget. Jim and I were in Acapulco and were attending an “all white” dinner in a home that sat on a cliff overlooking the ocean. Everyone was dressed in white, the tables and decor were all in white. White lights were everywhere. We truly felt like we had just stepped into heaven.
There was also amazing food that evening. The first course was a squash soup and it was delicious. I am almost convinced anything would have tasted amazing in that heaven like situation but the soup was truly delicious.
Pumpkin Curry Soup
When I served this pumpkin curry soup to Jim a few nights ago he immediately thought of that night in Acapulco and asked me if I remembered the squash soup we had enjoyed that night. Of course I did and I loved that eating this soup reminded him of that heavenly evening as well without any prompting from me.
How to Make Pumpkin Curry Soup
- Seasoning. I used both curry and coriander which gives it amazing flavor.
- Coconut Milk. Using Coconut Milk makes this soup dairy free but you can also use 1/2 and 1/2 if you prefer.
- Canned Pumpkin. The soup comes together quickly and easily using canned pumpkin.
- Blend the soup in a blender to get it nice and smooth.
Garnish with some pepitas (pumpkin seeds) and fresh chopped parsley. This pumpkin curry soup is the perfect way to ward off the first chills of fall!
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Pumpkin Curry Soup
Pumpkin Curry Soup
Ingredients
- 1 large onion diced
- 1/4 C butter
- 1 tsp curry powder
- 3 C chicken broth
- 3 C canned pumpkin
- 1 tsp salt
- 1 /2 tsp coriander
- 1/8 tsp red pepper flakes
- 1 C coconut milk or half and half
- pepitas and parsley for garnish
Instructions
- In a large pan saute onions in butter until softened.
- Add in curry and stir for a few minutes.
- Place in blender or food processor and puree until smooth
- Return 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.
Nutrition Facts:
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!