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    Home » Recipes » Soup & Stew

    Pumpkin Curry Soup

    Published: Oct 9, 2016 · Modified: Sep 4, 2022 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments

    Warm-up with this delicious, spicy pumpkin curry soup recipe. If you love pumpkin the way I love pumpkin you have to give a bowl of warm delicious pumpkin soup a try.

    easy pumpkin soup spiced with curry
    Topped with roasted pumpkin seeds and a little creme fraiche. 

    I first got this recipe from my good friend, Aisling. She always claims to be a terrible cook, but everything she makes is always delicious.

    Since then, I've been making this delicious pumpkin soup recipe every Thanksgiving. It's become a family tradition.

    What You'll Love About This Recipe

    • Easy: This pumpkin soup is the easiest soup you could ever make. Our recipe is made with canned pumpkin so there is almost no prep work.
    • Warm and comforting: This soup is a family tradition in our house. When fall rolls around this pumpkin soup is a regular go-to.
    spicy pumpkin soup served with toasted pepitas and creme fraiche

    Recipe Notes

    This vegan pumpkin soup recipe is super easy. With only a few simple ingredients you can have a bowl of heatlhy soup on the table in less than 30 minutes.

    Ingredients

    Soup Ingredients

    • Pumpkin: Use canned pumpkin for this recipe. I have used roasted sugar pumpkin for this recipe a time or two.
    • Milk: I use coconut milk in this recipe. Feel free to use any milk that you like or happen to have on hand. I also like adding a little creme fraiche or heavy creme as a garnish.
    • Broth: Vegetable broth works best in this recipe because it has a subtle flavor.
    • Spices: Curry powder, coriander, and crushed red pepper give this pumpkin soup it's lovely warm curry flavor.

    Over the years I've tweaked this recipe just a bit. The original soup recipe called for dairy milk but suggested that you could swap out soy milk for a vegetarian version.

    I ended up trying a few different vegan milk options, and finally fell in love with using coconut milk — the subtle flavor of the coconut milk marries perfectly with the curry and coriander spices in this soup.

    PRO TIP: Use the coconut milk in the carton, not the canned version. My favorite brand is Silk. (Silk Brand is NOT sponsoring this post)

    I've used freshly roasted sugar pumpkins to make this recipe. And of course, fresh pumpkin makes a delicious soup. But I've honestly found that making this pumpkin soup with canned pumpkin is still really good and the time-saving factor gained by not having to roast and clean a whole pumpkin is huge.

    Ingredients for Roasted Pumpkin Seeds

    • Pepitas: Shelled pumpkin seeds.
    • Oil: I like to use avocado oil in my cooking, especially or roasting nuts.
    • Spices: Chili powder, coriander, Aleppo pepper (or crushed red pepper).

    Step by Step Directions

    1. Sauté: Add the oil, onions, and the garlic to a heavy-bottomed soup pot. Sauté on medium-high heat until the onions and garlic are soft and fragrant.
    2. Add the remaining ingredients: Add the pumpkin, broth, milk, and spices.
    3. Simmer: Reduce the heat and simmer for 20 to 30 minutes.
    What side dishes go well with pumpkin soup?

    Roasted vegetables are a great accompaniment to pumpkin soup. My favorite roasted veggie medley includes eggplant, red bell peppers, and red onions.

    Simply toss with a little olive oil and salt and pepper, then roast for about 20 minutes at 425 ℉.

    How to Roast a Pumpkin

    Preheat your oven to 425℉
    Place the entire pumpkin on a baking sheet and place it in the oven. 
    Roast for about an hour. 
    Remove the pumpkin and let it cool. 
    Once the pumpkin is cool, cut it in half and scoop out all the seeds. 
    Scoop out the pumpkin flesh. 

    Freeze This Pumpkin Soup:

    This soup freezes really well. I like to freeze it in single-serving containers so that I can reheat it easily. It's perfect to pack for a work lunch. The soup will be mostly thawed by lunch and then you can reheat it in the microwave or 3 or 4 minutes. 

    Other Soup Recipes

    • Easy Turkey Soup Recipe
    • Creamy Tomato Soup
    • Smoky Black Bean Soup with Ham
    • Split Pea Soup Recipe
    • Classic Potato Soup Recipe
    • Beef Stew 
    • Firehouse Chili 
    • Vietnamese Pho Tai
    • Homemade Bone Broth
    • Dumpling Noodle Soup
    • Classic Gazpacho Recipe
    • Vegan Lentil Stew

    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    A black bowl filled with pumpkin spice soup. Topped with crunchy toasted pepitas and creme fraiche.
    Favorite Saved!

    Pumpkin Spice Soup Recipe

    Laura Reigel
    Warm and comforting Pumpkin Spice Soup. This vegan soup is healthy and delicious. It's topped with toasted pepitas and a little bit of creme fraiche.
    PRINT PIN SAVE SAVED
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Soup
    Cuisine American
    Servings 10
    Calories 136 kcal

    Equipment

    • immersion blender

    Ingredients
      

    Soup

    • 1 tablespoon coconut oil
    • 2 yellow onions diced
    • 3 cloves garlic finely minced
    • 45 oz pumpkin either canned or fresh roasted sugar pumpkin
    • 5 cups vegetable broth unsalted
    • 2 cups coconut milk the one in the carton, not canned
    • 2 teaspoon yellow curry powder
    • ½ teaspoon ground coriander
    • ¼ teaspoon crushed red pepper
    • salt and pepper

    Roasted Spiced Pepitas

    • ¼ cup pepitas aka pumpkin seeds
    • ½ teaspoon chipotle chili powder
    • ¼ teaspoon ground coriander
    • ¼ teaspoon ground aleppo pepper
    • ¼ teaspoon sea salt
    • ½ teaspoon coconut oil
    • 1 teaspoon coconut sugar

    Extra for topping

    • creme fraiche
    Prevent your screen from going dark

    Instructions
     

    Pumpkin Soup

    • In a large pot on medium-high heat, add coconut oil, diced onion, and diced garlic. Sauté until translucent and slightly golden.
    • Add spices and pumpkin. 
    • Add vegetable broth and coconut milk. Bring to a boil.
    • Reduce heat, and simmer for about 30 minutes.
    • Remove from the heat and carefully use an immersion blender to blend in onions. Blend until smooth.

    Roasted Pepitas

    • Toss pepitas with spices, sugar, and oil.
    • On a baking sheet lined with parchment paper, roast at 325℉ for 20 minutes or until golden brown.

    Serving Suggestions

    • Serve in bowls or large mugs. Top with creme fraiche or heavy cream. Add roasted pepitas. 

    Laura's Tips + Notes

    Nutrition information is for the soup only. 
    Garnish
    Add extra for pepitas and creme fraiche. 
    How to Roast a Pumpkin
    1. Preheat your oven to 425℉
    2. Place the entire pumpkin on a baking sheet and place it in the oven. 
    3. Roast for about an hour. 
    4. Remove the pumpkin and let it cool. 
    5. Once the pumpkin is cool, cut it in half and scoop out all the seeds. 
    6. Scoop out the pumpkin flesh. 
    Freeze This Pumpkin Soup:
    This soup freezes really well. I like to freeze it in single-serving containers so that I can reheat it easily. It's perfect to pack for a work lunch. The soup will be mostly thawed by lunch and then you can reheat it in the microwave or 3 or 4 minutes. 

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 136kcalCarbohydrates: 21gProtein: 3gFat: 6gSaturated Fat: 4gSodium: 897mgFiber: 2gSugar: 9gCalcium: 159mgIron: 2mg
    Keyword pumpkin, soup
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

    More Cozy Soup& Stew Recipes

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    • Tomato Soup Recipe + Grilled Cheese
    188 shares

    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

    Reader Interactions

    Comments

    1. Jessica Robinson

      March 19, 2020 at 6:29 pm

      5 stars
      Creamy and delicious pumpkin spice wrapped up in a bowl of soup! Oh, so good!

      Reply
    2. Mark

      October 09, 2016 at 2:38 pm

      5 stars
      The pepitas are magic.
      I love this recipe. Thanks!

      Reply
      • Laura Reigel

        October 12, 2016 at 5:01 am

        I am so glad you liked it. I had some left overs tonight.

        Reply

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