Pumpkin Curry Soup
Warm up with this delicious, spicy pumpkin curry soup recipe. This soup is creamy and has a toasty spiced flavor that feels like a warm hug.
If you love pumpkin the way I love pumpkin, you have to give a bowl of smooth and creamy pumpkin soup a try.
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.
This pumpkin soup recipe is inherently vegan and super easy to make.
With only a few simple ingredients, you can have a bowl of healthy soup on the table in less than 30 minutes.
The toasted pepitas are highly recommended but totally optional.
- Pumpkin: Use canned pumpkin for this recipe. I’ve used roasted sugar pumpkin for this recipe a few times, but the canned pumpkin is just as delicious, in my opinion.
- Milk: I use coconut milk in this recipe. I’ve tried this recipe with other dairy and prefer the flavor of coconut milk with pumpkin. Feel free to use any milk you like or 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 its 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 swapping soy milk for a vegetarian version.
I tried 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 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).
- Sauté: Add the oil, onions, and garlic to a heavy-bottomed soup pot (affiliate link). Sauté on medium-high heat until the onions and garlic are soft and fragrant. Approximately 15 minutes.
- Add the remaining ingredients: Pumpkin, broth, milk, and spices. Bring to a boil.
- Simmer: Reduce the heat and simmer for 20 to 30 minutes, stirring occasionally to prevent the soup from burning.
- Puree: Puree the soup using an immersion blender or a food processor.
- Pumpkin Seeds: Toss the pepitas in oil and spices, and toast for 20 minutes @325℉.
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 olive oil, salt, and pepper, then roast for about 20 minutes at 425 ℉.
Preheat your oven to 425℉
Place the entire pumpkin on a baking sheet 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.
This soup freezes well. I like to freeze it in single-serving containers to reheat it quickly.
It’s perfect for packing for a work lunch. The soup will be mostly thawed by lunch, and then you can reheat it in the microwave for 3 or 4 minutes.
Other Soup Recipes You’ll Love ❤︎
Ham and Black Bean Soup Recipe
The Best Homemade Dumpling Noodle Recipe
Creamy Potato Soup Recipe
Spicy Chorizo Soup
Tomato Soup Recipe + Grilled Cheese
➽ Did you make this recipe? I love to see what’s going on in your kitchen. 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!
Pumpkin Spice Soup Recipe
- 1 tbsp oil
- 2 yellow onions, diced
- 3 cloves garlic, finely minced
- 45 oz canned 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 tsp yellow curry powder
- ½ tsp ground coriander
- ¼ tsp crushed red pepper
- salt and pepper
Roasted Spiced Pepitas
- ½ teaspoon oil
- ¼ cup pepitas, shelled pumpkin seeds
- ½ tsp chipotle chili powder
- ¼ tsp ground coriander
- ¼ tsp ground aleppo pepper, or crushed red pepper
- ¼ tsp sea salt
- 1 tsp brown sugar, coconut sugar or panela sugar, if you have it
Extra for topping
- creme fraiche, or heavy cream
- In a large pot on medium-high heat, add coconut oil, diced onion, and diced garlic. Sauté until translucent and slightly golden.1 tbsp oil, 2 yellow onions, 3 cloves garlic
- Add the spices and pumpkin.45 oz canned pumpkin, 2 tsp yellow curry powder, ½ tsp ground coriander, ¼ tsp crushed red pepper, salt and pepper
- Add the vegetable broth and coconut milk. Bring to a boil.5 cups vegetable broth, 2 cups coconut milk
- Reduce the heat, and simmer for about 30 minutes.
- Remove from the heat and carefully use an immersion blender to blend in onions. Blend until smooth.
- Toss pepitas with spices, sugar, and oil.½ teaspoon oil, ¼ cup pepitas, ½ tsp chipotle chili powder, ¼ tsp ground coriander, ¼ tsp ground aleppo pepper, ¼ tsp sea salt, 1 tsp brown sugar, creme fraiche
- On a baking sheet lined with parchment paper, roast at 325℉ for 20 minutes or until golden brown.
- Serve in bowls or large mugs. Top with a swirl of creme fraiche or heavy cream. Sprinkle with roasted pepitas.
Laura’s Tips + Notes
- 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.
Creamy and delicious pumpkin spice wrapped up in a bowl of soup! Oh, so good!
The pepitas are magic.
I love this recipe. Thanks!
I am so glad you liked it. I had some left overs tonight.