Pumpkin Curry Soup

Pumpkin curry soup is something I like to make when I have an extra can of pumpkin in my pantry. If you have never had pumpkin soup before, it is a rich and creamy dish that has no rivals. Curry spices add a slightly spicy and savory flavor to pumpkin.

overhead view of pumpkin curry soup in a bowl.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What Makes Pumpkin Curry Soup the Perfect Soup for Fall? 

You can do much more with pumpkins than turning them into pies or Jack o’ Lanterns. This pumpkin soup with curry powder is a hearty addition to almost any autumn meal.

The heavy cream in this recipe gives the soup a smooth consistency with a rich mouthfeel, while the curry powder adds just the right amount of savory spice.

Whether you are new to pumpkin soup or already a fan, you’ll want to try making this version at home. 

Why This Recipe for Easy Pumpkin Curry Soup Is the One You Want To Try 

A good soup is healthy and filling, but a great soup is delicious and easy to make. This recipe is for a great soup.

Besides being gluten-free, changing some ingredients to fit your dietary needs or preference is easy. See the section below on variations for a few different ideas. 

Ingredients For Curry Pumpkin Soup

To make this soup, you’ll need:

  • White onions
  • Unsalted butter
  • Curry powder
  • Pumpkin puree
  • Chicken stock
  • Heavy cream
  • Lime juice
pumpkin curry soup ingredients on a tray.

How To Make This Pumpkin Curry Soup Recipe

To prepare:

  1. Chop the onions finely.
  2. Place a large pot or Dutch oven over medium heat. When hot, add the curry powder and toast until fragrant.
  3. Add the butter and onions to the pot, and saute until the onions are translucent. 
sauteed onions for pumpkin curry soup.
  1. Mix in a can of pureed canned pumpkin or an equal amount of roasted pumpkin. Stir or whisk until the mixture has a uniform consistency.
  2. Pour in the stock. Continue to cook and stir until the soup begins to simmer. 
pumpkin curry soup mixture in a pot.
  1. Stir in the heavy cream, reduce the heat to low, and cook the soup until hot.
adding cream to pumpkin curry soup in a pot.
  1. Taste and season with salt and black pepper if desired.
  2. Serve in individual bowls with a squeeze of lime. You can also finish it with a garnish of pumpkin seeds or a drizzle of plain Greek yogurt, sour cream, or coconut milk. 
bowl of pumpkin curry soup topped with pepitas and chopped parsley.

Recipe Variations

To make this recipe vegetarian, swap the chicken stock with vegetable broth or stock. If you need a vegan version, you need to also replace the heavy cream with the same amount of coconut cream. Don’t confuse coconut cream for cream of coconut unless you want a very sweet soup!

Using canned pumpkin purée makes this recipe incredibly quick to throw together. Don’t use pumpkin pie filling because it has other seasonings. But if you have excessive pumpkins, feel free to use them instead. However, you will need to cook them first.

Try roasting them whole on a baking tray at 350°F until they get soft and shrivel. Scrape the flesh with a spoon as soon as they are cool enough to handle.

What Type of Curry Powder Should You Use? 

There are countless types of curry powders, but for this pumpkin soup, something a little more on the milder side will please most people. Unless you’re a curry connoisseur, stick with a pre-mixed national brand like McCormick or Simply Organic.

If you are more adventurous, definitely give yourself permission to experiment since most of the flavor in the soup comes from the curry seasoning.

What To Serve With Pumpkin Curry Soup 

You can air fry pumpkin seeds and sprinkle them on top.

A thick slice of toasted bread is the perfect pairing for pumpkin soup with curry powder. Choose plain bread with a tight crumb that isn’t too flavorful to avoid competing with the taste of the soup.

To keep with the curry theme, you may want to try naan if you can get it fresh; otherwise, stick to something like a Pullman loaf.

How To Store the Leftovers 

You can keep extra pumpkin soup with curry powder in the refrigerator for up to five days. Before transferring the soup to an airtight container, cool it as quickly as possible to prevent spoilage.

Although there is cream in this recipe, it will freeze well for up to two months. Storing the soup in shallow, portion-sized airtight containers will let it freeze faster and make it easier to reheat. 

What’s the Best Way to Reheat Pumpkin Soup

To reheat curry pumpkin soup on the stovetop:

  1. Thaw frozen soup overnight in the fridge. While you can directly reheat frozen soup in a pinch, it will take longer, and you must keep a close eye on it to prevent scorching. 
  2. You can try reheating the soup in a pot that is directly over medium-low heat, but for the best results, use a bain-marie to prevent burning. Whichever method you decide to use, remember to stir constantly and try thinning out the soup with some chicken or vegetable stock.
pumpkin curry soup topped with pumpkin seed kernels.

Favorite Soup Recipes

Check out more of my easy soup recipes and the best recipes for fall on CopyKat!

overhead view of pumpkin curry soup in a bowl.

Pumpkin Curry Soup

This homemade pumpkin curry soup is made from scratch and has just the right amount of spice. 
5 from 1 vote
Print Pin Rate Add to Collection
Course: Soup
Cuisine: American
Keyword: Pumpkin Curry Soup, Pumpkin Recipes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: 403kcal

Ingredients

  • 1 cup chopped white onions
  • 1 1/2 teaspoons curry powder
  • 2 tablespoons butter
  • 16 ounces pumpkin puree
  • 2 cups chicken or vegetable stock
  • 1/4 cup heavy cream
  • squeeze of lime juice

Instructions

  • In a pot over medium heat, sauté the onions and curry powder in butter until the onions become translucent.
  • Add the pumpkin puree and stir.
  • Add the chicken broth and heat until the soup just begins to bubble.
  • Add the heavy cream and stir well.
  • Serve each bowl with a squeeze of lime juice.

Video

Nutrition

Calories: 403kcal | Carbohydrates: 36g | Protein: 10g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 469mg | Potassium: 881mg | Fiber: 8g | Sugar: 14g | Vitamin A: 36085IU | Vitamin C: 15.9mg | Calcium: 111mg | Iron: 4.3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. Unimoggers

    I have fresh (well, it’s not fresh anymore… it’s frozen in ziplock baggies) pumpkin. Can I use it for this recipe and if so, do I use what, 14.5 ounces?

  2. L.A. Brown

    5 stars
    I happen to have an extra can of pumpkin in the pantry and this will be on my table soon. Thanks Stephanie for the recipe. Pinned.

Leave a Reply

Your email address will not be published.

Recipe Rating