Creamy Curry Pumpkin Soup
We had some fun fall pumpkins and starting roasting them to see how they tasted. Eventually with so much pumpkin puree to not let go to waste, we created this amazing creamy curry pumpkin soup recipe. It’s so flavorful, simple, silky smooth and delicious. Add a bowl of this to your next Fall or Holiday meal and you might just make it the main meal becuase it’s so good.
Roasting Fresh Pumpkin vs Canned Pumpkin Puree
There’s two options here. Obviously using canned pumpkin puree is the easiest and still tasty. But if you happen get your hands on a sugar pie pumpkin the extra step of roasting the pumpkin is worth it. We used a Jarrahdale Pumpkin that we originally shared on our Ultimate Squash Guide. Our recipe gives both options.
Video: Creamy Curry Pumpkin Soup Recipe
Vegan and Dairy Free Curry Pumpkin Soup Ideas
Our recipe is very flexible and to make it vegan or dairy free use vegetable broth and soy sauce instead of fish sauce and chicken broth. If you’re not a fan of coconut milk as a vegan option then you can use almond milk or oat milk. Just make sure to season the soup enough to bring out the flavor of the pumpkin.
Adding Extra Flavor and Texture to Creamy Curry Pumpkin Soup
- Add a dollop or swirl of greek yogurt, sour cream or creme fraiche.
- The wonderful bites of crunchy pumpkin seeds or chopped nuts really add a lovely toasty nutty flavor to the soup.
- Handful of chopped fresh herbs always takes the curry soup to a whole new level.
Creamy Pumpkin Curry Soup
Ingredients
- 28 oz. (794 g) pumpkin puree , or about 3 cups fresh pumpkin puree from 3 pound sugar pie pumpkin
- 2 Tablespoons (30 ml) oil
- 1/2 onion , diced
- 3-4 cloves garlic , minced
- 3 cups (720 ml) broth (vegetable or chicken)
- 14 oz (397 g) canned coconut milk
- 1 Tablespoon (15 ml) curry powder , or curry paste
- 1 Tablespoon (15 ml) soy sauce , or fish sauce
- 2 teaspoons (10 ml) sesame oil
- 1/2 teaspoon (2.5 ml) salt , or to taste
- black pepper , to taste
- Cayenne powder or ground chili (optional for spicy soup)
- Sour cream , plain yogurt, creme fraiche, to garnish
- Toasted Pumpkin seeds , to garnish
- Cilantro , to garnish
Equipment
Instructions
For Roasting a 3-4 Pound Pumpkin
- Turn on the oven to 375°F (190°C); you do not need to preheat.
- Place the pumpkin on a baking sheet pan (line the pan with parchment paper or foil for easier cleanup).
- Roast at 375°F (190°C) for about 1 hour, until it feels soft when you press its sides.
- Remove it from the oven and set aside until cool enough to handle.
- Split the pumpkin open and remove all the seeds and stringy bits
- Scrape out the roasted flesh of the pumpkin.
For Making the Pumpkin Soup
- Heat pan and add oil, onions, and garlic. Stir and cook until softened and fragrant.
- Add 28 oz. (3 cups) pumpkin puree, 3 cups broth, 14 oz. coconut milk, 1 Tablespoon curry powder, 1 Tablespoon soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon salt.
- Cook and mash to break up any chunks of pumpkin puree.
- Bring to a boil, then lower heat to a gentle Simmer for about 10-15 minutes. Remove soup from heat and allow to cool until safe to handle.
- Transfer the soup to a blender or use an immersion blender. Blend until smooth and creamy. If the soup is too thick, add a little more broth or water.
- Taste for seasonings. If you want it more savory and salty add a little more salt and some black pepper to taste. Spiciness will depend on your curry powder/paste. If you want it spicier, add some cayenne or other preferred ground chili.
- Transfer soup back to the pot. Re-heat before serving.
- Serve in bowls and top with a swirl of sour cream or yogurt, pumpkin seeds, and cilantro.
Video
Nutrition Information per Serving
More Fall Recipes
- Vanilla rum roasted pumpkin ice cream
- oh you’re gonna love this pumpkin spice bread pudding
- Dairy free butternut squash and pear soup
- easy strawberry blackberry pudding that’s dairy free
- pumpkin spice coffee cake
