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October 9, 2019 Updated September 14, 2020 By Rebecca Appetizers

Curry Pumpkin Soup

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curry pumpkin soup with coconut milk in a white bowl with pumpkin and bread on the side
curry pumpkin soup with coconut milk swirl in a white bowl with bread in the background with text overlay

This vegan curry pumpkin soup is the perfect way to warm up this fall. All you need is 20 minutes, a can of pumpkin puree, coconut milk, curry spice, and a few staple seasonings to make this super easy fall favorite. Serve it with a slice of crusty bread for a full meal. 

pumpkin soup with coconut milk swirled on top, in a white bowl with pumpkin and bread on the side

[This recipe was originally posted in December 2016. It has been updated with new photos, cooking instructions, expert tips, FAQ, related recipes, video and ways to repurpose/use up ingredients]

PIN HERE to add to your recipe box.

How will this curry pumpkin soup make your life easier?

This 20 minute recipe is packed with warm fall flavors. Pair it with a simple salad or even better with a delicious pork dish like pork chops with sauteed apples or pan seared pork chops & veggies.

What makes this soup so good?

ingredients for curry pumpkin soup on a table
  • Canola oil
  • Onion
  • Garlic
  • Curry power
  • Pumpkin puree
  • Full fat coconut milk
  • Vegetable bouillon paste

How do I make this curry pumpkin soup?

onions with curry powder cooking in a black pot

Add 2 tsp canola oil, 1 T onion, 1 clove minced garlic, 1/4 tsp curry powder, and 1/8 tsp each salt and pepper to medium sized pot over medium heat. Sautee until onion is soft translucent, about 3-5 minutes.

Expert Tip: Add the salt, pepper, and curry powder to cooking onion. The flavor will be much stronger and more delicious this way.

vegetable broth, onions, and curry powder cooking in a black pot

Once onion is softened, add remaining ingredients (1/2 c pumpkin, 1/4 c coconut milk, 1 tsp veggie bouillon, 1/3 c water). Simmer until heated through. 

Expert Tip: Add vegetable bouillon paste to water instead of using stock or broth because you can use as much as you need instead of having leftovers. You can also sub the vegetable bouillon for chicken.

Expert Tip: Pour soup into blender. Blend until smooth. Return to pot.

curry pumpkin soup cooking in black pot

Serve while hot. Recommended accompaniments: plain Greek yogurt as a garnish, chopped chives, serve with whole grain bread or crackers or simply sauteed chicken or pork chops.

Expert tips

  • Add the salt, pepper, and curry powder to cooking onion. The flavor will be much stronger and more delicious this way.
  • Add vegetable bouillon paste to water instead of using stock or broth because you can use as much as you need instead of having leftovers. You can also sub the vegetable bouillon for chicken.
  • Pour soup into blender. Blend until smooth. Return to pot.

FAQ

What can I add to pumpkin soup for flavor?

Plain pumpkin soup doesn’t have a lot of flavor. The creamy sweet coconut milk + spicy warm curry is a great combination, but if you don’t have either, or want to try different ways to flavor it like with sour cream or Greek yogurt, or other warm spices like cinnamon, star anise, tumeric, rosemary, thyme, etc.

How do you thicken pumpkin soup?

This pumpkin soup is thickened with the pumpkin. You can add more pumpkin if you’d like it thicker, or more coconut milk or water/broth to thin it out. Just keep tasting to make sure it tastes good to you.

What goes well with pumpkin soup?

Pair it with a simple salad or even better with a delicious pork dish like pork chops with sauteed apples or pan seared pork chops & veggies. Or have the pumpkin soup with crusty bread and call it good.

curried pumpkin soup with coconut milk swirl in a white bowl with bread in the background

What can I make with the leftover ingredients?

  • (coconut milk) Green Lentil Coconut Curry
  • (pumpkin) Melanie’s Pumpkin Chili, Pumpkin Bundt Cake
  • (onion) Ugandan Chapati Roll with eggs

Did you make this curried pumpkin soup? Leave me a comment & rating to share how it turned out!

curry pumpkin soup with coconut milk swirl in a white bowl with bread in the background
Print Pin
5 from 11 votes

Curry Pumpkin Soup

Do you have coconut milk, curry seasoning, and pumpkin puree at home? You're just 20 minutes away from this delicious & quick fall curry pumpkin soup.
Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 person
Author Rebecca

Equipment

  • knife
  • cutting board
  • Measuring Spoons
  • Measuring Cups
  • rubber spatula
  • Small Cooking Pot

Ingredients

  • 2 teaspoons canola oil
  • 1 tablespoon onion, roughly chopped (about 1/6 onion)
  • 1/8 teaspoon each salt and pepper or to taste
  • 1 clove garlic, roughly chopped
  • 1/4 teaspoon curry power
  • 1/2 cup pumpkin puree
  • 1/4 cup full fat coconut milk
  • 1 teaspoon vegetable bouillon (or chicken bullion)
  • 1/3 cup water (or sub bouillon & water for stock/broth)

Instructions

  • Add 2 tsp canola oil, 1 T onion, 1 clove minced garlic, 1/4 tsp curry powder, and 1/8 tsp each salt and pepper to medium sized pot over the stove (on medium heat). Sautee until onion is soft translucent, about 3-5 minutes.
  • Once onion is softened, add remaining ingredients (1/2 c pumpkin, 1/4 c coconut milk, 1 tsp veggie bouillon, 1/3 c water). Simmer until heated through. 
  • (OPTIONAL) Pour soup into blender. Blend until smooth. Return to pot.
  • Serve while hot.
  • Recommended accompaniments: plain Greek yogurt as a garnish, serve with whole grain bread or crackers. Goes well with a crunchy winter salad.

Video

Curry Pumpkin Soup

Notes

  • Add the salt, pepper, and curry powder to cooking onion. The flavor will be much stronger and more delicious this way.
  • Add vegetable bouillon paste to water instead of using stock or broth because you can use as much as you need instead of having leftovers. You can also sub the vegetable bouillon for chicken.
  • Pour soup into blender. Blend until smooth. Return to pot.

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Categories: Appetizers

About Rebecca

Welcome! Iโ€™m Rebecca, a food loving dietitian. On Nourish Nutrition, youโ€™ll find real, quick, and nourishing recipes for one that'll get you to want to cook for yourself, because you deserve it.

Previous Post: « Stuffed Squash with Ground Beef and Rice
Next Post: Apple Omelette with Sharp Cheddar Cheese »

Reader Interactions

Comments

  1. Lizzie says

    October 5, 2017 at 1:41 pm

    5 stars
    This looks like such a thick and creamy soup! I love that you are trying to stretch pumpkin season to December, as here in the UK pumpkins are around for a bare few weeks at Halloween and next to no-one eats them.

    Reply
    • Rebecca says

      October 5, 2017 at 2:21 pm

      yes, it’s so creamy! and shoot, that’s why I love canned pumpkin too because you can use it all year long. Hope you can enjoy the fresh ones while you can get ’em

      Reply
  2. Amy | The Cook Report says

    October 5, 2017 at 2:30 pm

    5 stars
    This soup looks so comforting and lovely. Soup is definitely one of the best things about the cooler weather!

    Reply
    • Rebecca says

      October 6, 2017 at 4:26 pm

      isn’t it tho?! thanks

      Reply
  3. Jenn says

    October 5, 2017 at 3:08 pm

    This sounds so good! I add a little curry powder to my butternut squash soup so I can imagine it works just as well here. I’m soooo happy it’s soup season!

    Reply
    • Rebecca says

      October 6, 2017 at 4:25 pm

      yes, curry + squash/pumpkin is such a great combo

      Reply
  4. Amy says

    October 5, 2017 at 3:17 pm

    5 stars
    I just bought a couple of pie pumpkins the other day! This sounds so warm and inviting with the curry flavor! Typically I just bake with pumpkin and do sweet things, but I should branch out and try some savory stuff like this wonderful sounding soup!

    Reply
    • Rebecca says

      October 6, 2017 at 4:21 pm

      yes, it’s so good in soups!

      Reply
  5. Lisa Huff says

    October 5, 2017 at 4:55 pm

    5 stars
    I can NOT get enough pumpkin this time of year. This soup is calling my name…

    Reply
    • Rebecca says

      October 6, 2017 at 4:20 pm

      I know, me too! it’s so good

      Reply
  6. Christina says

    October 27, 2017 at 11:10 am

    This looks so delish! I just roasted a large sugar pumpkin, so I will be making this very soon ๐Ÿ™‚

    Reply
    • Rebecca says

      October 31, 2017 at 12:02 pm

      Thanks Christina, that’s great! I’ve got a pumpkin to roast as well ๐Ÿ™‚

      Reply
  7. Abbey Sharp says

    October 27, 2017 at 12:16 pm

    5 stars
    Mmm creamy goodness! This soup looks amazing, definitely a must try!

    Reply
    • Rebecca says

      October 31, 2017 at 12:01 pm

      thanks Abbey

      Reply
  8. Katie | Healthy Seasonal Recipes says

    October 27, 2017 at 1:10 pm

    5 stars
    I feel like I missed the pumpkin boat this season. But glad to hear it’s not too late ๐Ÿ˜‰

    Reply
    • Rebecca says

      October 31, 2017 at 12:01 pm

      haha me too actually! gotta get on that!

      Reply
  9. Rachel says

    October 27, 2017 at 3:34 pm

    This looks amazing. I’ll have to make this over the weekend when it’s cold and rainy!

    Reply
    • Rebecca says

      November 6, 2017 at 10:38 am

      ohh yes! let me know how it goes

      Reply
  10. Carmy @ carmyy.com says

    October 27, 2017 at 7:05 pm

    Looks delicious! I love a good pumpkin soup!

    Reply
    • Rebecca says

      October 31, 2017 at 12:00 pm

      thanks Carmy!

      Reply
  11. Ilka says

    October 28, 2017 at 5:56 am

    Pumpkin Soups during this time of year are so super comforting!! Beautiful recipe!

    Reply
    • Rebecca says

      October 31, 2017 at 11:55 am

      so so true! thanks Ilka

      Reply
  12. Mikki says

    October 28, 2017 at 9:35 am

    I’m not a big curry fan but this looks really good. May have to try this one!

    Reply
    • Rebecca says

      October 31, 2017 at 11:55 am

      this may change your mind on curry ๐Ÿ˜‰ it’s not your typical curry recipe for sure. thanks

      Reply
  13. Anne|Craving Something Healthy says

    October 29, 2017 at 11:01 pm

    This looks SO good! Love the curry flavor. Pinned ๐Ÿ™‚

    Reply
    • Rebecca says

      October 31, 2017 at 11:55 am

      thanks Anne! it’s delicious

      Reply
  14. Deanna Segrave-Daly says

    October 31, 2017 at 9:22 am

    I have a video posting tomorrow on what to do with leftover pumpkin puree – as a result of the shoot, I now have A LOT of leftover pumpkin so this recipe is great timing!

    Reply
    • Rebecca says

      October 31, 2017 at 11:35 am

      ohhhh great timing! I can’t wait to check that video out ๐Ÿ™‚

      Reply
  15. Brittany Poulson says

    November 1, 2017 at 8:08 am

    I love a good fall soup! Comfort food at it’s best, for sure. Can’t wait to try out this recipe!

    Reply
    • Rebecca says

      November 3, 2017 at 12:36 pm

      I know, right?! thanks & if you do, let me know how it turns out

      Reply
  16. Danielle says

    October 9, 2019 at 11:19 am

    5 stars
    Yum! I love pumpkin soup – this version with curry and coconut milk sounds delicious!

    Reply
    • Rebecca says

      October 9, 2019 at 5:01 pm

      Thanks!

      Reply
  17. Alison says

    October 9, 2019 at 11:35 am

    5 stars
    I love the addition of the curry in this pumpkin soup. It adds a different dimension. You can no never go wrong with pumpkin this time of year!

    Reply
    • Rebecca says

      October 9, 2019 at 5:01 pm

      Thanks so much! and yes, you can’t go wrong with pumpkin

      Reply
  18. Jamie says

    October 9, 2019 at 11:42 am

    5 stars
    Looks so simple to make and I love how you added curry as a flavoring!

    Reply
    • Rebecca says

      October 9, 2019 at 5:00 pm

      it’s so simple! thanks

      Reply
  19. Kelly Anthony says

    October 9, 2019 at 12:05 pm

    5 stars
    I’m loving all the flavors in this curry pumpkin soup. You get the sweet from the coconut milk and a little spice from the curry making this a great soup for the colder months.

    Reply
    • Rebecca says

      October 9, 2019 at 5:00 pm

      totally! thanks!

      Reply
  20. Heidy L. McCallum says

    October 9, 2019 at 12:18 pm

    5 stars
    I just want to let you know I made this recipe and followed it to a T—turned out super fab! All my friends loved it and asked me for your recipe! How awesome is that? Bravo you made me a luncheon hero the other day!

    Reply
    • Rebecca says

      October 9, 2019 at 5:00 pm

      Hi Heidy, that’s great to hear! glad everyone liked it! thanks for sharing

      Reply

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MEET REBECCA

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Welcome! I’m Rebecca, a dietitian & lazy home cook. On Nourish Nutrition, you’ll find quick, delicious recipes for one person to get you excited to cook at home.

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