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    Home » Recipe Index » Soup Dishes

    Easy Pumpkin Curry Soup for One

    October 9, 2019 Updated April 15, 2024 By Rebecca Clyde MS, RDN, CD 30 Minute Meals, Appetizers, Fall Recipes, Recipe Index, Soup Dishes

    Jump to Recipe
    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 pumpkin curry soup is the perfect way to warm up this fall. 20 minutes, a can of pumpkin puree, coconut milk, curry spice, and a few staple seasonings make this super easy fall favorite. Serve with crusty bread.

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

    [This pumpkin curry soup 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]

    Table of contents

    • Ingredients
    • Instructions
    • Storage/Reheating Tips
    • Substitutions/Tips
    • FAQ
    • Other good soup recipes
    • What to do with the leftover ingredients

    PIN HERE to add to your recipe box.

    This 20 minute pumpkin curry soup recipe is packed with warm fall flavors. It's a favorite recipe of mine, it's vegan, made with coconut milk, some pumpkin puree, onion, and spices for sweetness and flavor.

    My favorite way to enjoy this soup is with some freshly made bread, slathered with butter. It's satisfying, but not the most filling meal, so serve with bread and another side if needed.

    This easy soup recipe can be made ahead of time, and in a bigger batch for leftovers. It freezes well too. I like to make a few servings for easy fall lunches.

    Ingredients

    Scroll down to the pumpkin curry soup recipe card for the amounts of each ingredient, but here's a quick visual + description of what's in this recipe.

    ingredients for curry pumpkin soup on a table
    • Canola oil
    • Onion: If you blend this soup up, you don't need to chop the onion too small.
    • Garlic
    • Curry power: Adding yellow curry powder really bumps up the flavor in this soup. It's such an easy addition.
    • Pumpkin puree: Freeze leftover pumpkin puree or make this soup with part of a can. Frozen pumpkin puree is an easy add to this pumpkin curry soup.
    • Full fat coconut milk: You can use cream too, but coconut milk adds such a nice creaminess and slightly coconut flavor to the pumpkin.
    • Vegetable bouillon paste or vegetable broth

    Instructions

    Scroll down to the recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.

    onions with curry powder cooking in a black pot

    1. Start your pumpkin curry soup by adding canola oil, onion, minced garlic, curry powder, salt and pepper to medium sized pot over medium heat. Sautee until onion is soft translucent, about 3-5 minutes.

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

    2. Once onion is softened, add remaining ingredients (pumpkin, coconut milk, vegetable bouillon, water). Simmer until heated through. 

    curry pumpkin soup cooking in black pot

    3. Serve your pumpkin curry soup 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.

    Storage/Reheating Tips

    This pumpkin curry soup stores well in the fridge and freezer. Store in an airtight container in the fridge for about a week, or in the freezer for a couple months. I recommend storing in individual portions if you're freezing it for later.

    To reheat, transfer to a microwave safe bowl, cover and cook for 2-3 minutes, until heated through. You can also reheat your pumpkin curry soup on the stove. Add more liquid if needed, either water, broth, or coconut milk.

    Substitutions/Tips

    • Add the salt, pepper, and curry powder to cooking onion. The flavor will be 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 your pumpkin curry soup into blender. Blend until smooth. Return to pot.
    • Other great add-ins: Zucchini or potatoes, hot sauce like sriracha for garnish.

    FAQ

    What to serve with pumpkin curry 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.

    What are some ways to 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 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, or you can add sour cream, Greek yogurt, or cinnamon, star anise, tumeric, rosemary, thyme, etc.

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

    Pair your pumpkin curry soup with a simple salad or even better with a delicious pork dish like pork chops with sauteed apples or pan seared pork chops & veggies.

    Other good soup recipes

    • Sweet Potato Soup
    • Creamy Asparagus Soup for One
    • Delicata Squash Soup
    • Chili without Tomatoes
    • Turkey Pumpkin Chili
    • Pantry Rice and Bean Soup
    • Instant Pot Chicken and Mushroom Soup
    • Chicken Soup for One

    What to do with the leftover ingredients

    When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.

    • Coconut milk: Green Lentil Coconut Curry
    • Pumpkin: Melanie's Pumpkin Chili, Pumpkin Bundt Cake, Chai Latte with Pumpkin Spice
    • Onion: Spicy Pickled Onions, Ugandan Chapati Roll with eggs

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

    bowl of pumpkin soup with cream and chives

    Pumpkin Curry Soup for One

    You're just 20 minutes away from a delicious & quick fall pumpkin curry soup for one if you've got some coconut milk, curry seasoning, and pumpkin puree in your pantry.
    5 from 12 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 1 person
    Author: Rebecca Clyde MS, RDN

    Equipment

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

    Ingredients

    • 2 teaspoons canola oil
    • 1 tablespoon onion, roughly chopped (about ⅙ onion)
    • ⅛ teaspoon each salt and pepper or to taste
    • 1 clove garlic, roughly chopped
    • ¼ teaspoon curry power
    • ½ cup pumpkin puree
    • ¼ cup full fat coconut milk
    • 1 teaspoon vegetable bouillon (or chicken bullion)
    • ⅓ cup water (or sub bouillon & water for stock/broth)

    Instructions

    • Add 2 teaspoon canola oil, 1 T onion, 1 clove minced garlic, ¼ teaspoon curry powder, and ⅛ teaspoon 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 (½ c pumpkin, ¼ c coconut milk, 1 teaspoon veggie bouillon, ⅓ 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.

    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.
    Tried this Recipe? Pin it Today!Mention @NourishNutriCo or tag #NourishNutriCo!

    Want time saving tips to make recipes like this pumpkin curry soup delivered to your inbox? Click here to download my Cooking for One Time Saving Tips.

    Recipes are great, but you’ll need a simple 3 step process to create a meal plan that make cooking easy & helps you stop wasting food. Check out this expertly developed meal planning guide to get started. 

    More Soup Dishes

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      24 Single Serving Soup Recipes
    • close up of delicata squash soup in a white bowl with grilled cheese
      Delicata Squash Soup for One
    • chili with toppings and slices of bread on side
      Chili Without Tomatoes
    • bowl of egg noodles, carrots in bowl
      Chicken Soup for One

    About Rebecca Clyde MS, RDN, CD

    Welcome! I’m Rebecca, a food loving dietitian who has been cooking for one for over 10 years. On Nourish Nutrition, you’ll find real, quick, and nourishing recipes for one that'll get you to want to cook for yourself, because you deserve it.

    Reader Interactions

    Comments

    1. Ashley S. says

      October 05, 2022 at 9:09 pm

      5 stars
      I found this recipe last year when I was looking for ways to use up leftover canned pumpkin and coconut milk. It is, without a doubt, one of my favorite soups ever! I recommend it to EVERYONE, esp when I see someone online posting about what to do with leftover pumpkin. Thanks so much for a FANTASTIC recipe!

      Reply
      • Rebecca says

        October 11, 2022 at 4:17 pm

        Thanks for sharing. glad you like it

        Reply
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