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.
[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
How will this pumpkin soup recipe make your life easier?
PIN HERE to add to your recipe box.
This 20 minute pumpkin curry soup 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 pumpkin soup so good?
- Canola oil
- Onion
- Garlic
- Curry power
- Pumpkin puree
- Full fat coconut milk
- Vegetable bouillon paste or vegetable broth
How do you make pumpkin soup for dinner?
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.
Once onion is softened, add remaining ingredients (pumpkin, coconut milk, veggie bouillon, water). Simmer until heated through.
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.
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
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.
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.
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.
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 pumpkin curry soup? Leave me a comment & rating to share how it turned out!
Pumpkin Curry Soup
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.
Video
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.
Want to get more single serving recipes like this pumpkin curry soup delivered to your inbox? Click here to download my Single Serving Cookbook.
Recipes like this pumpkin curry soup 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.
Heidy L. McCallum says
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!
Rebecca says
Hi Heidy, that's great to hear! glad everyone liked it! thanks for sharing
Kelly Anthony says
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.
Rebecca says
totally! thanks!
Jamie says
Looks so simple to make and I love how you added curry as a flavoring!
Rebecca says
it's so simple! thanks
Alison says
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!
Rebecca says
Thanks so much! and yes, you can't go wrong with pumpkin
Danielle says
Yum! I love pumpkin soup - this version with curry and coconut milk sounds delicious!
Rebecca says
Thanks!
Brittany Poulson says
I love a good fall soup! Comfort food at it's best, for sure. Can't wait to try out this recipe!
Rebecca says
I know, right?! thanks & if you do, let me know how it turns out
Deanna Segrave-Daly says
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!
Rebecca says
ohhhh great timing! I can't wait to check that video out 🙂
Anne|Craving Something Healthy says
This looks SO good! Love the curry flavor. Pinned 🙂
Rebecca says
thanks Anne! it's delicious
Mikki says
I'm not a big curry fan but this looks really good. May have to try this one!
Rebecca says
this may change your mind on curry 😉 it's not your typical curry recipe for sure. thanks
Ilka says
Pumpkin Soups during this time of year are so super comforting!! Beautiful recipe!
Rebecca says
so so true! thanks Ilka
Carmy @ carmyy.com says
Looks delicious! I love a good pumpkin soup!
Rebecca says
thanks Carmy!
Rachel says
This looks amazing. I'll have to make this over the weekend when it's cold and rainy!
Rebecca says
ohh yes! let me know how it goes
Katie | Healthy Seasonal Recipes says
I feel like I missed the pumpkin boat this season. But glad to hear it's not too late 😉
Rebecca says
haha me too actually! gotta get on that!
Abbey Sharp says
Mmm creamy goodness! This soup looks amazing, definitely a must try!
Rebecca says
thanks Abbey
Christina says
This looks so delish! I just roasted a large sugar pumpkin, so I will be making this very soon 🙂
Rebecca says
Thanks Christina, that's great! I've got a pumpkin to roast as well 🙂
Lisa Huff says
I can NOT get enough pumpkin this time of year. This soup is calling my name...
Rebecca says
I know, me too! it's so good
Amy says
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!
Rebecca says
yes, it's so good in soups!
Jenn says
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!
Rebecca says
yes, curry + squash/pumpkin is such a great combo
Amy | The Cook Report says
This soup looks so comforting and lovely. Soup is definitely one of the best things about the cooler weather!
Rebecca says
isn't it tho?! thanks
Lizzie says
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.
Rebecca says
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