Pumpkin Curry Soup Recipe

Why I love this Pumpkin Curry Soup?

This pumpkin curry soup recipe is everything I would want! It’s nutritious, flavorful, and so easy to make with simple ingredients. I love whipping up a batch of this cozy soup whenever my family and I need a comforting meal that soothes us from the inside out. 

Fresh pumpkin and carrots are the backbone of this dish, but the spices are where things start to get interesting. Curry powder, freshly cracked black pepper, and red bird-eye chilies are a powerful trio of flavors that give this soup a powerful punch. You can make your soup more or less spiced as you desire, but one thing you won’t want to skimp on is the creamy richness of the coconut milk!

Make it right on the stovetop in one single pot - and in under 35 minutes! It doesn’t get much better than that. Did I mention that you could also make it easily in the Instant Pot?

You can also meal prep this dish and store it in the freezer for the colder months when you don’t feel like cooking but still want a healthy, creamy, and dreamy soup!

This recipe is perfect for a weeknight dinner, a meal with your vegan friend, or a candlelit dinner. This creamy pumpkin curry soup is soon to be your favorite go-to meal for every occasion!

*For more delicious soups, be sure to try these recipes: 

• Butternut Squash Curry
• Green Pea Soup
• Homemade Vegetable Soup
• Cream of Cauliflower Soup Recipe
• Roasted Butternut Squash Soup

Pumpkin: The perfect base for our cozy soup, pumpkin is soothing, nourishing, and delicious. You can use either freshly peeled and diced pumpkin, or pre-cut to save time. 

Stock: I use my homemade vegetable stock for this recipe, but you can use storebought if you’d like. If you’re not a vegetarian, feel free to use low-sodium chicken broth. 

Olive Oil: I always use EVOO for the best flavor and quality. Alternatively, you can use avocado oil.

Coconut Milk: You’ll want to use full-fat unsweetened coconut milk from the can for this soup. It adds a richness of flavor and a creamy texture that can’t be beaten. 

Onion and Garlic: Both of these ingredients are crucial in adding rich, savory flavor to this soup. Pumpkin can be sweet, but we don’t want our soup to be too sweet. I used red onion; you can use yellow onion instead.

Carrot: I diced large carrots for this recipe and I would recommend you do the same. I find they’re the most fresh and have more depth of flavor. 

Red Bird Eye Chili: Similar to jalapenos, but with even more spice! The chilies add heat to balance out the sweetness of the pumpkin and carrots. 

Spices: Freshly ground black pepper, curry powder, and salt are the spices that will subtly make this soup even more flavorful. I used a regular curry powder that's handy in the spice aisle of any grocery store. 

Peanut Butter: I recommend using creamy peanut butter. You want it to melt into the soup as it simmers. 

Herbs: Can’t forget the fresh herbs! Fresh parsley, thyme sprigs, and bay leaves are delicious additions that make all the difference.

How to make Pumpkin Curry Soup?

1. Start by heating two tablespoons of olive oil over medium-high heat in a large stock pot or a Dutch oven. 

Add chopped ½ medium onion and four garlic cloves to the pot and sauté them for 3 to 4 minutes. When done, the onion should be soft and the garlic fragrant.

2. Add the following ingredients to the pot.

• 1½ lb cubed pumpkin
• 1 large carrot, diced
• 1-2 red bird eye chili
• 2 tablespoons curry powder
• 1 teaspoon salt
• ½ teaspoon freshly cracked black pepper

Sauté the vegetables and seasonings for 1 minute.

3. Add four cups vegetable stock and two tablespoons chopped parsley and then stir. At this point, allow the contents of the pot to come to a boil. Place the thyme sprigs and two bay leaves in the pot.

4. Cover and reduce the heat to low. Allow the ingredients to simmer for 20 minutes or until the pumpkin and carrot are soft and tender when speared with a fork.

5. Remove the thyme and bay leaves. 

6. While the pot is still simmering, add one cup of full-fat coconut milk and two tablespoons of peanut butter. Allow them to warm through and melt into the soup, stirring when needed. 

7. Switch off the heat, then use an immersion blender to blend everything until the soup is smooth. 

8. Serve your soup with your choice of garnish and/or topping. 

Expert tips

• It’s crucial to use fresh pumpkin in this recipe, but don’t skimp on peeling it. You don’t want rough or hard bits in your creamy soup. If you don’t have time to cut and dice a fresh pumpkin, you can always use pre-cut pumpkin from the store. 
• If you can’t get your hands on pumpkin at all, butternut squash is an easy ingredient swap in this recipe. 
• Personalize your seasonings. You know your tastebuds best, so if you know you like your curry a bit stronger, add more curry powder. If you like more spice, add a bit of cayenne. 
• Be mindful when preparing your chili if you’re sensitive to heat. Cut off the green stem and then slice the red part of the chili. You can also slice it lengthwise and remove the seeds before adding the chili to your pot if you don’t want as much heat. 
• Wash your hands well after handling the chili pepper, and most definitely don’t touch your eyes. 
• If you don’t have an immersion blender, you can carefully spoon your soup into a regular blender and blend until it’s smooth. Depending on the size of your blender, you might have to do this in smaller portions. Be very careful so the hot soup doesn’t explode from the blender and burn you.

Add-ins (Topping)

Top your pumpkin coconut soup with more pumpkin! Toasted pumpkin seeds are a great flavor and texture addition, as are other nuts like pecans or almonds. I personally favor walnuts because their fatty richness pairs well with the freshness of the soup.  

You can also enhance the soup with a drizzle of coconut cream, olive oil, or even some plain yogurt. 

This pumpkin soup is bright and fresh as-is, but you can always add more herbs as toppings to make the aromatics pop. And finally, if you’re not afraid of spice, add more chili peppers for garnish.

Serving Ideas

A hot bowl of pumpkin curry soup is one of the most nourishing and delicious meals, but you can serve it with additional dishes to make it even more amazing. Impress your friends and family with some homemade croutons, Lavash or bedmi puri to enjoy with your soup. 

If you’re looking to serve a protein with your meal, try baked meatballs or air fryer salmon bites. On the other end of the spectrum, a fresh kale salad could be equally satisfying. 

And though this soup is full of veggies, I can never get enough! Try roasted brussels sprouts, oven roasted asparagus, or sheet-pan roasted vegetables for an additional side dish. 

Storage and freezing

Store Leftovers: Allow your soup to cool, and then store it in an airtight container. The leftover soup keeps well in the refrigerator for up to 4 days. 

Freeze: You can freeze this soup in a freezer-safe container for up to 3 months. Then, allow it to thaw in the fridge before reheating it to eat.

Reheat: From the fridge, reheat your soup on the stovetop, stirring occasionally until it’s warmed through.