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A bowl of pumpkin curry soup with herbs, red chili peppers for garnish, and coconut milk drizzled on top.
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Pumpkin Curry Soup Recipe

This one-pot pumpkin curry soup recipe is full of fresh pumpkin, creamy coconut milk, and warming spices that blend into the ultimate cozy fall soup. This vegan dish is easy to make right on the stovetop and can be frozen for a quick make-ahead meal in under 35 minutes.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer, Dinner, Soup
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 6
Calories: 197kcal
Author: Farrukh Aziz

Ingredients

  • 2 tablespoons olive oil
  • ½ medium onion chopped or diced
  • 4 garlic cloves chopped
  • 1½ lb pumpkin peeled and diced
  • 1 large carrot diced
  • 1-2 bird's eye chili
  • 2 tablespoons curry powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 cups vegetable stock
  • 2 tablespoons fresh parsley chopped
  • 4 thyme sprigs
  • 2 bay leaves
  • 1 cup unsweetened coconut milk full-fat, canned
  • 2 tablespoons peanut butter

Instructions

  • Heat 2 tablespoons olive oil over medium-high heat in a large stock pot or Dutch oven.
  • Add chopped ½ medium onion and 4 garlic cloves, and sauté until the onion is soft, about 3 to 4 minutes.
  • Add diced 1½ lb pumpkin, 1 large carrot, 1-2 bird's eye chili, 2 tablespoons curry powder, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Sauté for 1 minute.
  • Add 4 cups vegetable stock and 2 tablespoons fresh parsley, stir, and bring to a boil. Place 4 thyme sprigs and 2 bay leaves, cover, reduce the heat to low, and simmer everything for 20 minutes or until pumpkin and carrot are soft and tender.
  • Remove the thyme and bay leaves. While the pot is still simmering, add 1 cup unsweetened coconut milk and 2 tablespoons peanut butter and allow them to warm through.
  • Switch off the heat. Using an Immersion blender, blend until smooth.
  • Serve hot with a garnish or topping of choice.

Notes

Sugar Pumpkins are the best variety for this soup. You can also use butternut squash. 
The leftover soup keeps well in the refrigerator for up to 4 days.
You can freeze this soup in a freezer-safe container for up to 3 months. I recommend freezing the soup in portions.
 

Nutrition

Calories: 197kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1041mg | Potassium: 589mg | Fiber: 2g | Sugar: 8g | Vitamin A: 12158IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 3mg