This Pumpkin Curry Soup blends classic pumpkin and curry spices into a deliciously rich and creamy fall soup! With the fall season in full swing, there's nothing better than a warm soup to help you stay cozy on those chilly days.
Perfect for the colder months, this cozy soup cleverly combines two flavors that will warm you on even the coldest days.
Why This Pumpkin Curry Soup Recipe Works
EASY RECIPE - Because we aren't using a fresh pumpkin and don't have to contend with taking a whole pumpkin apart, this pumpkin soup is really easy to make, and prep is minimal.
UNIQUE FLAVOR - We all love classic pumpkin-flavored recipes. We also love a good curry. Try this recipe, and you'll find that these recipes go hand in glove. Make it as mild or spicy as you like.
QUICK RECIPE - This soup comes together in just about 30 minutes. After frying the onions and garlic in our easy curry-flavored spice mix, add some canned pumpkin puree (not pumpkin pie filling!), broth, and some cream.
After that, you'll allow the soup to boil and simmer and the flavors to come together. You don't even need your immersion blender.
Please check the recipe card below for a detailed, printable ingredient list.
OIL - I typically opt for extra virgin olive oil. It's the most flavorful, but for this recipe, you can use regular olive oil or even vegetable oil or avocado oil.
GARLIC - Depending on the size of your garlic, I recommend 2-3 garlic cloves. But this again is another area where you can customize the recipe to your liking.
ONION - This creates the foundation for the curry portion of our Pumpkin Curry Soup. Use whichever onion you prefer; for curries, I tend to go with a yellow onion. Although I've made curries with finely chopped red onions before, and it was also quite delicious!
CURRY POWDER - This is where you can customize this soup to your own liking. My family doesn't love uber spicy food, so I opt for a mild curry powder.
CORIANDER - A small amount (about a quarter teaspoon) goes a long way.
BROWN SUGAR - I prefer dark brown sugar because it's got a richer, more robust flavor. You can also use light brown sugar if that's what you've got in your pantry. But over the years, I've gravitated more towards dark brown sugar for all kinds of recipes.
RELATED RECIPE: Chunky Chocolate Chip Cookies
(made with dark brown sugar)
RED PEPPER FLAKES - A little goes a long way! This adds heat. I don't even use any pepper to season with soup because my family doesn't love super spicy soups.
PUMPKIN PURÉE - The most important thing is to remember to buy real pumpkin puree, not pumpkin pie filling.
VEGETABLE BROTH - Whenever I use vegetable or chicken broth, I look for a low-sodium option. The primary reason is that wherever possible, I like to control how much salt I add to any dish.
It is also why I don't use salted butter in baking or cooking.
But I always believe in working with what you have and compromising when necessary. So, if you have plain old vegetable stock in your pantry, that's what you'll use.
Simply reduce the amount of salt when you season the soup.
CREAM - Adding heavy cream adds richness to the soup. You can also use half-and-half of heavy cream if you like to save the same calories.
CLASSIC PUMPKIN SOUP - This pumpkin soup recipe is also made with canned pumpkin puree. While sugar pumpkins have their place, this recipe can hold its own and has received rave reviews.
COCONUT MILK - If you want to make vegan pumpkin soup, you can always substitute the cream with full-fat coconut milk.
MAPLE SYRUP - If you're staying off sugar but still want to add some sweetness to the soup, add the same amount of maple syrup.
GREEN ONIONS - These are a great option for garnish. They add a bit of fresh crunch, and the green color contrasts beautifully with the soup.
How To Make A Pumpkin Curry Soup
- SAUTE - Heat olive oil over medium heat and saute the onions until tender. Add garlic. Reduce the heat and add curry powder, coriander, red pepper flakes, and brown sugar. Cook stirring frequently, until well combined and fragrant.
- BOIL & SIMMER - Add pumpkin puree, vegetable broth, and heavy cream and bring to a rapid boil. Once boiling, reduce heat to a simmer and cook for 15 to 20 minutes. Season to taste with salt and black pepper.
TIP - Pumpkin Seeds are a great snack. I will pretty much always have pumpkin seeds in my pantry (Trader Joe's sells them all year long). They come in handy for snacking but also for garnishing fall soups.
You can serve this soup with a slice of bread. And get creative. Lots of bread options will work.
Anything from classic sourdough to focaccia, ciabatta, naan, and pita pockets are great options. If you want to make this soup a complete meal, simply add some sautéed shrimp or grilled chicken.
LEFTOVERS - Place any leftovers in an airtight container and store them. Allow the soup to cool completely before storing it in the fridge. You can store the soup for up to 3 days in the fridge.
FREEZING - Unfortunately, this soup does not freeze well.
More Soups You Might Want To Try
OLD-FASHIONED POTATO SOUP - This rich and creamy old-fashioned potato soup has comfort food written all over it.
AMERICAN GOULASH - Perfectly seasoned ground beef cooked in a deliciously spiced tomato sauce, with tender pasta, and topped with Cheddar cheese.
SHRIMP CHOWDER - Tiny shrimp, chunky tender potatoes, sweet corn, and bacon are perfectly cooked in a delicious seafood cream sauce.
FRENCH ONION SOUP - Caramelized onions topped with a crusty baguette slice slathered with gooey cheese!
HUNGARIAN GOULASH - A hearty beef stew with melt-in-your-mouth tender beef, perfectly sautéed onions, and a blend of delicious spices.
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Pumpkin Curry Soup
- 1 tablespoon olive oil
- 1 cup onion diced, sweet or yellow onion
- 2-3 cloves garlic minced
- ¼ cup brown sugar dark brown sugar recommended
- 2 teaspoons curry powder
- ¼ teaspoon coriander
- ¼ teaspoon red pepper flakes crushed
- 2 cans pumpkin purée ! not pumpkin pie filling !
- 4 cups vegetable broth low-sodium if possible
- 1 cup heavy cream
- Heat olive oil over medium heat in a large pot (or Dutch oven). Sauté onions until tender. Mix in the minced garlic.
- Add the curry powder, coriander, red pepper flakes, and brown sugar and stir frequently until the mixture is well combined and fragrant.
- Add the pumpkin puree, vegetable broth, and heavy cream and bring to a boil. Once boiling, reduce the heat and simmer for about 15-20 minutes.Season to taste with salt and black pepper.