Are you ready to dive into a bowl of the ultimate cozy fall comfort food? A soup so creamy, so fragrant, and so packed with the incredible, warm flavors of the season, it will feel like a hug from the inside out? This amazing, from-scratch-tasting Creamy Pumpkin Curry Soup is that perfect meal. We’re talking velvety-smooth pumpkin, rich coconut milk, and a warm, aromatic blend of curry and ginger. And the absolute best part? This restaurant-quality soup is on the table in about 30 minutes!
This isn’t just another pumpkin soup recipe; it’s your new secret weapon for a quick, easy, and stunningly delicious dinner. We’ll show you the simple but crucial secrets to a flawless, from-scratch soup that is bursting with the best flavors of autumn. This is a satisfying, one-pot wonder that is perfect for a busy weeknight but elegant enough for a special occasion.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Cozy Fall Soup
What makes this Pumpkin Curry Soup so spectacularly delicious is its incredible, creamy texture and its wonderfully balanced, sweet and savory flavor. This recipe is a masterpiece of cozy, autumnal flavors. The heart and soul of the dish is the luscious, from-scratch sauce made from simple pantry staples. A savory base of sautéed onion and garlic is transformed into a luxurious soup with the addition of canned pumpkin puree, creamy coconut milk, and savory vegetable broth. The soup is infused with the warm, aromatic flavors of curry powder and ginger, and balanced with a touch of sweetness from honey.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 10 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for This Cozy Soup
This iconic dish uses a handful of high-quality pantry staples and fresh ingredients to create its signature comforting and aromatic flavor.
- The Pumpkin:
- Canned Pumpkin Puree: This is the secret to a fast, easy, and incredibly flavorful fall soup. It is absolutely crucial to use 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced and will make your savory soup taste like a dessert.
- The Creamy Base:
- Canned Coconut Milk: This is the key to a rich, creamy, and completely dairy-free soup that perfectly complements the sweet and savory flavors of the dish. For the most luscious, velvety result, it is highly recommended to use full-fat coconut milk from a can.
- The Spices:
- Curry Powder: A good quality, mild yellow curry powder is a fantastic and convenient shortcut to a complex, warm, and aromatic flavor. Curry powder is a blend of many spices, and its heat level can vary, so feel free to use your favorite!
- Ginger Powder: A touch of ground ginger adds a wonderful, warm, and zesty kick that is a classic pairing with pumpkin and curry spices.
Step-by-Step to the Best Pumpkin Curry Soup
This elegant, one-pot meal is incredibly simple to prepare.
Step 1: Build the Flavor Base
In a large pot or Dutch oven, heat the 1 tablespoon of coconut oil over a medium-high heat. Add your 1/2 of a finely chopped yellow onion and cook for about 5 to 7 minutes, until the onion has softened and is translucent.
Add in the 2 teaspoons of minced garlic, the 1/2 teaspoon of salt, and the 1/2 teaspoon of pepper. Continue to cook, stirring, for another 2 to 3 minutes, until the garlic is very fragrant.
Part 2: Simmer the Soup
Step 1: Stir in your two 15-ounce cans of pumpkin puree and the 3 1/2 cups of vegetable stock. Bring the mixture to a gentle simmer and let it cook for 7 to 10 minutes, stirring it occasionally.
Step 2: Add in the 3 teaspoons of curry powder and the 1 teaspoon of ginger powder. Let the soup cook for another 2 to 3 minutes to allow the spices to “bloom” and become fragrant.
Part 3: Make it Creamy and Serve
Step 1: Whisk in the 3/4 cup of coconut milk, the 1-2 tablespoons of honey, and the optional 1 teaspoon of crushed red pepper. Let the soup continue to cook until it is warm, which will take about 3 to 5 minutes.
Pro Tip: For an even smoother, more velvety, restaurant-quality texture, you can use an immersion blender to purée the soup at this stage until it is completely smooth.
Step 2: Give the soup a final taste and adjust the seasoning with any more salt and pepper if needed.
Serve the hot, creamy soup immediately in warm, cozy bowls.
Creamy Pumpkin Curry Soup (Easy 20-Minute Recipe!)
A quick and easy recipe for a creamy and flavorful pumpkin curry soup. This one-pot, vegetarian soup is perfect for the fall season. It features a savory base of sautéed onions and garlic, which is then simmered with canned pumpkin puree and vegetable stock. The soup is seasoned with a warm blend of curry powder and ginger. For a rich and creamy finish, light coconut milk and a touch of honey are stirred in at the end.
Ingredients
- 1 Tablespoon coconut oil
- 1/2 medium yellow onion, finely chopped
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 (15-ounce) cans pumpkin puree
- 3 1/2 cups vegetable stock
- 3 teaspoons curry powder
- 1 teaspoon ginger powder
- 3/4 cup light coconut milk
- 1-2 Tablespoons honey
- 1 teaspoon crushed red pepper (optional)
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium-high heat. Add the onions and cook for about 5-7 minutes, until soft.
- Add the minced garlic, salt, and pepper, and stir for another 2-3 minutes until fragrant.
- Stir in the pumpkin puree and vegetable stock. Cook for 7-10 minutes, stirring occasionally.
- Add the curry powder and ginger powder, then cook for another 2-3 minutes.
- Whisk in the light coconut milk, honey, and optional crushed red pepper.
- Continue to cook until the soup is warm, about 3-5 minutes. Do not let it boil.
- Serve warm and enjoy.
Notes
- This is a very fast one-pot soup, making it a great option for a weeknight dinner.
- Using canned pumpkin puree is a convenient shortcut.
- For a vegan version of this soup, simply substitute the honey with maple syrup.
- The creamy coconut milk is added at the end of cooking to preserve its texture and flavor.
The Ultimate Toppings Bar for Your Pumpkin Soup
A beautiful, creamy soup like this is a fantastic canvas for all sorts of delicious and textural toppings!
- Crunchy & Salty: A generous sprinkle of toasted, salty pepitas (pumpkin seeds) is a classic and perfect choice. Crispy, homemade croutons are also fantastic.
- Creamy & Cooling: A beautiful, artistic swirl of some thick coconut cream (the solid part from the top of the can) or a dollop of plain yogurt.
- Fresh & Herbaceous: A sprinkle of fresh, chopped cilantro or parsley adds a wonderful, fresh finish.
- Spicy: An extra dash of crushed red pepper flakes for those who like the heat.
Storage and Make-Ahead Tips
This Pumpkin Curry Soup is the ultimate make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire soup a day or two in advance and store it in the refrigerator.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 5 days.
- Freezing: This soup freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
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Creative Recipe Variations
- Add a Savory, Hearty Protein: For an even more substantial, all-in-one meal, you can stir in one 15-ounce can of drained and rinsed chickpeas or some cooked red lentils at the end and let them warm through.
- Make it a Thai-Inspired Curry: For a delicious, Thai-style twist, you can add about 1 to 2 tablespoons of a classic, red curry paste to the pot to sauté along with the garlic. A final, generous squeeze of fresh lime juice at the very end is also a fantastic addition that will brighten up all the flavors.
- Use a Different Winter Squash: If you don’t have pumpkin puree on hand, this delicious and versatile recipe is also absolutely fantastic with an equal amount of a homemade purée made from a sweet, roasted butternut squash or a kabocha squash.
Enjoy The Ultimate Cozy Fall Soup!
You’ve just created a truly special dish that is a perfect harmony of wholesome, seasonal ingredients and delicious, satisfying flavors. This Creamy Pumpkin Curry Soup is a testament to the power of a simple, from-scratch-tasting meal to be both incredibly fast and wonderfully comforting. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite for all the cozy days of the year.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a super creamy, velvety soup without using a ton of dairy?
The brilliant secret in this recipe is the combination of the pumpkin puree and the coconut milk. Pumpkin puree is naturally thick and smooth, and when it is blended with the rich, full-fat coconut milk, it creates an impossibly creamy and velvety texture that is completely dairy-free and full of flavor. For an even smoother finish, an immersion blender is your best friend.
Q2: Can I make this soup ahead of time?
Yes, absolutely! This is a perfect make-ahead soup. The flavors will actually have even more time to meld and will be even more delicious on the second day. Simply store it in the refrigerator and reheat it gently on the stovetop.
Q3: What is the difference between canned pumpkin puree and pumpkin pie filling?
It is very important to use 100% pure pumpkin puree for this savory recipe. Canned pumpkin pie filling is a pre-made mixture that already contains added sugars and spices, so it would make your final soup much too sweet.
Q4: Can I make this recipe with fresh pumpkin instead of canned?
Of course! You will need about one 2- to 3-pound sugar pumpkin. Simply slice it in half, scoop out the seeds, and roast it on a baking sheet in a 400°F oven for about 45-60 minutes, until it is very tender. Once it has cooled, you can scoop the flesh out of the skin and purée it in a blender or a food processor until it is smooth.
Q5: Is this soup vegan?
Yes! To make this recipe completely vegan, simply be sure to use maple syrup instead of the honey as your sweetener. All the other ingredients are naturally plant-based.