Love cozy soup recipes? Try my ground turkey soup, dill pickle soup, vegetable beef barley soup and seafood soup next. Come Fall, cozy and hearty soups take center stage in my kitchen. Of course, being pumpkin season, too, it only makes sense to include this orange vegetable into our savory dishes, which is how this pumpkin curry soup recipe was born! This recipe is a little similar to my buttercup squash soup but with a smoky and curry twist to it. My family LOVES how hearty and creamy this is, and I love how easy it is to put it together.
Why I love this recipe
It’s cozy and comforting. A bowl of creamy and heartwarming pumpkin soup is all you need during the cooler months. Multiple cooking methods. I like to use the classic stovetop method, but I’ve also tested it in the slow cooker AND the Instant Pot, so you have options. Perfect flavor and texture. The texture of this soup is extra thick and creamy, thanks to the blended squash and coconut cream. It’s sweet and savory and has the perfect hint of curry that warms you right up! Freezer-friendly. This is the kind of soup that freezes REALLY well. You can cook a large batch and freeze some for days when you are not in the mood to cook.
Ingredients needed
Pumpkin. Choose a firm pumpkin with minimal sinew and seeds in the middle. I like to use ones that have already been halved at the grocery store so you can see exactly how much flesh you have to work with. I also tested this with pumpkin puree, and it worked really well, too. Carrots. Chopped. I like to add some carrot to balance the starchiness of the pumpkin. Onion, garlic, and ginger. Must-have aromatics that take this soup up a notch. Vegetable broth. Choose a good quality brand that uses minimal flavorings and preservatives. Coconut milk. Always choose coconut milk from a can, not a carton. Also, opt for full-fat coconut milk, as it will yield a much creamier texture. Spices. Black pepper, curry powder, and cinnamon. Salt. To taste.
How to make pumpkin curry soup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “This is one of the BEST pumpkin soups I’ve ever made. The addition of the curry spices takes it to the next level” – Elana
Arman’s recipe tips
If you are using raw pumpkin, cut it into smaller cubes to make it cook faster. Adjust the spices to suit your taste buds. I’ve made this soup using mild curry powder and even hot curry powder, and it’s always full of flavor. Add more vegetables to the base, including celery, zucchini, or potatoes. For a smoky flavor, roast the pumpkin before adding it to the soup.
Storage instructions
To store. Stored in an airtight container, pumpkin soup will stay fresh for up to 7 days. Slow cooker method: Start by sauteing the onion and garlic and add them to the slow cooker. Next, add the rest of the ingredients, including cubed pumpkin, coconut milk, broth (or water), spices, and salt. Slow cook the soup on High for 2 hours. If you are cooking on Low, cook for 4 hours. Finally, when the soup is ready, use an immersion blender to puree it. Instant pot method: Add all ingredients to the instant pot except the coconut milk. Seal the lid, set it on high pressure, and cook for 15 minutes. Alternatively, you can choose the soup setting on your Instant Pot and follow the corresponding cooking time. Now, quickly release the steam, then stir in the coconut milk and serve. To freeze. Freeze pumpkin soup in portions for easy thawing and to avoid food waste. Transfer the pumpkin soup into airtight containers or freezer bags and freeze for up to 3 months. To reheat. Transfer the soup to a pot and reheat it on low-medium heat. Stir occasionally and add more stock or water if needed.
Frequently asked questions
More winter warmers to try
Mexican soup Albondigas soup Cauliflower soup Tuscan white bean soup Cream of celery soup
Originally updated September 2022, updated and republished September 2024
