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    You are here: Home » Meal Type » Soups and Stews » Creamy Pumpkin Curry Soup

    Creamy Pumpkin Curry Soup

    November 28, 2022 By Danielle Esposti Leave a Comment

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    Side view, a spoon tucked into a bowl of pumpkin soup garnished with peptias and fresh cilantro with a title bar at the top that reads "rich and creamy pumpkin curry soup".
    Two images of pumpkin curry soup garnished with peptias and fresh cilantro with a title bar in the middle that reads "rich and creamy pumpkin curry soup".

    Forget sweater weather – we’re here for soup season! Pumpkin Curry Soup builds on classic fall flavors with a bold and fragrant palette of ginger, coconut and curry. This easy, creamy soup is ready in 30 minutes thanks to canned pumpkin puree and your immersion blender.

    Two bowls of pumpkin curry soup garnished with pepitas and fresh cilantro, with a linen napkin and pieces of naan bread to the side.
    Jump to:
    • Creamy Healthy Pumpkin Soup with a Kick!
    • How to Make Creamy Pumpkin Curry Soup
    • Chef’s Tips!
    • Can I Use Homemade Pumpkin Puree?
    • What Goes Well with Pumpkin Curry Soup?
    • Can Curried Pumpkin Soup Be Frozen?
    • Recipe

    I like being a grown-up. I mean, sure, there are crappy parts of adulthood like discovering the cost of replacing a hot water heater or children’s orthodontics. But for the most part, you get to make life choices that ultimately contribute to your general happiness.

    While I suspect being a baby is also crappy in many ways (like literal dirty diapers), those little nuggets DO get to subsist on a soft and smooth diet for an inconsiderate amount of time. If I could be satisfied slurping every single meal, I’d do it! But no… I had to go learn about fresh herbs and grilled meats and how parmesan cheese turns gloriously crunchy in the oven.

    Thankfully, we have creamy soups to satisfy those nascent urges for pureed food. Classic roasted tomato soup and creamy cauliflower soup are versatile basics; but to fully embrace soup season, winter squash is where it’s at.

    You can go for the (liquid) gold with instant pot butternut squash soup or creamy roasted acorn squash soup. But today we’re craving comfort food with a kick – and creamy pumpkin soup with curry, apple, and coconut milk delivers!

    Side view, a spoon tucked into a bowl of pumpkin soup garnished with peptias and fresh cilantro.

    Creamy Healthy Pumpkin Soup with a Kick!

    While pumpkin and apple are both beloved cold weather flavors, they don’t have to be “basic.” I absolutely love a classic fall combo, like roasted pumpkin soup, carrot and apple soup, and even carrot ginger soup.

    In fact, I love them so much that I basically mashed ’em up, and added a little bit of spice to make a quick and satisfying pumpkin curry soup.

    • Coconut milk keeps it creamy (and vegan, if you’re so inclined)
    • A crisp apple adds just the right amount of sweetness without refined sugars.
    • Curry powder, ginger, cumin, and turmeric make the spice profile warm and cozy, but not so literally spicy that it jumps off the adventurous kid-friendly ship.
    • Canned pumpkin puree (100% pumpkin only!) is a terrific stand-in for roasted pumpkin. You’ll still get depth and sweetness thanks to the spices and apple.

    How to Make Creamy Pumpkin Curry Soup

    This silky smooth blend of seasonal favorites and flavors will warm bowls and hearts. Pumpkin Curry Soup with creamy coconut milk and sweet apple features an aromatic blend of ginger, cumin, turmeric and curry powder. Garnish with roasted pumpkin seeds and fresh cilantro.

    Diced onion, carrot, and celery sautéed in coconut oil in a white dutch oven.
    Diced carrots, onions, and celery with curry spices in a white dutch oven.
    Deglazing curry spiced mirepoix in a white dutch oven.
    The ingredients for pumpkin curry soup (pumpkin puree, coconut milk, broth, spices, and mirepox) in a white dutch oven before simmering.
    Pureed pumpkin curry soup in a white dutch oven.
    A bowl of pumpkin curry soup garnished with pumpkin seeds and cilantro.
    1. In a dutch oven or large soup pot, saute mirepoix (onions, carrots, and celery) in coconut oil until softened.
    2. Add the garlic, ginger, and spices, stirring constantly to work them into the vegetables.
    3. Deglaze the pot with a splash of vegetable broth, scraping up any browned bits from the bottom of the pot.
    4. Add the apple, canned pumpkin puree, coconut milk, and remaining broth. Season with salt and pepper and stir well.
    5. Simmer 10 minutes, until the apple is very soft and the flavors have melded. Puree right in the pot using an immersion blender, then taste for seasoning and adjust salt and pepper as needed.
    6. Ladle into bowls, then garnish with pepitas and cilantro. Serve right away.

    Chef’s Tips!

    • Using canned pumpkin makes for a very quick and easy pumpkin curry soup recipe that takes just 30 minutes to make! Make sure you purchase 100% pumpkin puree, not pie filling.
    • This is a sweet soup, but it isn’t cloying. If you’re sensitive to sweeter flavors, choose a tart apple like granny smith, or omit entirely.
    • Dairy free coconut milk gives the soup body and a very creamy finish with less fat. Use lite coconut milk for even fewer calories and a lighter soup.
    • Make sure your ground spices are fresh! Rub a bit of each between your fingers – they should be very aromatic. If the scent isn’t strong, the flavor of your pumpkin curry soup won’t be either.
    A bowl of pumpkin curry soup topped with pepitas and cilantro, with naan bread and a bowl of pumpkin seeds to the side.

    Can I Use Homemade Pumpkin Puree?

    Of course! You’ll want about 4 cups. Homemade pumpkin puree may be more watery than canned pumpkin (it is in my experience), so reduce the broth by a half a cup to start – you can always add more later!

    What Goes Well with Pumpkin Curry Soup?

    If you’re making a meal outta this soup, you can’t go wrong serving alongside naan or crusty bread – get the freshest you can find!

    Curried pumpkin soup is also definitely a contender for a strong opening number this holiday season. If you’re serving as an appetizer, opt for 1 cup portions – it’s denser than it looks.

    For not-so-special occasions, winter squash (soups included) alongside poultry and wilted greens is a staple cold weather meal in our house. You can’t go wrong pairing pumpkin soup with roasted chicken and sauteed spinach or kale.

    While you don’t want to overload on curry (or maybe you do…) other asian-inspired dishes like our healthy lettuce wraps or these ginger pork poppers with citrus slaw compliment the flavors in pumpkin and coconut milk soup really well.

    Can Curried Pumpkin Soup Be Frozen?

    Yes indeed! Since this pumpkin soup is made with coconut milk and not dairy, there’s no risk of cream destabilizing and separating. Store in an airtight container in the freezer for up to 3 months. Defrost in the fridge overnight, then reheat on the stovetop or in the microwave as directed above.

    Side view, a soup spoon tucked into a bowl of pumpkin soup with curry, garnished with pepitas and fresh cilantro.

    Did you make this pumpkin curry soup? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Side view, a piece of naan dipped into a bowl of pumpkin curry soup, garnished with pepitas and cilantro.

    Creamy Pumpkin Curry Soup (30-Minute Meal)

    5 from 1 vote
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Prep Time: 5 mins
    Cook Time: 25 mins
    Total Time: 30 mins
    Servings : 4 people
    Calories: 346

    Recommended Equipment

    • Dutch Oven
    • Immersion Blender

    Ingredients

    • 1 tbsp coconut oil
    • 1 medium yellow onion, diced to ½”
    • 1 medium carrot, diced to ½”
    • 1 stalk celery, diced to ½”
    • 2 cloves garlic, minced
    • 2 tsp ginger, grated (or ginger paste)
    • 1.5 tbsp curry powder
    • 1 tsp cumin
    • 1 tsp turmeric
    • 2 cups vegetable broth, divided
    • 1 medium apple, peeled, cored and diced to ½”
    • 2 14.5-oz cans pumpkin puree, see Note 1
    • 1 14.5-oz can coconut milk, see Note 2
    • ½ tsp kosher salt
    • ½ tsp ground pepper
    • roasted salted pepitas, for garnish
    • fresh cilantro, for garnish

    Instructions

    • Heat the coconut oil in a dutch oven over medium heat until shimmering. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
    • Add the garlic, ginger, curry powder, cumin, and turmeric and cook 2 minutes, stirring frequently, until very aromatic.
      Left - onions, carrots, and celery sautéed in coconut oil; right - sautéed mirepoix with garlic, ginger, curry, and seasonings.
    • Pour in ½ cup vegetable broth to deglaze the pot, scraping up any browned bits.
    • Add the apple, pumpkin puree, coconut milk, and remaining broth, then season with salt and pepper. Give everything a good stir.
      Left - chicken broth added to mirepoix and spices to deglaze the bottom of the pot; right - pumpkin curry sound ingredients in a white dutch oven before simmering.
    • Simmer 10 minutes, or until the apples and vegetables are very tender. Puree in the pot using an immersion blender, then taste for seasoning. Adjust the salt and pepper until the flavor sings.
      Pureed pumpkin curry soup in a white dutch oven.
    • Ladle into bowls, then garnish with pepitas and cilantro. Serve right away.
      A spoon tucked into a bowl of pumpkin curry soup, surrounded by a tan linen napkin, a bowl of roasted pepitas, and several pieces of naan bread.

    Notes

    • Note 1. Use 100% canned pumpkin puree, not pumpkin pie filling (which is sweetened and seasoned). If you’d like to make your own pumpkin puree, use 4 cups, and reduce the broth by ½ cup. 
    • Note 2. Choose canned coconut milk with as few additives as possible, and no sweeteners. Coconut milk in cartoons in the dairy aisle is often made with added sweeteners. Full-fat coconut milk will be thick, and add a more full-bodied flavor to the soup. Lite coconut milk can be substituted, but the soup will be slighter thinner.

    Nutrition Information

    Serving: 1.5cups, Calories: 346kcal (17%), Carbohydrates: 37g (12%), Protein: 5g (10%), Fat: 22g (34%), Saturated Fat: 19g (95%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 694mg (29%), Potassium: 181mg (5%), Fiber: 9g (36%), Sugar: 19g (21%), Vitamin A: 643% (643%), Vitamin C: 19% (19%), Calcium: 8% (8%), Iron: 22% (22%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

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    Filed Under: 30 Minute Meals, Fall Recipes, Gluten Free, Grain Free, Paleo, Soups and Stews, Vegan, Whole30 Recipes

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