Pumpkin Curry Soup

How to Make Pumpkin Curry Soup

This easy pumpkin curry soup is savory, satisfying, and so simple to make. The full detailed recipe directions are below, but here are the basics on how it’s done.

Sauté

Get your Dutch oven nice and warm over medium heat, then toss in the coconut oil, onion, garlic, and ginger. Stir often until you notice the onions and garlic turning soft and just a little golden around the edges, 6 to 8 minutes. Sprinkle in the curry powder, give it a quick stir, and in about a minute, you’ll catch that warm, fragrant aroma—that’s when you know it’s perfect!

Simmer

Pour your coconut milk, pumpkin puree, and water into the pot. Add salt, give it a stir to combine, and bring it all to a gentle simmer. Let your mixture continue to lightly bubble, stirring occasionally, for 15 minutes.

Blend

Grab your immersion blender and place it into the pot. Blend for about a minute until the soup transforms into a smooth, velvety texture. You’ll know it’s done when there are no more chunky bits, and the soup looks like creamy, liquid gold.

Serve

Ladle the fresh pumpkin curry soup into your bowls and add a dollop of sour cream or crème fraîche on top for that creamy swirl. Sprinkle a handful of pumpkin seeds for a bit of crunch, and finish with a pop of fresh cilantro.

What Ingredients Are in Pumpkin Curry Soup?

This soup is an amazingly tasty and comforting dish that brings together some serious flavor power-players. The star of the show, of course, is pumpkin. This recipe uses pumpkin puree to make things easy and to give it a super smooth consistency, but you can use steamed fresh pumpkin if you prefer. Whether you use fresh pumpkin or canned, you’ll enjoy that sweet earthiness that makes this creamy pumpkin curry soup so rich and satisfying.

Next up, you’ll typically find onions, garlic, and ginger in the mix. These aromatics lay down the flavor foundation, giving the soup its depth. When you sauté them in a bit of coconut oil, they turn golden and release an irresistible fragrance that fills your kitchen. Then comes the curry powder—which is a blend of spices that usually includes turmeric, cumin, coriander, and sometimes a bit of chili for heat. This is where the soup gets its warm, spicy kick. You can adjust the amount to suit your taste, whether you like it mild or with a bit more heat.

Coconut milk is another key ingredient, bringing a creamy, luxurious texture and a subtle sweetness that balances the spices perfectly. It’s what makes this curry powder pumpkin soup so perfectly velvety and smooth.

And don’t forget the toppings! Take your soup over the top with garnishes like pumpkin seeds for crunch, cilantro for a fresh herbal note, and a swirl of sour cream or crème fraîche for a touch of tanginess. These extras add flavor, texture, and a little visual flair to your bowl of pumpkin curry goodness.

Can I Make Substitutions in My Pumpkin Curry Soup?

This pumpkin curry soup recipe is totally customizable, so you can easily swap ingredients to suit your taste or what you have on hand. If you don’t have pumpkin, or you prefer a slightly different flavor, butternut squash makes a super substitution, offering a similar sweetness and texture.

For the aromatics, if you’re out of fresh garlic or ginger, ground versions will do the trick—just use about 1/3 the amount. No coconut milk? No problem! You can substitute it with heavy cream or even almond or soy milk. These options won’t be as rich, but they'll still add that craveable creaminess.

If you’re looking to change up the spices, try a different curry powder blend or add a pinch of smoked paprika for a bit of depth. If you prefer a milder soup, reduce the curry powder or add a splash of lime juice to balance the flavors.

For garnishes, pumpkin seeds can be replaced with toasted nuts or sunflower seeds for a similar crunch. If you’re out of cilantro, fresh parsley or basil give you the bright finish with a different twist on the flavor. These substitutions make it easy to transform a typical pumpkin curry soup into a custom creation.