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Pumpkin Curry Soup

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  • Prep 10 min
  • Total 35 min
  • Servings 4
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Nothing beats a warm pumpkin scent filling up your kitchen. Betty takes this favorite fall ingredient and puts a creative spin on it by adding a kick of curry powder, rich coconut milk, and fresh ginger. You’ll love how easily this one-pot pumpkin curry soup recipe comes together in your Dutch oven, making it a super speedy meal that you can surely accomplish for a weeknight dinner or a cozy weekend lunch—or whip up a batch as part of your weekly meal planning. It’s creamy, it’s dreamy, and it comes together in under an hour. (But it will taste like it took you all day!) Serve this creamy curry pumpkin soup with a warm slice of your favorite bread for a hearty meal everyone will love.

By Betty Crocker Contributor
Updated Sep 9, 2024
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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.

Ingredients

  • 1 tablespoon coconut oil
  • 1 small yellow onion, finely chopped (½ cup)
  • 2 garlic cloves, finely chopped
  • 2 tablespoons peeled and minced ginger root
  • 1 tablespoon curry powder
  • 1 can (14 oz) whole fat coconut milk
  • 2 cans (15 oz each) pure pumpkin puree
  • 1 1/3 cups water
  • 1 1/2 teaspoons salt
  • Sour cream or crème fraîche, for garnish
  • Chopped cilantro, for garnish
  • Pumpkin seeds, for garnish

Steps

  •  
    1
    Heat a large Dutch oven over medium heat. Add the coconut oil, onion, garlic, and ginger. Cook, stirring often, until the vegetables are tender and slightly browned, 6 to 8 minutes. Add the curry powder and cook until fragrant, 1 minute.
  •  
    2
    Add the coconut milk, pumpkin puree, water and salt. Stir to combine and bring to a gentle simmer. Continue to cook, stirring occasionally, for 15 minutes.
  •  
    3
    Using a blender or immersion blender, puree the soup until smooth, 1 minute.
  •  
    4
    Ladle the soup into bowls and garnish with sour cream or crème fraîche, pumpkin seeds, and cilantro.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make sure you get all that bright and fragrant flavor from your ginger root, try using the edge of a spoon to peel it. A spoon can move around the ginger’s knobs and curves a little more easily as well as it helps minimize waste. Hold the ginger root firmly in one hand and a spoon in the other. Gently scrape the edge of the spoon against the ginger's skin to peel it.
  • tip 2
    Make your pumpkin curry soup a complete and even more hearty meal by serving it with slices of seedy multigrain bread. The seasonal flavors of this soup also make it a great addition to your Thanksgiving dinner. Serve it in cups as guests are mingling or dish it up at the table as your first course.
  • tip 3
    Betty’s creamy curry pumpkin soup is a great make-ahead meal for busy weeknights or meal prep, so you can enjoy a warm, comforting bowl anytime. To store, let the soup cool completely before transferring it to airtight containers. You can store it in the refrigerator for up to 5 days, or in the freezer for up to 2 months. When you’re ready to serve, simply heat it over medium-low heat on your stovetop, stirring occasionally to ensure even heating. If the soup is too thick after reheating, add a splash of water or broth to reach your desired consistency.

Frequently Asked Questions

How Do I Store Leftover Pumpkin Curry Soup?

Storing leftover soup is easy in either the fridge or freezer. For the fridge, let the soup cool to room temperature before transferring it to an airtight container. It will stay fresh for up to 4 days, making it perfect for quick lunches or dinners.

If you want to freeze it, follow the same cooling process, then pour the soup into a freezer-safe container or a freezer bag. If using a bag, make it easier to store by laying it flat on a sheet pan before popping it into the freezer. Fresh pumpkin curry soup can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the soup in the fridge overnight.

To reheat, warm your pumpkin curry soup on the stove over low heat, stirring occasionally until it’s heated through. If you prefer to use the microwave, transfer the soup into a microwave-safe bowl, cover, and heat in 1-minute intervals, stirring in between, until hot. If it’s too thick, add a splash of water or broth to reach your desired consistency. The flavors might be even better after sitting for a while, making it the ultimate make-ahead meal!

Can I Make Pumpkin Curry Soup Recipe in a Slow Cooker?

Yes, a slow cooker is a great option for a hands-off version of this hearty meal. Start by sautéing the onions, garlic, and ginger in a pan to bring out their flavors, then transfer them to the slow cooker. Stir in your curry power until fragrant. Then add your pumpkin puree, coconut milk, water, and salt. Stir everything together, cover, and cook on low for 4 to 6 hours, or on high for 2 to 3 hours.

Once everything is cooked, use an immersion blender to puree the soup right in the slow cooker, or transfer it to a blender for a smoother consistency. The slow cooker allows the flavors to meld beautifully, giving you a rich and creamy curry pumpkin soup with minimal effort. Perfect for busy days!

What Can I Add to Pumpkin Curry Soup?

This soup is such a versatile dish, you can easily add extra ingredients to make it even more flavorful or hearty. For some protein, toss in chickpeas, lentils, or shredded chicken into your curry powder pumpkin soup. These options not only boost the nutritional value but also make your meal more filling.

If you love veggies, try adding spinach, or kale. Just stir them in during the last 10 minutes of cooking to keep them from getting overcooked and soggy. A touch of sweetness from a diced apple or a handful of carrots can also complement the curry spices beautifully.

For extra spice, add a pinch of red pepper flakes or a splash of sriracha. If you’re into textures, top the soup with toasted coconut flakes or crushed peanuts for a crunchy contrast. These additions let you customize your creamy pumpkin curry soup to match your taste, making each bowl totally unique and delicious.

Nutrition

Nutrition Facts are not available for this recipe
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