This flavorful pumpkin curry soup is seasoned with garlic, ginger, and curry powder. Coconut milk makes it extra rich and creamy! And just like my easy tomato soup, it’s also incredibly easy to make.
This soup will delight you with its bold flavor. It’s thick, creamy, and well seasoned. Using canned pumpkin puree makes this a quick and easy 30-minute recipe. There's no need to puree the soup. Simply mix the ingredients by hand and heat them. The bonus? This soup keeps well in the fridge and reheats well.
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Chicken broth: Store-bought is fine, and it's what I normally use. When I have homemade chicken broth in the fridge, I use that.
- Pumpkin: Canned pumpkin puree is the secret ingredient that makes this recipe so easy and quick.
- To season: Kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger.
- Canned coconut milk: I use full-fat canned coconut milk.
Variations
- You can use heavy cream as a substitute for coconut milk. I tried both versions and prefer coconut milk, but heavy cream is good, too.
- Need this soup to be plant-based? Replace the chicken broth with vegetable broth.
- The curry powder adds some heat, but for a truly spicy soup, add ¼ teaspoon of cayenne pepper.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this soup:
Combine the broth, pumpkin, and spices in a large stockpot. Whisk until the mixture is smooth.
Bring the mixture to a boil, lower the heat, and simmer for ten minutes. Whisk in the coconut milk. Keep cooking until the soup is heated through, just a few more minutes.
Serve immediately. Look how rich and creamy it is!
Absolutely the best pumpkin curry soup I have ever tasted. Thank you so much for this recipe. I used vegetable stock instead of chicken stock.
Lora
Read more comments
Absolutely the best pumpkin curry soup I have ever tasted. Thank you so much for this recipe. I used vegetable stock instead of chicken stock.Recipe Tip
I use ground spices in this recipe to make it easy. These spices don't need to be cooked separately. Using onion and garlic powders saves us the trouble of chopping an onion, mincing garlic, and sauteing them.
Having said that, although it's OK to use ground ginger, freshly grated ginger is better and can simply be mixed into the soup. So, if you have fresh ginger, I recommend using it. You can use a teaspoon of grated fresh ginger root.
Recipe FAQs
Absolutely. You might need to add a bit of water to thin it out, as canned pumpkin puree is usually thinner than homemade. Check the consistency and decide.
Please don't. Reduced-fat coconut milk is far inferior to the full-fat version.
The two most common reasons are using reduced-sodium chicken broth or reduced-fat coconut milk. If you used reduced-sodium chicken broth, add more salt - start with ¼ teaspoon, taste the soup, and see if you like it better now. If you used reduced-fat coconut milk, stir in 2 tablespoons of melted butter or ghee.
Yes. You can keep them in an airtight container in the fridge for 3-4 days. Reheat them on the stovetop, covered, over low heat, or in the microwave, covered, at 50% power. If the soup has thickened too much while being stored, stir in 1-2 tablespoons of water.
I don't recommend freezing this soup. Its texture and flavor don't survive the process of freezing and thawing.
Serving Suggestions
I usually serve this soup as a first course, but it's hearty and filling enough to eat a bowl of it as your main course. It's excellent with these almond flour biscuits on the side. I sometimes make tiny cocktail meatballs (omitting the smoked paprika and sauce) and add them to the soup to make it a complete meal.
Recipe Card
Easy 30-Minute Pumpkin Curry Soup
Video
Ingredients
- 1 quart chicken broth - not low sodium
- 30 ounces canned pumpkin puree
- 2 teaspoons Diamond Crystal kosher salt - or 1 teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 tablespoons curry powder
- ½ teaspoon ground ginger - or 1 teaspoon of grated fresh ginger
- 15 ounces canned coconut milk - full-fat, unsweetened
Instructions
- In a large stockpot, whisk the chicken broth, pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger.
- Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
- Shake the coconut milk well. Open it and stir until the milk is creamy and smooth. Uncover the stockpot and whisk in the coconut milk.
- Return the soup to a simmer. Cook it, uncovered, stirring often, until heated through, 3-5 more minutes. Serve immediately.
Notes
- I use ground spices in this recipe to make it easy. These spices don't need to be cooked separately. Using onion and garlic powders saves us the trouble of chopping an onion, mincing garlic, and sauteing them. Having said that, although it's OK to use ground ginger, freshly grated ginger is better and can simply be mixed into the soup. So, if you have fresh ginger, I recommend using it.
- Please don't use reduced-fat coconut milk. It's far inferior to the full-fat version.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them on the stovetop, covered, over low heat, or in the microwave, covered, at 50% power. If the soup has thickened too much while being stored, stir in 1-2 tablespoons of water.
- I don't recommend freezing this soup. Its texture and flavor don't survive the process of freezing and thawing.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Eva says
Excellent recipe I used fresh pumpkin and fresh ginger, a bit of cloves too.
Vered DeLeeuw says
Yay! I'm so glad you enjoyed this recipe, Eva! Thanks for sharing your tweaks.
Lora says
Absolutely the best pumpkin-curry soup I have ever tasted. Thank you so much for this recipe. ( I used vegetable stock instead of chicken stock).
Vered DeLeeuw says
Thank you so much, Lora, for this review and for sharing your tweak!
Sheila Sternberg says
This soup is so delicious. Give it a try. I suggest serving in a bread bowl. YUM!
Vered DeLeeuw says
Glad you like it, Sheila! Thank you for leaving a comment.