This very flavorful pumpkin curry soup is seasoned with garlic, ginger, and curry powder. Coconut milk makes it extra rich and creamy!
It's such an easy recipe, thanks to using canned pumpkin puree. So there's no needs to puree the soup - just mix together the ingredients and heat them.
Just like my easy tomato soup, this truly easy recipe was inspired by my strong desire, just before lunch a few weeks ago, to avoid chopping, sautéing, and pureeing. I wanted a hot, tasty soup, but I also wanted it to be EASY!
And I succeeded! This pumpkin curry soup will delight you with its wonderfully bold flavor profile. It’s thick and creamy thanks to the pumpkin and the coconut milk; well seasoned with curry powder, garlic, onion and ginger; and it’s also VERY easy to make – simply mix the ingredients right in the saucepan, heat, and serve.
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Ingredients
You'll only need a few simple ingredients to make this wonderful autumn soup. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Chicken broth: Store-bought is fine, and it's what I normally use. I like the Pacific Foods brand which isn't as high in sodium as other brands. When I happen to have leftover homemade chicken broth in the fridge, I use that.
Canned pumpkin: You definitely want to make sure you get the correct can for this recipe - pure pumpkin puree and not a sweetened pumpkin pie filling! 😂
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the soup could end up too salty.
Spices: I use onion powder, garlic powder, curry powder, and ground ginger. Make sure they are fresh! A stale spice can easily ruin a dish. This is especially important in this recipe, where we rely heavily on ground spices.
Canned coconut milk: I use full-fat coconut milk in this recipe. Reduced-fat coconut milk isn't very good, in my opinion. If you wish, you can use heavy whipping cream instead of coconut milk.
Instructions
It's so easy to make this pumpkin curry soup! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by whisking together the broth, pumpkin and spices in a large stockpot.
Bring the soup to a boil, then simmer it for ten minutes.
Whisk in the coconut milk. Keep cooking until the soup is heated through, just a few more minutes, then serve.
Expert tip
Although it's fine to use ground ginger in this recipe, if you happen to have fresh ginger, the flavor of the soup will be greatly elevated. So if at all possible, use that instead of the dried version.
Frequently asked questions
Absolutely. You might need to add a bit of water to thin it out since canned pumpkin puree is usually thinner than homemade. Check the consistency and decide for yourself.
I use canned pumpkin simply because it's so convenient. But if you have a homemade puree, that's even better!
Yes. I do feel that coconut milk adds flavor and not just texture. But heavy cream should be fine if you prefer that.
You can, although the flavor will be slightly impacted, and not in a good way. But yes, vegetable broth works if you have a strong preference to use it.
Serving suggestions
I usually serve this soup as a first course. But it's actually hearty and filling enough that you can eat a bowl of it as your main course. It's very good with these almond flour biscuits.
I sometimes make tiny baked cocktail meatballs (omitting the smoked paprika) and add them to the soup to make it into a complete meal.
Storing leftovers
Leftovers keep well in the fridge, in an airtight container for 3-4 days. You can gently reheat them on the stovetop, covered, over low heat. Or reheat them in the microwave, covered, on 50% power.
If the soup has thickened too much while being stored, simply stir in 1-2 tablespoons of water.
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Recipe card
Easy Pumpkin Curry Soup
INGREDIENTS
- 1 quart chicken broth (not low sodium)
- 2 (15 oz) cans pure pumpkin puree
- 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon fine salt
- ½ teaspoon ground black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 tablespoons curry powder
- ½ teaspoon ground ginger or 1 teaspoon grated fresh ginger
- 15 oz canned coconut milk full-fat, unsweetened, stirred until smooth
INSTRUCTIONS
- In a large stockpot, whisk together 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 and stir until creamy and smooth. Uncover the pot and whisk in the coconut milk.
- Return the soup to a simmer, and cook it, uncovered, stirring often, until heated through, 3-5 more minutes. Serve immediately.
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NOTES
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NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 