This flavorful pumpkin curry soup is seasoned with garlic, ginger, and curry powder. Coconut milk makes it extra rich and creamy!
Using canned pumpkin puree makes it an easy 30-minute recipe. There's no need to puree the soup. Simply mix the ingredients by hand and heat them.
This soup will delight you with its bold flavor. It’s thick and creamy, thanks to pumpkin and coconut milk. Well seasoned with curry powder, garlic, onion, and ginger.
Just like my easy tomato soup, it’s also easy to make – simply mix the ingredients right in the saucepan, heat, and serve. There's no need for chopping, sautéing, and pureeing.
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Ingredients
You'll only need a few simple ingredients to make this 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 often use the Pacific Foods brand, which isn't as high in sodium as other brands, but sometimes I use whatever's on sale. As you can see in the photo above, today, I used Kroger's store brand, Simple Truth. When I have homemade chicken broth in the fridge, I use that.
Canned pumpkin: You definitely want to get the correct can for this recipe - pure pumpkin puree and not sweetened pumpkin pie filling!
To season: Kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger. A stale spice can easily ruin a dish, so it's important to ensure the spices are fresh. This is especially important in this recipe, where we rely heavily on ground spices.
Canned coconut milk: I use full-fat canned coconut milk in this recipe.
Variations
- You can use heavy cream instead of coconut milk. I tried both versions and prefer coconut milk, but heavy cream is excellent, too.
- Need this soup to be plant-based? Replace the chicken broth with vegetable broth.
- The curry powder adds some heat, but if you want the soup to be truly spicy, add ¼ teaspoon of cayenne pepper.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by whisking the broth, pumpkin, and spices together in a large stockpot. Whisk until the mixture is smooth.
Bring the mixture to a boil, lower the heat, and 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.
Look how rich and creamy it is!
Expert 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 since 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. This soup only works with full-fat coconut milk.
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.
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.
Storing Leftovers
The leftovers keep well in the fridge, in an airtight container, 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. In my experience, its texture and flavor don't survive the process of freezing and thawing.
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Recipe Card
Easy Pumpkin Curry Soup
Ingredients
- 1 quart chicken broth - (not low sodium)
- 2 (15-ounce) cans pure pumpkin puree
- 2 teaspoons Diamond Crystal kosher salt - or 1 teaspoon of any other 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 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.
Video
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.
- The leftovers keep well in the fridge, in an airtight container, 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. In my experience, its texture and flavor don't survive the process of freezing and thawing.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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. 
Lora
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
Thank you so much, Lora, for this review and for sharing your tweak!
Sheila Sternberg
This soup is so delicious. Give it a try. I suggest serving in a bread bowl. YUM!
Vered DeLeeuw
Glad you like it, Sheila! Thank you for leaving a comment.