A very flavorful pumpkin curry soup is seasoned with garlic, ginger, and curry powder. Coconut milk makes it extra rich and creamy!
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.
The ingredients you’ll need
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 probably 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.
Why I use canned pumpkin
Because it’s a fine choice, and it’s so easy! When I first created this pumpkin curry soup recipe, I wanted to just throw a few things in the stockpot, briefly cook to allow the flavors to meld, and enjoy a tasty and comforting soup.
In addition, I knew that I wanted the soup to have Thai-inspired flavors. So I added curry powder, ginger, and coconut milk.
I do have a wonderful and easy butternut squash soup recipe. But that one does require cooking butternut squash cubes and pureeing the soup. So this soup is even easier.
How to make pumpkin curry soup
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Start by whisking together the broth, pumpkin and spices in a large stockpot.
2. Bring the soup to a boil, then simmer for ten minutes.
3. Whisk in the coconut milk. Keep cooking until heated through, just a few more minutes, then serve.
How to serve pumpkin curry soup?
I usually serve it 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.
What about leftovers?
Leftovers keep very 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.
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
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
- 1/2 teaspoon ground black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 tablespoons curry powder
- 1/2 teaspoon ground ginger or 1 teaspoon grated fresh ginger
- 1 (15 oz) can full-fat unsweetened coconut milk 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 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.
WATCH THE VIDEO:
More Recipes to Try:
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, Reader's Digest, and Better Homes and Gardens.