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Velvety smooth and creamy with a slight hint of spice, this Curried Pumpkin Soup is a dairy-free addictingly good fall soup. Made with coconut milk and pumpkin puree and seasoned with curry paste and coriander this healthy soup, which can be made in under 30 minutes is practically irresistible.
Why This Recipe Works
This soup is so delicious I’ve made it twice in the past week alone and it’s extremely easy to prepare as well as quick. From start to finish you can have this soup made in under 30 minutes. Lately, I’ve been preparing a large batch and eat it for lunch during the week, but it’s also an easy weeknight meal.
Not only is this soup irresistibly good it’s also healthy! Since this recipe calls for coconut milk it’s extra creamy without using any dairy. This dairy-free soup can also be made vegan and with all the pumpkin is high in antioxidants and nutrients.
You can make this soup as thick or thin as you like, I prefer a thinner version, but it’s also not too heavy. It’s a great option for a fall first course or for holiday gatherings like Thanksgiving.
I love pumpkin soup like this butternut squash pumpkin soup and so I do make some version of it often during the fall. This soup is particularly great because you can make it now and enjoy it later. This soup is great for freezing.
Ingredients Needed
- Coconut Milk: you will need canned coconut milk for this recipe. Make sure to shake up the can before opening it.
- Pumpkin Puree: grab pumpkin puree and not pumpkin pie mix, which is sweetened for making pies.
- Fish Sauce: adding in the fish sauce is optional, but it does bring a nice hint of flavor to the overall soup that’s noticeable when it’s left out.
Toppings
Simple soups are delicious, but sometimes adding toppings not only makes them beautiful but can add health benefits as well as flavor. If you plan on serving this soup for friends or at a family gathering I recommend adding a few.
- For a creamier soup you can drizzle some coconut milk, cream, or drop a scoop of creme fraiche or sour cream on top.
- To make a crunchier soup top it off with some peanuts, pumpkin seeds, crutons, or even some seasoned oyster crackers.
- To neautralize the slight hint of spice you can squeeze some lemon juice or fresh lime juice into the soup.
- For a little sweetness drizzle some maple syrup or honey on top.
- Add some extra flavor by drizzling some truffle oil or olive oil on top.
Recipe Variations
- Vegan Curried Pumpkin Soup: to make this soup vegan you will need to swap the chicken broth for vegetable broth and use oil or coconut oil instead of butter.
- Curried Butternut Squash Soup: instead of using pumpkin puree use butternust squash puree (this is for a 2 pack) or frozen butternut squash, since it’s already cut. If using frozen cook the squash first and then add it into the soup. You can also use fresh butternut squash and it will need to be cooked as well.
- Curried Sweet Potato Soup: swap the pumpkin pie puree for sweet potato puree (this is for a 3-pack of cans) instead for a slightly different taste.
Step-by-Step Instructions
- Sauté the onions. In a large Dutch oven or heavy-bottomed pot melt the butter over medium-high heat and add the diced onions. Sauté until the onions have softened.
- Add the seasonings. Add the red curry paste, ginger, garlic, coriander, pumpkin puree, and mix in with the onions. Cook for 2 minutes to allow the flavors to enhance.
- Add the liquid. Pour the chicken broth and coconut milk into the pot and stir into the mixture. Reduce heat to a simmer and continue cooking for 10 minutes.
- Blend. Pour the soup into a large blender (or working in batches) blend the soup until smooth. You can also use an immersion blender.
Helpful Equipment
I like to help out as much as possible when someone is preparing one of my recipes and one of the ways I can do that is to share the exact tools and equipment I used. None of the items below are necessary, but they are helpful.
- Dutch Oven – I actually own 3 of these Dutch ovens in different colors and one large one as well and love them. They’re some of my most used pots.
- Wooden Spoon – the durability of olive wood is great and I love how sturdy these are.
- Blender – Make soup is so much easier in my vitamix blender. Yes, they are pricey, but I do believe they are worth the investment.
- Pumpkin Soup Taureen – this is not necessary, but would be a fun addition to any Thanksgiving table or is perfect for fall entertaining.
Storage Information
- Leftovers. Place any leftovers in an air-tight container and keep them stored in the fridge for up to 1 week.
- Freezing Instructions. Let the soup cool completely and then place it in a freezer-safe container and store it for up to 2 months in the freezer. No need to thaw, just place the frozen soup into a large pot or Dutch oven and heat on medium until the soup is warmed throughout.
- Meal Prep. Lately, I’ve been eating this for lunch and I keep it stored in 1/2-liter jars with lids so it’s easy to grab and heat up quickly.
Recipe Notes and Expert Tips
- I love fresh ginger in recipes, but sometimes I want the recipe to be quick, which is why I always keep minced ginger in my fridge which you can find in the ethnic section of your grocery store. This is a great addition to this soup, and with it already being minced it’s a super easy add.
- For some added flavor you can mix in any or all of the following: lime juice, chili garlic sauce, fresh cilantro, or some brown sugar to sweeten if up a bit.
- Be careful when blending your soup in the blender. Due to the heat of the soup it will cause pressure which could lift the top off the blender. Even though I have a Vitamix I still keep my hand on the lid when blending hot mixtures.
- Need more ideas for what to do with leftover turkey after Thanksgiving? Make some of this soup and add some turkey or even mix in some cranberry sauce.
FAQs
Yes, and I recommend freezing some if you’d like to make this soup for meal prep or in advance of when you plan on serving it. Let it cool completely before placing it into a freezer-safe container. It will last for up to 2 months.
If you can’t find canned pumpkin puree or would prefer to make this soup completely homemade then yes, you can absolutely use fresh pumpkin. You will need a sugar pumpkin and will then need to cook it and prepare it into a puree first.
This soup is on the thinner side but for a thicker soup, I suggest adding 2 cans of pumpkin puree and an additional onion.
Curried Pumpkin Soup
Equipment
- Dutch Oven
- Measuring Cups and Spoons
- Wooden Spatula
Ingredients
- 2 tablespoons Butter or coconut oil or ghee
- 1 medium Yellow Onion diced
- 2 tablespoons Red Curry Paste
- 2 teaspoons Minced Ginger
- 2 Garlic Cloves minced
- 1/2 teaspoon Ground Coriander
- 1 15 ounce can Pumpkin Puree
- 2½ cups Chicken Broth or vegetable broth
- 1 13.5 ounce can Coconut Milk
- 2 teaspoons Fish Sauce
Instructions
- In a large Dutch oven or heavy-bottomed pot melt the butter over medium-high heat and add the diced onions. Sauté for 5 to 7 minutes or until the onions have softened.
- Add the red curry paste, ginger, garlic, coriander, pumpkin puree, and mix in with the onions. Cook for 2 minutes to allow the flavors to enhance.
- Pour the chicken broth and coconut milk into the pot and stir into the mixture. Reduce heat to a simmer and continue cooking for 10 minutes.
- Pour the soup into a large blender (or working in batches) blend the soup until smooth. You can also use an immersion blender.
Notes
- I love fresh ginger in recipes, but sometimes I want the recipe to be quick, which is why I always keep minced ginger in my fridge which you can find in the ethnic section of your grocery store. This is a great addition to this soup and with it already being minced it’s a super easy add.
- For some added flavor you can mix in any or all of the following: lime juice, chili garlic sauce, fresh cilantro, or some brown sugar to sweeten if up a bit.
- Be careful when blending your soup in the blender. Due to the heat of the soup, it will cause pressure which could lift the top off the blender. Even though I have a Vitamix I still keep my hand on the lid when blending hot mixtures.
- Need more ideas for what to do with leftover turkey after Thanksgiving? Make some of this soup and add some turkey or even mix in some cranberry sauce.
Storage Information
- Leftovers. Place any leftovers in an air-tight container and keep them stored in the fridge for up to 1 week.
- Freezing Instructions. Let the soup cool completely and then place it in a freezer-safe container and store it for up to 2 months in the freezer. No need to thaw, just place the frozen soup into a large pot or Dutch oven and heat on medium until the soup is warmed throughout.
- Meal Prep. Lately, I’ve been eating this for lunch and I keep it stored in 1/2-liter jars with lids so it’s easy to grab and heat up quickly.
Such wonderful flavors in this soup and definitely great for the fall! It warms me right up!
Thanks, Jamie! I’m glad you like it.
The perfect winter warmer soup, the curry just gives it that great warming taste at the back of your throat 🙂
Thank you so much for sharing!!
I’m glad you liked it, Luke.
Such a wonderfully comforting fall soup! All those flavors sound amazing, especially with the addition of the red curry paste. Love all the options for variations too.
Thank you, Tara!
This sounds and looks incredibly delicious! I love the curry addition! I’ll give your yum recipe a try soon!
Thanks, Petro!
I can’t get enough pumpkin! This soup was delicious!
Thanks, Mindee! I’m a bit obsessed with it at the moment myself.