Pumpkin Curry Soup
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This Pumpkin Curry Soup is a cozy, gently spiced soup with a velvety texture and warm, layered flavor. It's simple to make with pantry ingredients, comes together in about 30 minutes, and is lovely as a first course for Thanksgiving or any autumn dinner.
If you love pumpkin soup, try my Panera Autumn Squash Soup or this Coconut Curry Pumpkin Soup recipe.
Recipe Overview
- Time: About 30 minutes (10 min prep, 20 min cook)
- Serves: 4 to 6
- Flavor: Warm, gently spiced, smooth, and creamy
- Make Ahead: Yes - prepare the base ahead and stir in the cream just before serving
- Occasions: Thanksgiving first course, cozy fall dinners, lunches, or meal prep
What I Love About This Soup
Rich in autumnal flavors, Pumpkin Curry Soup is a robust, seasonal favorite. It’s a rich, colorful addition to any fall or winter meal, yet filling enough to make a meal all on its own.
This is one of those quietly comforting fall soups that feels both seasonal and special, without requiring much time in the kitchen. The pumpkin provides a natural sweetness, the curry adds warm depth of flavor, and the cream gives it a velvety finish that makes every spoonful feel just right for chilly days.
I love how beautifully this soup fits into a Thanksgiving menu. It's light enough to start a festive meal, yet distinctive and elegant. And since it comes together so quickly - with mostly pantry ingredients - it's an easy addition to the holiday table that feels thoughtful and memorable.
If you love squash soups, try my Butternut Squash Soup for another quick and easy recipe. Or see my entire soup recipe collection for more pureed soup ideas!
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Ingredients
Here’s what you need to make this easy, delicious soup:
- Butter: Just enough to soften the onion and leek and add a layer of richness.
- Onion & Leek: The combination gives the soup a gentle sweetness and balanced flavor base.
- Garlic (optional): If you enjoy a hint of garlic warmth, add it in with the onion.
- Pumpkin Purée: Use pure pumpkin (not pie filling). Canned works beautifully here.
- Chicken or Vegetable Broth: Either works. Choose vegetable broth to keep the soup vegetarian.
- Curry Powder: A warm, aromatic spice blend that pairs naturally with pumpkin.
- Ground Ginger, Nutmeg, Coriander & Cardamom: These small additions layer the flavor without overpowering.
- Bay Leaf: Adds subtle depth while the soup simmers.
- Half-and-Half or Cream: Gives the soup its silky texture. Stir in right at the end.
- Salt & Pepper: Season well to bring all the flavors forward.
- Optional Garnish: Toasted pepitas, a swirl of cream, fresh herbs, or a drizzle of olive oil.
How to Make Pumpkin Curry Soup
The soup is simple to make in about 30 minutes.
- Sauté the aromatics: In a medium soup pot, melt the butter over medium heat. Add the onion and leek; cook until soft, 4-5 minutes.
- Combine and simmer: Stir in the pumpkin purée, broth, curry powder, ginger, nutmeg, coriander, cardamom, bay leaf, salt, and pepper. Bring to a simmer and cook for about 15 minutes.
- Blend until smooth: Remove the bay leaf. Use an immersion blender (or carefully transfer to a blender) and blend until silky.
- Finish: Return to the pot and stir in the half-and-half (or cream). Warm gently (do not boil). Taste and adjust seasoning.
Variations
- Extra Silky: Add a pat of butter or a splash of cream just before serving, then blend briefly again.
- Vegetarian / Vegan: Use vegetable broth. For vegan, replace cream with canned coconut milk or cashew cream.
- Spicier: Add a pinch of cayenne or a spoonful of red curry paste.
- Fresh Pumpkin: Roast peeled, cubed sugar pumpkin until soft; puree and use in place of canned.
Serving Ideas
- Serve as a first course for Thanksgiving or autumn dinner parties.
- Pair with warm, crusty bread, like this quick no-knead rosemary bread, focaccia, or simple dinner rolls.
- Add a salad: arugula + shaved parmesan + olive oil + lemon is perfect here.
- For presentation, finish with pepitas, cream swirls, chopped chives, or smoked paprika.
How to Make Mini Pumpkin Soup Bowls
Mini pumpkin bowls make a beautiful and festive presentation, especially for Thanksgiving or autumn gatherings. Here's how to prepare them:
- Choose the Pumpkins: Look for sugar pumpkins or pie pumpkins that are small enough to serve individually. They should be firm and free of soft spots.
- Preheat the Oven: Heat the oven to 375°F (190°C).
- Prepare the Pumpkins:
- Slice just the top off each pumpkin to create a lid.
- Use a spoon to scoop out the seeds and stringy pulp, leaving the sides about ½-inch thick.
- If the pumpkins wobble, shave a thin slice off the bottom to help them stand level.
- Season and Roast:
- Brush the inside lightly with olive oil or melted butter.
- Sprinkle with a little salt and pepper.
- Place the pumpkins cut-side down on a parchment-lined baking sheet.
- Roast for 20-30 minutes, depending on size, until just tender but still structurally firm.
(They should hold the soup without collapsing.)
- Serve: Ladle warm soup into the roasted pumpkins. Garnish and serve immediately.
Tip: If you're making these for a holiday meal, you can roast the pumpkins earlier in the day. Let cool, then rewarm in the oven while heating the soup.
Recipe FAQs
Yes. Make the soup without the cream up to 1 day in advance. Cool, cover, and refrigerate. Rewarm gently, then stir in the cream just before serving.
Yes, freeze before adding the cream. Then, thaw, reheat, and stir the cream in after warming.
Yes - it works beautifully and gives a subtle sweetness. Use full-fat canned coconut milk for the best texture, like we did in our Coconut Curry Pumpkin Soup.
Simmer the soup uncovered to thicken. To thin, add more broth until it reaches the consistency you like.
More Fall and Winter Soup Recipe Ideas
If you love cool-weather soup, here are some more recipes you’ll enjoy!
- Grandmother's Tomato Potato Soup
- 35 Winter Soup Recipes
- Crock Pot Chicken and Rice Soup
- New Year’s Day Black Eyed Peas Soup
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Pumpkin Curry Soup Recpe
Equipment
Ingredients
- 2 tablespoons butter
- 1 large onion chopped
- 2 garlic cloves chopped
- 1 medium leek white part only, chopped
- 1 (15-oz) can pure pumpkin puree
- 4 cups chicken broth plus more broth or water for desired consistency
- 1 teaspoon salt
- 1/2 teaspoon curry
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cardamom
- 1 bay leaf
- 1 cup half and half or cream
- salt and freshly cracked pepper to taste
Instructions
- In a medium soup pot, melt butter and saute onion and leek until soft. Stir in pumpkin, chicken broth, salt, spices, and bay leaf. Bring to a boil.
- Lower heat and simmer, uncovered, for 15 minutes, or until the vegetables are tender.
- Remove the bay leaf, puree in a blender for a smooth texter. Return to the soup pot and add half-and-half. Continue to cook over medium heat until heated through.
Notes
- Make Ahead: You can prepare the soup base up to 1 day in advance. Let it cool, then refrigerate in a covered container. When ready to serve, warm gently on the stove and stir in the half-and-half or cream just before serving.
- Freezing: For the best texture, freeze before adding cream. Thaw in the refrigerator, warm on the stovetop, then stir in cream to finish.
- Consistency: If the soup seems too thick, add a little extra broth until it reaches the texture you like. To thicken, simmer uncovered for a few minutes more.
- Vegetarian / Vegan Option: Use vegetable broth in place of chicken broth. For vegan, replace the half-and-half with canned coconut milk or cashew cream.
- Pumpkin Purée Note: Be sure to use 100% pumpkin purée, not pumpkin pie filling. Pie filling contains added sugar and spices and will change the flavor of the soup.
- Serving Idea: This soup is lovely served in small roasted pumpkins for a festive touch. Roast sugar pumpkins at 375°F for 20-30 minutes until just tender but still sturdy enough to hold the soup.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.