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–+ servings
Square closeup image of pumpkin curry soup in a hollow roasted sugar pumpkin on a wooden serving board.
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Pumpkin Curry Soup Recpe

This Pumpkin Curry Soup is incredibly delicious, rich, and creamy. Simple to make in 30 minutes, it's a fall favorite or perfect Thanksgiving soup.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 113kcal
Author: Stephanie Wilson

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

  1. 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.
  2. Freezing: For the best texture, freeze before adding cream. Thaw in the refrigerator, warm on the stovetop, then stir in cream to finish.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Serving: 1g | Calories: 113kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 1142mg | Fiber: 3g | Sugar: 7g