Pumpkin Curry Soup

5 from 12 votes

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Creamy and fragrant with a curry blend, this flavorful and satisfying soup comes together in a snap from pantry ingredients.

Pumpkin Curry Soup

You may not believe this lush soup comes entirely from canned pumpkin and a handful of pantry staples. Evaporated milk is the other canned ingredient that adds richness and creaminess to the soup, and the rest of the items are hopefully things you also have on hand. This makes this gluten-free soup recipe not only a holiday treat (Thanksgiving! Christmas!) but also a weeknight dinner dream. Pair it up with a salad like this Autumn Salad with Cranberries and Goat Cheese, or Grilled Vegetable Pasta Salad and some Three Cheese and Prosciutto Stuffed Biscuits for a delicious fall dinner!

Whenever I find a new way to put a can of pumpkin to work, I’m thrilled. This is in no small part due to the fact that I tend to buy a few cans at the beginning of the fall season without taking into account the cans that have been tucked away in the back of the pantry from last year. This usually happens more than once per autumn.

Two white bowls of Pumpkin Curry Soup.

Pumpkin Curry Soup: Creamy and fragrant with a curry blend, this flavorful and satisfying soup comes together in a snap from pantry ingredients.

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Ingredients

Canned pumpkin, curry powder, and other soup ingredients on marble.
  • Yellow onion
  • Garlic 
  • Flour – Helps thicken the texture of the soup.
  • Curry powder – If you have a favorite homemade curry blend, use it here. Otherwise, pick your favorite curry powder to season this creamy soup.
  • Ground coriander – Adds a fresh yet earthy note.
  • Vegetable broth – Keeps this soup vegetarian; I prefer less-sodium broth to control the amount of salt in the finished dish.
  • Pureed pumpkin – Not the pumpkin pie filling! This recipe calls for just a regular can of pureed pumpkin.
  • Evaporated milk – Adds some creaminess.

Variations

  • To make vegan curried pumpkin soup, use vegetable oil instead of butter and replace the evaporated milk with a can of coconut milk.
  • If you have some simply cooked fresh pumpkin or squash, you can feel free to replace the canned pumpkin with the cooked squash you have. Use about 2 cups, and puree it in a blender or a food processor before adding it to the pot. Please make sure the squash is cooked until tender so it blends up into a smooth puree.
Ladle scooping Pumpkin Curry Soup from a pot.

How to Make Pumpkin Curry Soup

  1. Sauté the aromatics and spices: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and sauté for 5 minutes until tender and lightly golden, then add the garlic, flour, curry powder, coriander, and cayenne (if using) and cook, stirring often, for 1 more minute until you can smell the garlic and spices.
  2. Add broth: Slowly add the broth, whisking all the while. Bring to a simmer over high heat, whisking frequently, then lower the heat and simmer for about 10 minutes until the soup has thickened a bit.
  3. Add pumpkin and milk: Whisk in the pumpkin and evaporated milk and continue whisking until the soup is creamy and fairly smooth. Add salt and pepper to taste.
  4. Serve: Serve hot, with croutons if desired.
Woman placing croutons in a bowl of Pumpkin Curry Soup.

FAQs

What is the best type of curry for pumpkin curry soup?

The quickest answer is to say “curry powder,” a blend made by pretty much every spice company and available in pretty much every grocery store. In India, there are hundreds if not thousands of curry spice blends, varying from region to region, household to household, restaurant to restaurant.

If you are a curry aficionado or even a plain old curry fan, then you have a world of exploration ahead of you as you dig into the various combinations of spices that fall into the curry category. And within India, there are also infinite numbers of curry pastes. Then — outside of the vast choices within that subcontinent —you can head into the world of other Asian curries, such as Thai, Chinese, Filipino, as well as Caribbean-influenced curries. The world of curry is humungous, and this soup is a great way to explore the different types of powders, pastes, and blends.

What to Serve With Pumpkin Curry Soup

Bowl of Pumpkin Curry Soup topped with croutons.

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5 from 12 votes

Pumpkin Curry Soup

Creamy and fragrant with a curry blend, this flavorful and satisfying soup comes together in a snap from pantry ingredients.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 People
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Ingredients 

  • 2 tablespoons unsalted butter
  • ½ cup chopped yellow onion
  • 1 clove garlic (finely minced)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon curry powder
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper (optional)
  • 3 cups vegetable broth
  • 1 can (15-ounce) pureed pumpkin (not pumpkin pie filling)
  • 1 can (12-ounce) evaporated milk
  • Kosher salt and freshly ground pepper (to taste)
  • Torn Croutons (to serve; optional)

Instructions 

  • In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and sauté for 5 minutes until tender and lightly golden, then add the garlic, flour, curry powder, coriander, and cayenne (if using) and cook, stirring often, for 1 more minute until you can smell the garlic and spices. Slowly add the broth, whisking all the while. Bring to a simmer over high heat, whisking frequently, then lower the heat and simmer for about 10 minutes until the soup has thickened a bit.
  • Whisk in the pumpkin and evaporated milk and continue whisking until the soup is creamy and fairly smooth. Add salt and pepper to taste. Serve hot, with croutons if desired.

Notes

To make vegan curried pumpkin soup, use vegetable oil instead of the butter, and replace the evaporated milk with a can of coconut milk.

Nutrition

Calories: 160kcal, Carbohydrates: 17g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 27mg, Sodium: 538mg, Potassium: 359mg, Fiber: 3g, Sugar: 10g, Vitamin A: 11570IU, Vitamin C: 5mg, Calcium: 181mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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