Vegetarian Pumpkin Soup

Whenever I find a new way to put a can of pumpkin to work, I’m thrilled.  This is in no small part 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.

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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Using Canned Pumpkin

You may not believe this lush soup comes from all pantry staples.  This soup delivers hard on flavor, but you can still definitely still taste the sweetness of the canned squash.  Evaporated milk (NOT condensed!) 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.  Which makes this soup not only a holiday treat (Thanksgiving! Christmas!) but also a weeknight dinner dream; just pair it up with a salad.

Vegan Pumpkin Soup

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

Pumpkin Curry Soup

What Kind of Curry to Use

The quickest answer is to say “curry powder”, a blend made by pretty much every spice company, available in pretty much every grocery store.  People from India might well roll their eyes at the notion that the words curry powder can be applied so simple to many blends of spices.  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.

Pumpkin Curry Soup

Substituting for Canned Pumpkin

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 two cups, and puree it in a blender or a food processor before adding it to the pot.  Make sure the squash is cooked until tender so it blends up into a smooth puree.

What to Serve with Pumpkin Curry Soup

Pumpkin Curry Soup

Other Soup Recipes:

Pumpkin Curry Soup

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Pumpkin Curry Soup

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


  • 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)


  • In a large pot or Dutch oven melt the butter over medium heat. Add the onion and saute 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 one 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.

Nutrition Information

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

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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