Go Back
–+ servings
two bowls of pumpkin curry soup topped with pumpkin seeds and cilantro leaves
Print

Pumpkin Curry Soup Recipe

Pumpkin Curry Soup! This spicy pumpkin soup is made with Thai red curry paste and coconut milk. It's vegan and gluten-free, plus it's easy to make, super quick, and incredibly delicious!
Course Soup
Cuisine American
Diet Gluten Free, Vegan
Keyword Pumpkin Curry Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 298kcal
Author Katie Trant

Ingredients

  • 4 pound pumpkin approx 10 cups of pumpkin peeled and cubed
  • 2 Tablespoons extra virgin olive oil
  • 1 large yellow onion peeled and diced
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 4 cups vegetable broth more for a thinner soup
  • 14 oz can full-fat coconut milk
  • 2 Tablespoons Thai red curry paste more or less to taste
  • salt and pepper to taste
  • lime juice, cilantro, and pumpkin seeds to serve
US Customary - Metric

Instructions

  • Heat the oil in a large heavy-bottomed pot over medium-high heat.
    2 Tablespoons extra virgin olive oil
  • Add the onions, and sauté until translucent, stirring often. 
    1 large yellow onion
  • Add the minced garlic and grated ginger. Sauté for another 2-3 minutes, until the onions have begun to brown. 
    3 cloves garlic, 1 tablespoon freshly grated ginger
  • Add the diced pumpkin, and stir to combine with the onions and garlic. Cook for 2-3 minutes, stirring once or twice more. 
    4 pound pumpkin
  • Add the vegetable broth - it should just cover the pumpkin - and the curry paste. 
    4 cups vegetable broth, 2 Tablespoons Thai red curry paste
  • Bring the soup to a boil, then cover, reduce the heat, and simmer for 15-20 minutes, until the pumpkin is fork tender. 
  • Remove the soup from the heat and purée until smooth with an immersion blender.
  • Add the coconut milk and a squeeze of lime juice and stir to combine. 
    14 oz can full-fat coconut milk , salt and pepper
  • Taste the soup and adjust the seasonings as desired. 
  • Serve the soup with cilantro, lime wedges, and toasted pumpkin seeds. 
    lime juice, cilantro, and pumpkin seeds

Notes

  • Nutrition values are an estimate only. 
  • What kind of pumpkin do you use for this soup? The best pumpkin for soup is one that's on the small side, firm, and a bit sweet. I used Jarrahdale pumpkin, but Muscat or Blue Hubbard pumpkins would also work well. Pie pumpkins are also fine, or you can use butternut squash if that's what you have on hand!
  • If you've got roasted pumpkin puree stashed in the freezer or have canned pumpkin puree you want to use up, you'll want about 3.5 cups of purée to replace the pumpkin in this recipe.
  • Help! I don't have an immersion blender! No problem. Either you can transfer the soup in batches to a regular blender (BE VERY CAREFUL WHEN BLENDING HOT LIQUIDS!) or if you don't have a blender you can use a food mill.
  • Can I make this soup spicier / less spicy? Yup. Just add a little bit of curry paste at a time until you reach your desired level of spiciness. Remember you can always add more, but you can't take it out.

Nutrition

Calories: 298kcal | Carbohydrates: 28g | Protein: 5g | Fat: 21g | Saturated Fat: 14g | Sodium: 641mg | Potassium: 1244mg | Fiber: 3g | Sugar: 13g | Vitamin A: 26865IU | Vitamin C: 31.8mg | Calcium: 90mg | Iron: 3.7mg