Pumpkin Curry Soup
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This Pumpkin Curry Soup made with canned pumpkin and curry powder is an incredibly simple soup, with surprising depth of flavor.
I love pumpkin curry soup for a crowd because it’s crazy delicious, but I also love it as a quicky late night snack because SOOOOO easy! Try it with a loaf of homemade French bread or even stir in some leftover broiled flank steak!
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Pumpkin Curry Soup
Pumpkin Curry Soup
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Pumpkin Curry Soup Ingredients
- Pumpkin – Pure pumpkin puree, canned. Make sure you don’t grab pumpkin pie filling by accident!
- Coconut milk – Unsweetened, canned, not in a carton. Full fat works best.
- Stock – Chicken, turkey or vegetable. Here’s how to make homemade chicken stock.
- Curry – You’ll want yellow curry powder for this recipe (here’s my absolute favorite brand).
- Seasoned salt – I am partial to Lawry’s seasoned salt.
How do you make a creamy pumpkin curry soup? (Step-by-step)
⭐ First, add all ingredients to a soup pot and whisk until smooth.
⭐ Next, bring to a simmer.
⭐ Then, lower heat and continue simmering until heated through to your desired temperature.
⭐ Finally, garnish as desired.
Serving suggestions
Want to go pumpkin crazy? Serve this easy soup with equally easy (and yummy) pumpkin biscuits. If you’re serving this over a holiday it also pairs perfectly with our crock pot ham recipe and cheesy scalloped potatoes with peas and ham.
More delicious soup recipes
- Creamy tortellini soup with sausage
- Wild rice soup with mushrooms
- Blended asparagus soup
- Chicken tortilla soup recipe
- See all our soup recipes!
More amazing recipes with pumpkin
- Pumpkin bread recipe
- Easy pumpkin cheesecake
- Pumpkin spice waffle recipe
- Baked pumpkin oatmeal
- See all our pumpkin recipes!
Tools we love
- Blue Mountain Hot Curry Powder (not actually hot, I promise!)
- Lodge Enameled Cast Iron Dutch Oven
- White Floppy Chef’s Hat
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How to Make Pumpkin Curry Soup
Pumpkin Curry Soup Recipe
Ingredients
- 1 can pure pumpkin about 15 ounces
- 1 can coconut milk (full fat is best) about 15 ounces (optional, reserve two tablespoons of coconut milk for garnish)
- 2 cups chicken or vegetable stock
- 1 ½ tablespoons yellow curry powder
- 1 teaspoon seasoned salt
Instructions
STOVE TOP DIRECTIONS
- Add all ingredients to a soup pot and whisk until smooth. Bring to a simmer.
- Continue to simmer low until heated through, stirring occasionally.
- If desired, drizzle with reserved coconut milk after ladling and immediately before serving.
INSTANT POT DIRECTIONS
- Add all ingredients to inner pot and whisk until smooth/incorporated.
- Set to 'sealing' and cook on manual (high pressure) for 1 minute.
- When cook time is finished, do a careful quick release (stop if it begins to sputter), or hit "cancel" and allow for a 10 minute natural pressure release.
- If desired, drizzle with reserved coconut milk after ladling and immediately before serving.
Notes
Nutrition
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Pumpkin Curry Soup
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