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Creamy Curried Pumpkin Soup

A close-up of a bowl of vibrant orange curried pumpkin soup, garnished with cream, cilantro, pumpkin seeds, and crispy bits.
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A smooth, weeknight-friendly pumpkin soup with warming curry spices and coconut milk. This recipe is naturally vegetarian and can easily be made vegan.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 (15 ounce) cans pumpkin puree (not pumpkin pie filling)
  • 4 cups vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 tablespoon maple syrup (optional, for sweetness)
  • Salt and freshly ground black pepper to taste
  • Optional toppings: toasted pepitas, a drizzle of coconut milk, fresh cilantro

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and grated ginger to the pot. Cook for 1 minute more until fragrant.
  3. Stir in the curry powder, cumin, cinnamon, and cayenne pepper (if using). Cook for another minute, stirring constantly.
  4. Add the pumpkin puree and vegetable broth to the pot. Stir well to combine.
  5. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
  6. Carefully transfer the soup to a blender (you may need to do this in batches) or use an immersion blender directly in the pot. Blend until completely smooth and creamy.
  7. Return the soup to the pot if using a standard blender. Stir in the coconut milk and maple syrup (if using).
  8. Heat the soup gently over low heat until warmed through. Do not boil.
  9. Season with salt and black pepper to your taste.
  10. Serve hot, garnished with your favorite toppings.

Notes

  • For a thinner soup, add more vegetable broth or water until you reach your desired consistency.
  • You can use fresh pumpkin puree instead of canned. Roast a sugar pumpkin until tender, scoop out the flesh, and puree it.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.

Nutrition

Find it online: https://recipestokeep.com/curried-pumpkin-soup/