Creamy Pumpkin Curry Soup
With fall in full swing and winter around the corner, it’s officially soup season! Hot on the heels of my crockpot pumpkin soup, this curried pumpkin soup is delicious, creamy, and satisfying. And, because you start with a can of pumpkin, it’s super simple to make. Every spoonful is filled with rich pumpkin wrapped in curry spices. It’s the perfect recipe to hunker down with in colder weather. How long it takes: 20 minutes Equipment you’ll need: large saucepan or soup pan, immersion blender Servings: 5
Why You’ll Love This Curried Pumpkin Soup Recipe
Creamy, without the cream. Creamy soups are often loaded with heavy cream. However, this soup gets its creaminess from light and protein-rich Greek yogurt. Easy to make. The base of this soup is canned pumpkin, and it really couldn’t be easier to make. Canned pumpkin is so handy; I keep a can or two in my pantry year-round specifically for soups and stews. Full of curried flavor. This pumpkin soup is incredibly rich, bursting with the bright, warm curry flavors of coriander, turmeric, cumin, fennel, ginger, and garlic, and more.
Ingredients You’ll Need
Let’s go over some of the key ingredients you’ll need to make this pumpkin curry soup. You’ll find the printable recipe card below, with full instructions, measurements, and nutrition information.
Canned Pumpkin: You’ll need a 15 oz. can of pumpkin purée. It’s 100% pure pumpkin. Don’t buy canned pumpkin pie filling by mistake because that has added sugar and spices that won’t work well in your soup. Celery, Onion, Garlic: These savory vegetable basics add flavor and nutrition to the soup. Any type of onion is fine. I usually use a yellow cooking onion for soups. They store well in the pantry and are just the right size. If you prefer, you can omit the garlic. Coconut Oil: A bit of oil is needed to sauté the veggies. Really any type of oil is fine. Curry Powder: Use your favorite blend or try my homemade curry seasoning. Curry is such a warm blend of spices. Try it in my curried chicken salad which goes great with this soup, by the way! Chicken or Vegetable Broth: Either one is fine but if you can, choose a low-sodium product. Greek Yogurt: Use full-fat Greek yogurt for the best texture. Coconut milk or sour cream are good substitutes. You can also use heavy cream. Honey (Optional): Because the yogurt is a bit tangy, you may want to add a little sweetener to balance things out. Taste the soup and decide. Maple syrup or brown sugar are good choices, too. Pumpkin Seeds to Garnish: Shelled pumpkin seeds are often called pepitas. They are green in color even when they are roasted. I love to jazz them up by adding different flavors to them (see my guide on pumpkin seeds (pepitas) eight ways).
How To Make Pumpkin Curry Soup
Have this cozy soup recipe on the table in 20 minutes or less. It’s the best weeknight meal that takes hardly any effort. Let’s get started!
Saute the veggies. Add chopped celery and onion to a large saucepan or soup pan with a little oil. Sauté for five minutes or so until they soften. Add the garlic, stirring constantly, for a minute or until it starts to smell really fragrant. Toast the spices. Add the curry powder to the pan and toast it a little, stirring constantly. This quick step deepens the flavor of the spices and is worth the extra minute it takes. Combine. Stir in the broth and canned pumpkin and bring the soup to a simmer. You can blend your soup right away, or let the soup simmer a while if you’re not quite ready to serve it. Blend. When you’re ready, with an immersion blender, carefully purée the soup. Be mindful of splatters. I like to set the pan in the sink while I blend. Carefully tilt the pan while you process the soup. This little trick really works well for a nice evenly creamy soup. Finish and serve. Over very low heat, stir in the Greek yogurt gradually. Check the seasoning to see if the soup needs more salt, pepper, or a bit of sweetener. A squeeze of honey really goes great with the curry flavor. Serve the soup immediately or keep it warm over very low heat.
Tips for the Best Curried Pumpkin Soup
Keep the following tips in mind for the absolute best 20-minute pumpkin curry soup:
Don’t overheat. After you’ve added the Greek yogurt, make sure that if you’re not serving your soup right away, you don’t let it overheat. You don’t want the soup to boil or it may curdle. If your soup tastes bland, stir in additional seasoning. Often, just a bit more salt can make a big difference. A teaspoon of apple cider vinegar or a squeeze of orange juice adds a little acidity which can balance out the flavor. If you’re not into creamy soups, give this red lentil soup a try. It’s always a hit! Folks love my turkey quinoa chili too. Both of those recipes are really healthy and easy to make.
Make This Pumpkin Soup Recipe Your Own
This soup is a savory, spiced, and warming meal as it is, but you can always get creative with your ingredients! Here are some ideas:
Make this soup vegan. Substitute coconut milk for the Greek yogurt in this recipe, and use a vegan sweetener, like agave. Substitute cream for the Greek yogurt. If you prefer, stir in milk or cream instead of the broth and Greek yogurt. Stir in more curry powder, nutmeg, ginger, or cinnamon. Add a bit of garlic powder or onion powder to enhance the flavors. For a Southwestern variation, omit the curry and substitute chili powder, cumin, smoked paprika, or chipotle chili powder.
Ways to Serve Pumpkin Curry Soup
Serve this curried pumpkin soup garnished with pepitas, seasoned oyster crackers, or homemade croutons. This savory nut-free granola is actually so good on soup, too! Pumpkin curry soup goes great with homemade cornbread or Texas toast garlic bread and a side of green arugula salad or warm kale salad. A crunchy, buttery air fryer grilled cheese is also the perfect way to enjoy a bowl of soup, bistro-style.
Storage and Reheating
Fridge. Refrigerate leftover soup for up to 5 days. To reheat, heat the soup gently in a saucepan on the stove or individual portions in the microwave. Freezer. This soup freezes well and will keep for up to three months. I often freeze it in individual serving portions so I can pull one out when I’m craving something warm and cozy.
