Pumpkin Curry Soup Recipe

Okay, soup and pumpkin have to be the two most quintessential fall things. Who doesn’t love a bowl of soup to warm you up as the temperature drops? And pumpkin? Do I need to say more? This pumpkin curry soup recipe is creamy, warming, and so perfect for the fall. I promise, you’ll love it!

❤️ Why You’ll Love This Pumpkin Curry Soup Recipe

• Incredibly Nutritious: Pumpkin provides impressive health benefits including vitamin A, antioxidants, and immune support.
• Plant-Based & Gluten-free: This recipe is seriously is naturally vegan, gluten-free and so delicious!
• Fall Perfect: Captures all the cozy autumn vibes in one satisfying bowl.

🍲 Ingredients

Fresh Pumpkin or Butternut Squash – Pumpkin is incredibly nutritious with an impressive list of benefits, especially rich in vitamin A and antioxidants that can help boost your immunity (perfect for cold and flu season). You can throw it into smoothies, cooking, and baking. Butternut squash works equally as wonderful as a substitute if you don’t have or prefer pumpkin.

Red Curry Paste – This ingredient is crucial for authentic Thai-inspired flavor and brings aromatic depth to the soup. You can find it easily in the Asian aisle at the grocery store, and it’s so versatile for many other recipes beyond this pumpkin curry soup.

👩‍🍳 How to Make Pumpkin Curry Soup Recipe

1. Preheat the oven to 350F and line one baking tray with parchment paper.
2. Peel the pumpkin or butternut squash and dice it into small pieces. Spread onto the baking tray, drizzle with olive oil, and season with salt & pepper. Roast the pumpkin or squash for 30-45 minutes, until slightly soft and golden.
3. For the soup, in a large soup pot add the vegan butter and heat for 20-30 seconds on medium-low heat before adding your yellow onion. Sweat this out for around 5 minutes.  Stir often to avoid burning.
4. Add whole peeled garlic cloves and cook for 3-5 minutes before adding your red curry paste, smoked paprika, cumin, curry, spicy curry, and salt. I let this cook for another 3-5 minutes. The longer you let them cook, the more fragrant the soup.
5. Remove the lid, increase the heat to high and add the coconut milk, veggie stock, lime juice, and butternut squash (add around 5 cups cooked pumpkin or squash and reserve some for topping). Adjust seasoning if desired. Stir till everything is well combined and then bring mixture to a boil. Cook for 10-12 minutes. Transfer to a blender; blend until smooth.
6. Serve with fresh cilantro, sprouts of choice, roasted pumpkin or squash, and coconut cream.

🪄 Tips and Tricks

• Roasting Time: The longer you roast the pumpkin, the deeper the caramelized flavor becomes.
• Spice Timing: Letting spices cook for the full time develops more fragrant, complex flavors.
• Heat Level: Start with less curry powder and adjust to taste – you can always add more but can’t take it away.
• Consistency: Add more stock if you prefer thinner soup, or reduce liquid for thicker texture.

🗒 Substitutions

• Coconut Milk: Use coconut milk from a carton or any other milk that suits your family if canned isn’t available.
• Veggie Stock: Use 900mL water with 2 tablespoons vegetable stock paste if you don’t have prepared stock.
• Lime: Lemon juice or 2 tablespoons apple cider vinegar work if you don’t have lime.
• Heat Preference: Use regular curry powder instead of hot curry powder for milder flavor that’s family-friendly.

🗒 Best served with

• No Knead Dutch Oven Bread Recipe With Seeds
• Roasted Chickpea Salad with Beets and Blackberry Dressing
• Greek Sheet Pan Dinner
• Easy Coffee Cake Recipe

👝 How to Store Leftovers

Store pumpkin curry soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk or stock if it thickens too much.

🤔 Common Questions

Pumpkin Curry Soup Recipe

5 from 1 vote

🎃 This Pumpkin Curry Soup is cozy fall perfection! Creamy, aromatic, and totally customizable – your new autumn comfort food obsession!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Vegan Meals

Cuisine Soup

Servings 8

Calories 122 kcal

Ingredients

  

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• 2 medium-sized pumpkins or 2 medium-sized butternut squash
• 2 tbsp vegan butter
• 2 medium yellow onions roughly chopped
• 4 garlic cloves roughly chopped or whole
• 2 tbsp. red curry paste
• 1 1/2 tbsp. spicy curry powder can use regular curry powder
• 1 tsp cumin spice
• 1 tsp smoked paprika
• 400 ml can coconut milk save some cream for topping
• 900 ml vegetable broth
• Juice of half a lime
• 1 tbsp salt to taste at the end

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Instructions

 

• Preheat the oven to 350F and line one baking tray with parchment paper.
• Peel the pumpkin or butternut squash and dice it into small pieces. Spread onto the baking tray, drizzle with olive oil, and season with salt & pepper. Roast the pumpkin or squash for 30-45 minutes, until slightly soft and golden.
• For the soup, in a large soup pot add the vegan butter and heat for 20-30 seconds on medium-low heat before adding your yellow onion. Sweat this out for around 5 minutes.  Stir often to avoid burning.
• Add whole peeled garlic cloves and cook for 3-5 minutes before adding your red curry paste, smoked paprika, cumin, curry, spicy curry, and salt. I let this cook for another 3-5 minutes. The longer you let them cook, the more fragrant the soup.
• Remove the lid, increase the heat to high and add the coconut milk, veggie stock, lime juice, and butternut squash (add around 5 cups cooked pumpkin or squash and reserve some for topping). Adjust seasoning if desired. Stir till everything is well combined and then bring mixture to a boil. Cook for 10-12 minutes. Transfer to a blender; blend until smooth.
• Serve with fresh cilantro, sprouts of choice, roasted pumpkin or squash, and coconut cream.

Notes

Pumpkin: if you don’t have access to pumpkins, just use a squash!

Spices: if you don’t do well with spice then use regular curry spice.

Coconut Milk: if you do not have coconut milk (from a can) on hand, then use coconut milk from a carton or any other milk that best suits you and your family.  The coconut milk does add a nice flavour but would be fine without it!

Vegetable Stock: if you do not have vegetable stock, then use 900mL of water and 2 tbsp. of vegetable stock paste.  Any stock would work here depending on your diet.

Curry Paste: the coconut paste is crucial in this recipe, it’s so easy and versatile! I find mine in the Asian aisle at the grocery store.

Lime: if you don’t have lime then use lemon or apple cider vinegar (around 2 tbsp.).

Nutrition

Serving: 8 | Calories: 122kcal | Carbohydrates: 13.2g | Protein: 2.2g | Fat: 7.9g | Saturated Fat: 5.7g | Polyunsaturated Fat: 0.6g | Sodium: 1258.2mg | Fiber: 3.3g | Sugar: 4.7g

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