Easy Curry Pumpkin Soup (20 Minutes)

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This curry pumpkin soup tastes gourmet but comes together in about 20 minutes with canned pumpkin and pantry staples. It’s creamy, warmly spiced (not too spicy!) and just a little sweet. Serve it as a first course for a holiday dinner or with crusty bread and a salad for an easy weeknight meal.

Tips

• Cook the curry powder in the butter. Toasting it with the flour for a minute brings out the flavor.
• Whisk in the broth slowly so the soup stays smooth with no lumps.
• Adjust the heat. Curry powders vary. Start with less if your family is sensitive to spice; add a pinch of cayenne if you like it hot.
• Top it. Toasted pumpkin seeds, a swirl of cream or a sprinkle of cilantro.

Variations

For a dairy-free version, use olive oil instead of butter and a can of coconut milk instead of half-and-half. Coconut and curry are delicious together.

Mandie

Easy Curry Pumpkin Soup

Creamy, gently spiced pumpkin soup made with canned pumpkin. Ready in 20 minutes.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 tbsp butter
• 3 tbsp all-purpose flour
• 2 tbsp curry powder or less for mild
• 4 cups vegetable broth
• 1 (29 oz) can pumpkin puree
• 1 1/2 cups half-and-half
• 2 tbsp soy sauce
• 1 tbsp granulated sugar
• salt and pepper to taste
• 2 tbsp pumpkin seeds optional, for topping

Method

 

1. If using pumpkin seeds, toast them on a baking sheet at 375°F until lightly browned, about 8 minutes.
2. Melt the butter in a large pot over medium heat. Whisk in the flour and curry powder and cook, stirring, for 1 minute.
3. Slowly whisk in the broth and cook until slightly thickened.
4. Whisk in the pumpkin, half-and-half, soy sauce and sugar. Season with salt and pepper.
5. Bring just to a boil, then remove from the heat. Serve topped with the toasted pumpkin seeds.

Notes

Use coconut milk and olive oil for a dairy-free version.

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Curry pumpkin soup FAQ

Can I use fresh pumpkin?

Yes. Use about 3 1/2 cups of roasted, pureed pumpkin or butternut squash.

Can I make it ahead?

Yes. It keeps 4 days in the fridge. Reheat gently and thin with a little broth if needed.

Can I freeze it?

Yes, though soups with half-and-half can separate a little. Whisk well while reheating.

You might also like:

• Butternut Squash Soup with Sausage
• Pumpkin Corn Chowder
• Easy Pumpkin Chili