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This creamy pumpkin curry soup is a delicious way to enjoy Asian-inspired flavors during the cooler months. A cozy homemade soup with warm spices and rich pumpkin flavor, it's one of those easy Asian food recipes that's perfect for your collection of fall recipes.

Pumpkin Curry Soup

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 tablespoons olive oil or coconut oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons curry powder or to taste
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • 1 15-ounce can pumpkin puree, or 2 cups fresh pumpkin, cooked and pureed
  • 4 cups vegetable broth or chicken broth
  • 1 14-ounce can coconut milk
  • Salt and pepper to taste
  • Fresh cilantro pumpkin seeds, or a swirl of coconut milk, for garnish, optional

Instructions

  1. Heat the olive oil or coconut oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
  2. Add the minced garlic and grated ginger. Cook for 1–2 minutes, until fragrant.
  3. Stir in the curry powder, cumin, and turmeric. Cook for 1 minute to toast the spices.
  4. Add the pumpkin puree and stir to combine.
  5. Pour in the vegetable broth and coconut milk. Stir well and bring to a gentle simmer.
  6. Simmer for 15–20 minutes, stirring occasionally, to allow the flavors to meld.
  7. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend in batches.
  8. Taste and season with salt and pepper.
  9. Ladle into bowls and garnish with fresh cilantro, pumpkin seeds, or a swirl of coconut milk, if desired.

Recipe Notes

For a vegan version, use vegetable broth and coconut milk. You can use fresh pumpkin in place of canned pumpkin puree if desired.