This velvety smooth, thick and creamy vegan Pumpkin Curry Soup is incredibly tasty, healthy and easy to make. The soup is lightly spiced with curry and just a touch of heat, so that the flavor of the pumpkin really shines through!
I prefer to use fresh pumpkin, and as with many of our soup recipes I like to roast the pumpkin first. This step is always optional, but it adds a ton of flavor to the pumpkin curry soup. My top choices are Kabocha, Red Kuri or Butternut squash, but any type of pumpkin you enjoy will work.
How to make fresh pumpkin puree for your pumpkin curry soup:
A one and a half pound pumpkin should yield approximately 2 cups of pumpkin puree. That’s equivalent to one 15 oz can of puree.
- Rinse the outside of your pumpkin.
- Cut the pumpkin in half from stem to base. Place it cut side down and slice it into about 1 inch thick slabs.
- You may either peel the skin now, or you can bake the pumpkin with the skin still on and scoop out the flesh once it is cooked.
- Place on a cookie sheet, and bake at 375°F for about 30 minutes until soft and tender.
- Remove from oven. If you left the skin on, let it cool a bit and scoop out the flesh.
- Place the cooked pumpkin in a food processor and puree until very smooth.
- Use the puree right away in any pumpkin recipe, or place in a container and refrigerate or freeze.
If you can’t find, or don’t want to use fresh pumpkins, you can always use canned pumpkin puree – just make sure it’s pure pumpkin, and not sweetened pumpkin pie filling. If you choose to use canned, just add it to the pot with the broth and coconut milk.
While we often enjoy our soups with a touch of chunky texture, we enjoy this pumpkin curry soup best when it’s impeccably creamy and velvety . Our personal preference is to use an immersion blender for achieving the desired smoothness. You can also use a blender, but be sure to safeguard your hands from the scalding steam by covering the lid with a towel and be super careful.
We think you’ll love this, too!
Pumpkin Curry Soup
- 4 cups pumpkin peeled, seeded and chopped, or 2-15 oz cans pure pumpkin puree
- 1 tbsp olive oil
- 1 cup onion chopped
- 4 cloves garlic minced
- 2 cups vegetable broth
- 13.5 oz coconut milk unsweetened
- 1 tbsp curry powder
- 1-2 tsp Gochujang, Sriracha or your favorite hot sauce (optional)
- salt & pepper
- Preheat the oven to 400 F.
- Peel and seed the pumpkin. Cut into 2 inch chunks, and roast for about 30 minutes until the pumpkin is nicely caramelized.
- Heat the oil in a Dutch oven or large pot over medium heat and saute the onions until translucent. Add the garlic and saute a couple of more minutes.
- Add the roasted pumpkin (or canned pumpkin puree), broth, coconut milk, curry powder, and salt & pepper to taste.
- Let soup simmer for 15 minutes. Remove from heat and blend soup with an immersion blender. You can also add about half the soup at a time to a blender and puree. If you use a blender be careful of the steam and use a towel over the lid to protect your hands.
- Add a bit more broth if the soup is too thick.