Have you tried pumpkin dishes yet this fall? Warm yourself inside out with this delicious curry pumpkin soup. This mildly spicy, butter-smooth soup is made with pumpkin puree, coconut milk, vegetable broth, and some spices, which takes this soup to the next level! 

Pumpkins are something that everyone craves every Halloween and Thanksgiving as they can be displayed for a show, and even they are delicious when you make recipes. When pumpkins are sliced and cut, they can be easily cooked as roasted, pureed into soup, or baked into pies. You can also prepare the seeds in many ways. 

Everyone, mostly kids, loves to enjoy this curry pumpkin soup besides bread, chips, salad, or main course. Below, you can see the beneficial sides of pumpkins and how you can make homemade pumpkin puree, vegetable broth, and obviously, the curry pumpkin soup recipe.  

Also try our delicious, Vegan Creamy Pumpkin Soup, Jamaican Pumpkin Soup Pureed, and Easy Vegetable Pumpkin Soup

Close up of curry pumpkin soup

Pumpkin health benefits:

Pumpkins are a very healthy and delicious vegetable that is popular on Halloween and thanksgiving. It is occasionally displayed on Halloween as a decoration or as a pie filling in thanksgiving. 

While it is commonly known as a vegetable but scientifically, it’s a fruit as it has seeds in it. But nutritionally, it is the same as vegetables rather than fruits. There are many different ways you can use pumpkins to prepare desserts, soups, salads, curries, preserves, and as a substitute for butter. Read More Pumpkin Nutrition

Below, I have examined some of the nutrition benefits of pumpkin and how you can include it in a healthy diet. 

  • Pumpkin is rich in antioxidants which can increase the body’s metabolic process and reduce the risk of chronic disease. 
  • It has antioxidants like alpha-carotene, beta-carotene, and beta-cryptoxanthin, protecting cells from damage against free radicals. 
  • Pumpkins contain a rich amount of vitamin A, C, and E, which can boost our immunity system. It can help our body fight against infections and heals wounds faster.
  • Pumpkins are high in vitamin A, zeaxanthin, and lutein, which can protect our eyes against sight loss, lowers the risk of age-related macular degeneration and cataracts.
  • Pumpkin is dense in nutrition, low in calories, and you can have more of it as it is a weight loss-friendly food. 
  • It has carotenoids, which lowers the risk of throat, stomach, pancreas, and breast cancers. 

curry pumpkin soup ingredients in pot

Curry Pumpkin Soup recipe:

  • 2 tablespoons olive oil
  • 1 medium onion
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 2 sprigs thyme
  • 1 tablespoon Curry Powder -Chief Brand
  • ½ teaspoon cumin powder
  • 1 (14-ounce can) coconut milk
  • 1 ½ cups pumpkin puree
  • 3 cups veggie broth
  • 1 green onion
  • 1/2 teaspoon salt
  • ¼ teaspoon Cayenne pepper

curry pumpkin soup cooking in pot with coconut milk and pumpkin puree

How to make homemade pumpkin puree? 

Pumpkin puree is the main theme of making curry pumpkin soup. To make this, you need only two ingredients: salt and pumpkin. Salt is technically optional, so you can skip it if you want. Making pumpkin puree will take 45 to 60 minutes of roasting time, but it’s not really bad as it makes your home smell amazing. 

You can make this recipe in advance if you want. It will stay fresh in the refrigerator for one week and months in the freezer. To make pumpkin puree, 

  • Heat the oven to 400℉. Line a baking sheet with parchment paper. 
  • Take two smallish pumpkins, clean them properly and cut the pumpkin in half. Use a scoop or spoon to scrape out the pulp and seeds from the center. Repeat until you get all the seeds and pulp out.  
  • Place the pumpkin pieces on the prepared baking sheet and roast them in the oven for 45 to 60 minutes or until they are fork-tender. They will have a nice golden brown texture when they are done. 
  • Let the pumpkin cool until you can safely handle them, scoop out the soft flesh in the food processor, and process until smooth, about 3 to 5 minutes. 
  • If the pumpkin looks dry, then add some water and blend them. If the puree looks watery, strain them on a fine mesh strainer or cheesecloth to discard the liquid. 

How to store pumpkin puree?

To store the puree in the freezer:

  • Place one spoon of puree into each plastic storage bag.
  • Start to seal the bag, but leave a small bit of opening.
  • Use your hand to flatten the pumpkin inside and push out the air.
  • Store the puree in the freezer until you need it for cooking.

How to make vegetable broth

The special ingredient to enhance the flavors of curry pumpkin soup is Vegetable Broth. You can prepare it in advance to make this soup, or you can use store-bought broth, or bouillon cubes and water. If you make your broth a home, it will stay fresh for five days in the refrigerator. In the freezer, you can keep the broth fresh for up to 3 months.

Other Vegan Soups You Will Love

curry pumpkin soup in a pumpkin bowl on a white platter

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best curry pumpkin soup recipe, curry pumpkin soup in a baked pumpkin bowl on a white platter

Curry Pumpkin Soup

If you are getting tired of the regular pumpkin and butternut squash soups, try this Curry Pumpkin Soup! It is so warm, creamy, and comforting.
5 from 2 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: curry pumpkin soup
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 334kcal



  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon ginger grated
  • 2 sprigs of thyme
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground cumin
  • 1 14 ounce can of coconut milk
  • 1 1/2 cups pumpkin puree
  • 3 cups vegetable broth or 3 cups of water and 3 bouillon cubes
  • 1 green onion chopped
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon ground cayenne pepper


  • Start heating the oil in a large pot or pan over medium-high temperature. Add the onions and stir them occasionally until soft, about 3 minutes.
  • Stir in garlic, ginger, and thyme and cook until fragrant. Then add curry powder and cumin for about 1 minute, stirring frequently.
  • Add coconut milk, pumpkin puree, vegetable broth, and green onion. Cook for about 10 minutes, whisking intermittently.
  • Allow the soup to cool for about 5 minutes, then pour soup into a high-speed blender, about halfway full. Process the soup until it is smooth. You may have to process the soup in 2 batches.
  • Pour the curry pumpkin soup back into the pot and heat, then season with salt. Serve and enjoy!


Calories: 334kcal | Carbohydrates: 17g | Protein: 4g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1018mg | Potassium: 516mg | Fiber: 4g | Sugar: 6g | Vitamin A: 14798IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 6mg