Curried Pumpkin Soup

Coconut pumpkin soupI love the combination of curry and pumpkin. It reminds me of this dish (one of my favorites!). This soup is super creamy, vegan friendly (unless you add a little sour cream garnish, like me) and involves toasted curry. You can toast curry in a dry pan over medium heat for just a minute or two to bring out the flavor. And, added bonus, it makes your whole kitchen smell amazing!Curried pumpkin soupCurried Pumpkin Soup, makes 4 servings

Needed: 2-3 tablespoons olive oil, 1/2 yellow onion, 1 tablespoon minced garlic, 3 teaspoons toasted curry, a pinch of cumin, 1/2 teaspoon sriracha, 1 can pumpkin puree, 1 can coconut milk, 2-3 tablespoons veggie stock or water (optional) and curried pumpkin or sunflower seeds to serve.

In a pot over medium, heat saute the chopped onion and garlic until soft. Stir in the toasted curry, cumin and sriracha. Now add in the coconut milk and pumpkin and cook until warmed through. If you want to thin the soup out a little then you can add a little stock or water. I blended my soup with an immersion blender to make it more creamy. Taste and season with salt and pepper if needed. Serve with curried seeds.Vegan pumpkin soupTo make curried seeds, simply toast seeds in a little olive oil and curry and toast on the stove top for a few minutes. I really liked serving this soup with seeds instead of croutons or bread. Fun change and added protein. xo. Emma

  • Just finished a family lunch, this soup was amazing (and easy to make, huh :D)! Thanks for the recipe!

  • This is one of my favorite soups ever. I need to make this tonight with some crusty bread. Yum.

  • I used this blog post in my “what to do with a pumpkin” round up. 🙂

    Vicki x

  • That looks delicious! Perfect for a cozy fall evening at home.


  • Wow this looks amazing! Am so excited to try this recipe thanks to my new found love of pumpkin… and I already loved anything curry so this must be a win! -jb.

  • I’ve seen so many pumpkin soup posts for this season but this is the most beautifully photographed of all. I finally feel like making some 🙂

  • This sounds like absolute heaven! I already love curry, and lately with all the pumpkin going around, it’s a perfect marriage of lovely flavors!

  • OH MY… This looks divine, and just what I have been craving. Quick question: in the ingredients list you mention 1 can each of coconut milk and pumpkin puree, but I always seem to find varying sizes of cans. Could you please tell me what the quantity of your cans were? I so want to cook this recipe!
    Thanks! 🙂

  • This soup looks delicious, and so easy too! I love the combination of pumpkin and curry. I’m also glad to see that it’s vegan friendly. I’ll definitely try making this soon.

  • I will definitely be trying this! I’ve been looking for different soups to make, especially ones with no grains or dairy, so this will be perfect. Thanks again, lady!

  • Where is Elsie’s sandwich pairing?! I love me a good winter soup and sandwich combo….

  • This looks like a dream! I am so hungry now x

    Dotti Dee

  • yum! I agree with Natasha that cashew cream can be a good vegan sub for sour cream. But if you are short on time you can also put in a dollop of tofutti’s “sour cream!” — I don’t work for them I swear!! 🙂

  • Yum, pumpkin soup is my fave, especially with a dash of chilli to give it a kick! x

  • I;m not a ugh fan of currie but this sounds lovely! xx

  • Looks delicious! I’d really like to make more soups this fall!


  • I recently had pumpkin soup at a restaurant and their tip to making is super delicious was using maple syrup and some Tabasco sauce. It gives it just a little kick and heightens the pumpkin taste!

  • Perfect season for perfect soup!! Curry and pumpkin are both a favorite of mine!

  • This looks so delicious! My mum made pumpkin soup the other day; I love it!


  • Oh this looks so yummy! I’ve made two pumpkin soups this fall and they were both super delicious! Curry sounds great in there as well.

  • This looks absolutely phenomenal! Curry seems to either be loved or hated–and personally, I love it. I can only imagine how nice the sweetness of the pumpkin blends with that of the curry.

  • Wow! Today 7 am I posted in my blog a pumpkin soup too! We are connected 😀 xo, Pili.

  • I cannot wait to try this! I’ve been wanted to make some pumkin soup for a while now!

  • I haven’t tried this combo yet, but it’s definitely tempting!

  • I will have to try this, and I love that you posted it as a vegan option even though you are not vegan!

    Finally I have an excuse to buy a pumpkin 🙂

  • Oh wow, that looks so yummy! I totally love your recipes, thank you for sharing.

    xxx Lena

  • I will have to give this a try! I’ve never used curry before but am definitely willing to try it. Looks great!

  • Oh Emma, this sounds incredible! Curry and pumpkin, what an awesome match.

  • I love curry with pumpkin too. You can make cashew nut cream for a vegan topping. Just blend some cashews with a tiny bit of soy milk or even water and whatever seasoning you like. It’s even smoother if you soak the cashews in water for a few hours. You can use any nuts you like. I sometimes make mint cashew cream for fruit salad topping.

  • This is probably something of a shocking confession but I’ve never tasted a pumpkin…nor carved one either 🙂 It’s not a major thing in Ireland where I’m from but the blogosphere is lit up with everything pumpkin-related lately so I find myself now strangely craving them…and this wonderful recipe looks like just the ticket 🙂 Thanks for sharing it!

  • I am so going to try this!! Nothing better than homemade soup in the fall.

  • Yum! That sounds perfect for a cool New England evening. I am definitely adding this to next week’s meal plan!

  • Oh man.. I’m not a big fan of pumpkin, but this looks really good.

    xo, Clare

  • I love pumpkin soup. I’ll have to give this one a try. Xo Inna


  • Thank you so much! I’ve been looking for a good curried soup, and with pumpkin? Yum!

  • Okay, yum. I have never even heard about combining curry and pumpkin, and I don’t know why because it sounds AMAZING. Definitely a good dish for the fall season. xo. Deanna

  • I’ve really loved all of your pumpkin recipes this season! So perfect for cool cozy nights.

  • This sounds delish! Wish I’d thought of currying my pumpkin seeds for my roast tomato and pumpkin soup. Ok, now I’m hungry….

    Maria xx

  • I just had curried cauliflower soup the other night- it was so good! The pumpkin looks amazing- definitely going on the menu for fall. Thanks, Emma!

  • This recipe looks delicious! My boyfriend and I have now made your pumpkin risotto twice! We can’t wait to try this one!

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