Name: Irresistibly Creamy Pumpkin Curry Soup in Just 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 cups low-sodium vegetable broth (Can substitute with chicken broth for added richness.); 1 can canned pumpkin puree (Ensure it's pure pumpkin, not pie filling.); 2 tbsp brown sugar (Can replace with maple syrup.); 2 tbsp red curry paste (Adjust according to desired spice level.); 1 tsp garlic powder (Fresh garlic can be substituted (1 clove = 1/4 tsp garlic powder).); 1 tsp onion powder (Fresh onions can be used instead.); 1 tsp salt (Adjust to taste.); 1 tsp ground ginger (Fresh ginger can be used.); 1/2 tsp black pepper (White pepper can be an alternative.); 1 can full-fat coconut milk (Light coconut milk can be used for lower fat.)

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As the days grow shorter and the crispness of autumn settles in, there’s nothing quite like the cozy embrace of a warm bowl of soup. I recently found myself rummaging through my pantry, and to my delight, I uncovered a can of pumpkin puree nestled between bags of dried beans and a few stray spices. This little treasure sparked the inspiration for a dish that’s become a staple in our home: Thai Pumpkin Curry Soup.

Imagine the comforting sweetness of pumpkin beautifully combined with the tantalizing heat of red curry paste. In under 30 minutes, this vegetarian delight transforms everyday ingredients into a vibrant, creamy masterpiece that not only warms the soul but also satisfies hunger. It’s the ideal meal for those busy weeknights when you crave something comforting but want to keep it simple. So grab your favorite bowl, and let’s dive into this flavorful adventure that highlights the essence of autumn!

Why is Pumpkin Curry Soup a Must-Try?

Quick and Easy: Whip up this cozy dish in just 30 minutes, making it perfect for busy weeknights.

Hearty and Satisfying: This soup combines creamy pumpkin and spicy red curry for a deliciously balanced flavor profile.

Versatile Ingredients: Adaptable to your pantry staples, you can easily substitute elements without losing that delicious essence.

Nourishing Plant-Based Meal: Enjoy a wholesome vegetarian option that’s both comforting and fulfilling, ideal for those chilly autumn evenings.

Crowd-Pleaser: Perfect for family dinners or gatherings, it’s sure to become a favorite among friends and loved ones!

Create even more delightful meals by checking out my recipe for vegetarian dishes.

Pumpkin Curry Soup Ingredients

• A flavorful blend for cozy moments.

For the Soup Base

Low-Sodium Vegetable Broth – Provides the soup base; swap with chicken broth for added richness.
Canned Pumpkin Puree – The star ingredient for creaminess; ensure it’s pure pumpkin, not pie filling.

For Sweetness and Spice

Brown Sugar – Adds sweetness to balance the spices; try maple syrup for a different twist.
Red Curry Paste – Essential for flavor depth; choose a brand that matches your desired spice level or make it homemade.
Garlic Powder – Enhances overall flavor; fresh garlic is a great substitute (1 clove = 1/4 tsp garlic powder).
Onion Powder – Adds an aromatic touch; feel free to swap it with fresh onions.

For Seasoning

Salt – An essential seasoning; adjust to personal taste for optimal enjoyment.
Ground Ginger – Contributes warmth; you can use fresh ginger for a bolder flavor, equal amounts will work.
Black Pepper – Offers a gentle kick; white pepper can be an alternative for a different taste.

For Creaminess

Full-Fat Coconut Milk – Creates that luxurious, creamy texture; consider light coconut milk for a lower-fat version.

How to Make Pumpkin Curry Soup

Combine Ingredients: In a large pot, mix together low-sodium vegetable broth, canned pumpkin puree, brown sugar, red curry paste, garlic powder, onion powder, salt, ground ginger, and black pepper. Stir until well combined.
Simmer: Heat the mixture over medium heat, stirring occasionally, until it starts to simmer, which should take about 5-7 minutes. Look for small bubbles forming around the edges.
Add Coconut Milk: Once simmering, add the full-fat coconut milk. Stir thoroughly until the soup is smooth and well blended, letting it warm for another 3-5 minutes.
Serve: Dish up the soup hot, optionally garnishing each bowl with a drizzle of coconut milk and a sprinkle of roasted pepitas for added texture and flavor.

Optional: Top with fresh cilantro for an aromatic touch.

Exact quantities are listed in the recipe card below.

How to Store and Freeze Pumpkin Curry Soup

Fridge: Store in an airtight container for up to 5 days to maintain freshness. Reheat gently on the stovetop over low heat, stirring occasionally until warmed through.

Freezer: This soup can be frozen for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container, leaving some room for expansion.

Thawing: To thaw, place the frozen soup in the refrigerator overnight. Reheat on the stovetop, adding a splash of vegetable broth or water if it thickens too much.

Reheating: Heat gently on the stove, adding additional coconut milk for creaminess, and stir to ensure even heating for a delightful Pumpkin Curry Soup experience.

Expert Tips for Pumpkin Curry Soup

Choose Quality Ingredients: Opt for high-quality red curry paste to enhance the flavor of your pumpkin curry soup. Fresh, vibrant pastes will yield the best taste.
Perfect Coconut Milk: For a richer texture, always use full-fat coconut milk. If you opt for light coconut milk, consider adding more pumpkin puree for thickness.
Adjust Spice Levels: Remember, different brands of red curry paste vary in heat. Start with a smaller amount, and taste as you go to find your perfect flavor balance!
Check Your Pumpkin: When using canned pumpkin, ensure it’s marked “pure pumpkin” for the best results. Avoid pie filling, which contains added sugars and spices.
Simmer for Flavor: Allow the soup to simmer longer if you have time; deepening the flavors can elevate your pumpkin curry soup experience.
Creative Variations: Don’t hesitate to get creative; try adding cooked chickpeas or even sweet potatoes for a unique twist!

Make Ahead Options

These Thai Pumpkin Curry Soup preparations are perfect for busy home cooks looking to save time during the week! You can prepare the soup base (excluding the coconut milk) up to 3 days in advance by combining the vegetable broth, pumpkin puree, brown sugar, red curry paste, garlic powder, onion powder, salt, ground ginger, and black pepper in a large pot. Store this mixture in an airtight container in the refrigerator to maintain freshness. To finish the recipe, simply reheat the soup on the stove, stir in the full-fat coconut milk, and warm it through for 5-7 minutes before serving. This makes it just as delicious on the day you enjoy it, offering cozy comfort without the last-minute rush!

What to Serve with Pumpkin Curry Soup?

As the comforting aroma of Pumpkin Curry Soup fills your kitchen, the anticipation of a full meal brings warmth and joy to your table.

Crusty Bread: A warm, artisan loaf is perfect for soaking up every last spoonful of your creamy soup. Its chewy texture adds a delightful contrast.
Garden Salad: A fresh mix of greens with a zesty dressing brightens your meal and balances the rich flavors of the soup. Add sliced avocado for extra creaminess.
Coconut Rice: Fluffy coconut rice enhances the soup’s creamy texture while complementing the curry flavors beautifully. It’s a tropical twist that transports you straight to a beachside café.
Roasted Veggies: Seasonal roasted vegetables like Brussels sprouts or carrots provide a wonderful caramelized sweetness that pairs harmoniously with the soup’s spicy notes.
Chili Lime Roasted Chickpeas: These crunchy, protein-packed snacks add a spicy crunch that perfectly complements the soup. They’re easy to make and immensely satisfying!
Spiced Chai Tea: A warm cup of spiced chai adds cozy notes of cinnamon and cardamom, enhancing the overall comfort of your meal. Enjoy it alongside for a delightful pairing.
Caramelized Sugar Pumpkin Pie: For dessert, a slice of pumpkin pie brings the meal full circle, celebrating the wonderful flavors of pumpkin and spice in a classic fall treat.

Pumpkin Curry Soup Variations

Customize your Pumpkin Curry Soup for a burst of flavors and textures; let your culinary creativity run wild!

Green Curry Twist: Replace red curry paste with green curry paste for a refreshing, zesty flavor shift.
Protein Boost: Stir in cooked chickpeas or shredded chicken to elevate the protein content and heartiness.
Sweet Potato Swap: Substitute pumpkin with sweet potatoes or butternut squash; their natural sweetness adds a lovely twist.
Herb Infusion: Stir in fresh cilantro or basil just before serving for a herbaceous, aromatic finish that brightens the soup.
Creamy Dairy Option: If you prefer, replace coconut milk with heavy cream for a rich, velvety texture that adds luxurious creaminess.
Nutty Crunch: Top the soup with crushed peanuts or cashews for a delightful crunch that complements the smoothness.
Spice Level Adjustment: Increase the heat by adding chopped fresh chili or a dash of cayenne pepper for those who crave extra spice!
Vegetarian Protein: Add tofu cubes for a delightful plant-based protein option that absorbs the fabulous flavors of the soup.

Pumpkin Curry Soup Recipe FAQs

What type of pumpkin puree should I use?
Absolutely! When selecting canned pumpkin puree, make sure to choose pure pumpkin, not pumpkin pie filling. Canned pumpkin puree offers a rich, creamy texture and sweet flavor that perfectly complements the spices in this soup. Look for brands that specify “100% pure pumpkin” on the label to ensure the best results.

How should I store leftover pumpkin curry soup?
You can easily store your soup in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it gently on the stovetop over low heat, stirring occasionally to even out the temperature. You may want to add a splash of coconut milk or broth to restore its creaminess.

Can I freeze pumpkin curry soup?
Yes! This pumpkin curry soup freezes beautifully for up to 3 months. First, allow it to cool completely. Then, transfer it to a freezer-safe container and leave a little extra space at the top for expansion. When you’re ready to enjoy it, thaw overnight in the refrigerator, then reheat on the stove, adding a touch of coconut milk for that luscious texture.

What if my soup turns out too thick?
Not to worry! If your soup is thicker than you’d like, you can easily adjust the consistency. Simply stir in a bit of vegetable broth or water until you reach your desired thickness. It’s a simple fix that will maintain the wonderful flavors of your pumpkin curry soup.

What dietary considerations should I keep in mind?
This pumpkin curry soup is naturally vegetarian and can be adjusted to suit various dietary needs. If you have allergies, ensure that the red curry paste you use is free from your allergens. For a vegan version, the ingredients listed are already suitable, just opt for vegetable broth. If you’re serving it to pets, consult with your veterinarian, as some ingredients like garlic could be harmful in larger quantities.

Can I add more protein to the soup?
Very! If you’d like to boost the protein content, consider adding cooked chickpeas or shredded chicken to your pumpkin curry soup. Simply stir them in during the last few minutes of simmering to heat through. Alternatively, you can offer a hearty side of bread, or a crisp salad to balance the meal while keeping it quick and easy.