A warm and spiced bowl of curry pumpkin soup is exactly what I crave when the air turns crisp in the fall. This recipe is silky, flavorful, and surprisingly easy to prepare. The blend of pumpkin, curry powder, ginger, and aromatic spices creates a soup that feels comforting yet vibrant, perfect for cozy dinners or as a starter for autumn gatherings.

Why You’ll Love This Recipe

I love how this soup balances earthy pumpkin with warm spices like curry powder, cumin, coriander, and a hint of cinnamon. The fresh ginger adds a gentle heat that brightens each spoonful. I also like that I can easily adjust the texture and richness—keeping it light with vegetable stock or making it creamy with a swirl of heavy cream or coconut cream. It’s versatile, reheats beautifully, and makes a simple pumpkin shine in the best way.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Yellow onion, chopped

• Garlic, minced

• Fresh ginger, minced

• Curry powder

• Ground cumin

• Ground coriander

• Ground cinnamon

• Kosher salt

• Chicken stock or vegetable stock

• Bay leaves

• Pumpkin purée (canned or homemade)

• Water

• Heavy cream (or coconut cream for dairy-free)

• Black pepper

• Yogurt, for garnish

• Toasted pumpkin seeds, for garnish

Directions

1. I start by melting butter in a large pot over medium heat. I add the onion and cook until softened.

2. Next, I stir in garlic and ginger, cooking briefly before adding curry powder, cumin, coriander, cinnamon, and salt. I let the spices bloom for about 2 minutes.

3. I pour in the stock, bay leaves, pumpkin purée, and water, stirring well. I bring the mixture to a boil, then reduce to a simmer for about 10–15 minutes.

4. After removing the bay leaves, I blend the soup with an immersion blender until smooth.

5. Just before serving, I stir in cream, season with black pepper, and adjust salt if needed.

6. I ladle the soup into bowls, topping with a drizzle of yogurt and a sprinkle of toasted pumpkin seeds.

Servings and timing

This recipe makes 4 to 6 servings.

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

Variations

I often switch things up depending on what I have:

• I use canned pumpkin for convenience or fresh pumpkin purée for extra depth.

• For a dairy-free soup, I stir in coconut cream instead of heavy cream.

• Sometimes I swap pumpkin with butternut squash or kabocha squash.

• If I want it less spicy, I reduce the ginger; if I want more warmth, I add extra curry powder.

• For a vegetarian version, I use vegetable stock instead of chicken stock.

Storage/Reheating

I usually store the soup before adding the cream—it keeps better that way. In the fridge, it lasts 3 to 5 days, and in the freezer, about 3 months. To reheat, I thaw it overnight in the fridge or defrost it gently in the microwave. Then, I warm it on the stove over low heat, stirring often, and add cream right before serving.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, I often use canned pumpkin when I want a quicker option. Just make sure it’s 100% pure pumpkin and not pumpkin pie filling.

How do I make this soup vegetarian?

I simply swap the chicken stock with vegetable stock, and it becomes a vegetarian-friendly dish.

Can I freeze curry pumpkin soup?

Yes, I freeze it before adding cream. It holds well in the freezer for up to 3 months.

How do I make the soup spicier?

I increase the amount of ginger or add a pinch of cayenne pepper for extra heat.

What can I serve with this soup?

I like pairing it with crusty bread, a fresh salad, or even a grilled cheese sandwich for a heartier meal.

Conclusion

This curry pumpkin soup is one of my favorite fall recipes because it’s comforting, easy to adapt, and bursting with flavor. I love that I can make it creamy, spicy, or light depending on my mood. Every spoonful feels like autumn in a bowl, making it a dish I return to again and again when the season rolls in.