Pumpkin Curry Soup delivers rich, creamy pumpkin flavor with a bold yellow curry kick. Full of flavor yet easy to make, it requires just a few ingredients and minimal hands-on time!
Keeping it simple with canned pumpkin—just like in the Pumpkin Soup and Pumpkin Black Bean Soup!
author’s note
Pumpkin Curry Soup In Five Ingredients!
Alright, so it’s not just five ingredients, but I’m betting you’ve already got the basics like flour, salt & pepper, soy sauce, and sugar. You’ll mainly need:
- A can of pumpkin
- A carton of chicken broth
- A bit of butter
- Curry powder
- Some half and half
Chances are, you’ve got most of these in your pantry already! This soup is super easy to whip up, requires minimal effort, and the result is a flavor-packed bowl of soup. It’s even better when you pair it with a toasty Grilled Cheese sandwich for dunking!
Pumpkin Curry Soup Ingredients
- Unsalted butter: I use unsalted to control the saltiness.
- White flour: All-purpose flour is ideal for thickening.
- Yellow curry powder: Use a quality curry powder you know you love!
- Chicken stock or broth: Use quality store-bought; use veggie stock for a vegetarian swap.
- Canned pumpkin: Pure pumpkin, not pumpkin pie filling.
- Half and half: Adds creaminess; equal parts whole milk and heavy cream works instead!
- Soy sauce: This really helps season the soup! It’s delicious, trust me!
- Light brown sugar: For subtle sweetness. You can scale this up or down.
How To Make Pumpkin Curry Soup
The full recipe is below but here are some tips on how to make it.
- Make roux: Keep stirring so the flour doesn’t form lumps or burn.
- Add broth slowly: Go slow so the soup stays smooth and creamy.
- Add the flavor: Make sure to use pure canned pumpkin—not pumpkin pie filling.
- Finish it off: Soy sauce won’t make it taste like soy—it just brings out all the flavors!
- Serve it up: Warm bread with butter is my fave side for this soup!
Quick Tip
What are pepitas? Hulled pumpkin seeds! Grab roasted and salted for the most flavor!
What To Serve With Pumpkin Curry Soup
- Turkey Salad: Fresh and protein-packed to balance the meal.
- Crusty Focaccia or Rolls: Perfect for dipping.
- Rice or Quinoa: Absorbs the soup’s flavors for a fuller meal.
- Naan or pita: Great for dipping.
- Caramelized onions: Flavorful topping.
- Roasted Chickpeas: Crunchy, nutty, and protein-rich.
- Roasted Cauliflower: Caramelized and tender, a flavorful pairing.
Storage
Storing Leftovers
- Fridge: Cool, then store Pumpkin Curry Soup in an airtight container for up to five days.
- Freezer: Freeze in a freezer-safe container for up to three months.
- Reheat: Thaw if frozen, then reheat gently on the stove or in the microwave.
More Easy Soup Recipes:
Dinner
Buffalo Chicken Chili
Soups And Stews
Easy Zuppa Toscana
Soups And Stews
Lemon Chicken Orzo Soup
Soups And Stews
Taco Soup
Pumpkin Curry Soup
Pumpkin Curry Soup is creamy, rich, and packed with bold yellow curry flavor. It’s super easy to whip up with just a few ingredients and minimal effort!
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 2 tablespoons yellow curry powder
- 1 (32-ounce) carton chicken stock or chicken broth, 4 cups
- 15 ounces pumpkin see note 1
- 1-1/2 cups half-and-half see note 2
- 1 tablespoon light brown sugar or granulated sugar, optional
- 2 tablespoons soy sauce see note 3
- Salt and pepper
- Serving suggestions see note 4
Instructions
- Melt butter in a large pot over medium-high heat. Whisk in flour and curry powder until smooth, then cook for 1 minute.
- Gradually whisk in 1 cup chicken stock, maintaining a smooth consistency. Slowly add the remaining stock while whisking. Bring to a boil, then lower heat to simmer.
- Stir in pumpkin, half-and-half, and sugar (if using). Simmer until warmed through and slightly thickened. Stir in soy sauce and season with salt and pepper.
- Ladle soup into bowls. For added presentation, see note 5. Optionally, sprinkle roasted pepitas on top for crunch. Serve with hearty buttered bread if desired.
Recipe Notes
Note 1: Ensure you use pure canned pumpkin, not the pumpkin pie filling.
Note 2: Half-and-half, an equal mix of whole milk and heavy cream, is located near milk and cream in stores. If unavailable, combine 3/4 cup of each as a substitute.
Note 3: Adding soy sauce doesn’t create an odd taste; it just enhances the soup’s flavors. Use regular soy sauce instead of lite or low-sodium versions.
Note 4: For serving, try salt and pepper, roasted and salted pepitas, and/or warm, hearty buttered bread!
Note 5: Drizzle a little half-and-half over each serving. To do this, hold a spoon just above the soup and slowly pour the half-and-half over it, allowing it to disperse gently.
Storage: Cool Pumpkin Curry Soup, then store it in an airtight container in the fridge for up to five days. For longer storage, freeze the soup in a freezer-safe container for up to three months. When ready to enjoy, thaw if frozen, and reheat gently on the stove or in the microwave.
Nutrition
Serving: 1serving | Calories: 315kcal | Carbohydrates: 23g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 1405mg | Potassium: 603mg | Fiber: 2g | Sugar: 11g | Vitamin A: 9755IU | Vitamin C: 11mg | Calcium: 152mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I make this pumpkin curry soup all year round. It’s so simple to make, uses pantry staples, and everyone loves it. 10/10 recomend.
I appreciate many dishes like this that can be tasty and healthy at the same time!
Thanks so much! 🙂