5-Ingredient Pumpkin Curry Soup

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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!

We’re keeping it simple with canned pumpkin, just like we do in our Pumpkin Soup and Pumpkin Black Bean Soup!

A bowl of Pumpkin Curry Soup ready to be enjoyed.

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!

Ingredients in this recipe all laid out for preparation.

Pumpkin Curry Soup Ingredients

  • Unsalted butter: We 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 vegetable 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: For umami flavor and to season the soup.
  • Light brown sugar: For subtle sweetness.

Butter, flour, curry powder, and stock being whisked together in a pot for Pumpkin Curry Soup.

How To Make Pumpkin Curry Soup

  • Melt butter: In a pot.
  • Whisk: Flour and curry powder.
  • Add broth: Gradually, then bring to simmer.
  • Mix in pumpkin: With half and half and sugar.
  • Season: Soy sauce, salt, and pepper.
  • Simmer: Until warm and slightly thick.
  • Serve: Garnished with optional pepitas and crusty bread for dipping!

QUICK TIP

What are pepitas? Hulled pumpkin seeds! Grab roasted and salted for the most flavor!

The dish being simmered and then pumpkin, half and half, and soy sauce being whisked together.

What To Serve With Pumpkin Curry Soup

  1. Turkey Salad: Fresh and protein-packed to balance the meal.
  2. Crusty Focaccia or Rolls: Perfect for dipping.
  3. Rice or Quinoa: Absorbs the soup’s flavors for a fuller meal.
  4. Naan or pita: Great for dipping.
  5. Caramelized onions: Flavorful topping.
  6. Roasted Chickpeas: Crunchy, nutty, and protein-rich.
  7. Roasted Cauliflower: Caramelized and tender, a flavorful pairing.

Bowl of Pumpkin Curry Soup ready to be served.

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:

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Pumpkin Curry Soup

5 from 2 votes
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!
A bowl of pumpkin curry soup ready to be enjoyed.
Print Recipe

Pumpkin Curry Soup

A bowl of pumpkin curry soup ready to be enjoyed.
5 from 2 votes
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!
Course Dinner, Main Course, Side Dish, Soup, Vegetarian
Cuisine American, Healthy
Keyword Pumpkin Curry Soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Chelsea Lords
Calories 315kcal
Cost $6.78

Equipment

  • Pot
  • Whisk

Ingredients

  • 4 tablespoons unsalted butter
  • ¼ cup white flour
  • 2 tablespoons yellow curry powder
  • 1 carton (32 oz) chicken stock/broth (4 cups)
  • 15 oz pumpkin (Note 1)
  • cups half and half (Note 2)
  • 2 tablespoons soy sauce (Note 3)
  • 1 tablespoon light brown (or white) sugar, optional
  • Optional, for serving: salt and pepper, roasted and salted pepitas, crusty warmed bread.

Instructions

  • ROUX: In a large pot, melt butter over medium-high heat. Sprinkle flour and curry powder on top. Whisk until completely smooth and then cook, whisking constantly, for 1 minute to deepen flavor. Gradually add 1 cup of chicken broth, continuing to whisk constantly to maintain a smooth consistency.
  • THICKEN SOUP: Slowly pour in the remaining chicken broth while whisking. Bring the mixture to a boil, then lower the heat to a simmer. Stir in the pumpkin, half and half, and sugar (if using). Let the soup simmer until it's warmed through and thickens slightly (note: this soup is not meant to be overly thick). Stir in soy sauce and season to taste with salt and pepper. (I usually just add a pinch of each!)
  • ENJOY: Ladle the soup into bowls. For added presentation (see Note 4). Optionally, sprinkle roasted pepitas on top for crunch. Serve with crusty bread, if desired.

Video

Recipe Notes

Note 1: Pumpkin: Ensure you use pure canned pumpkin, not the pumpkin pie filling.
Note 2: Dairy: 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: Soy sauce: 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: 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.

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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