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Curried Pumpkin Soup

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Curried pumpkin soup is one of my favourite soups to eat in the fall. I don’t eat it any other time of year, when I come to think of it, but when the pumpkin are ready and those leaves are falling from the trees? Curried pumpkin soup is the first thing I make. Before I even get a pumpkin spice latte. I know, it’s crazy. This soup is comfort food galore, like my cream of chicken and wild rice soup and my turkey lasagna soup.

 Curried Pumpkin Soup
Curried Pumpkin Soup

How to Make Easy Pumpkin Soup

Ok. Here’s the deal. Either you love pumpkin soup, or you hate it, there is no in between. I had this one year at a Christmas party, and my dad and I were the only ones at the table who raved over it,a mere 2 out of 6 people. It’s a unique taste for sure, but I would think if you love curry, and you love pumpkin, you will probably love this. This is one of my favorite soups ever.

  1. Fry the onions in 1 tbsp butter until soft. Set aside. In a large pot, mix 2 tablespoons butter and flour and melt them together, like you would do for a white sauce base.
  2. Slowly add the broth to the flour mixture, stirring slowly and steadily so that there are no lumps.  Add in until all the broth is in and the liquid is smooth. Stir in the pumpkin, curry, brown sugar and soy.
  3. Simmer on low heat until the onions are soup tender and ready. If you want, puree the soup so that the onions are incorporated smoothly.
  4. Stir in the cream last then serve.

How to Make Pumpkin Soup Dairy Free

With a few simple changes, this pumpkin soup can be dairy free easily and still be delicious.

  • Substitute olive oil for the butter.
  • Use coconut milk or a soy milk that you like the flavour of instead of the cream.
  • Top with a dairy free sour cream.

Spices to use in Pumpkin Soup

You can use a variety of spices, but curry is one of my favorites as you can see. You can also use:

  • garlic
  • onions
  • coriander
  • cumin
  • cinnamon
  • ginger

Tips and Tricks for Making Pumpkin Soup

  • If you don’t like curry, you can absolutely leave it out of this recipe and make a plain pumpkin soup.
  • You can use fresh roasted pumpkin as well.
  • To prevent the soup from curdling, whisk half a cup of the hot soup into the cream completely, THEN whisk it into the soup! This is called tempering.
  • Make this gluten free by leaving out the flour. It will still be a thick soup!

What to Serve with Pumpkin Soup

More Pumpkin Recipes

My son will eat this now, because as long as it doesn’t have meat he will usually eat it. And curry? That kid LOVES anything curry, so he’s on board. My daughter? Phhht. There’s just no accounting for taste sometimes. How can you not love a good curried pumpkin soup?

Happy cooking!

Love,

Karlynn

Don’t forget to PIN THIS RECIPE to your SOUPS board and remember to FOLLOW ME ON PINTEREST!

Curried pumpkin soup! This decadent soup is perfect for fall with it's slight hint of curry and wonderful pumpkin taste! #pumpkin #recipe #soup #curry

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Curried Pumpkin Soup

Curried pumpkin soup! This decadent soup is perfect for fall with it's slight hint of curry and wonderful pumpkin taste!

Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Course
Soup
Cuisine
American
Servings
8
Calories
110
Author
Karlynn Johnston

Ingredients

  • 1/2 cup of finely diced white onion
  • 3 tbsp of butter
  • 3 tbsp flour
  • 4 cups of vegetable or chicken broth
  • 1 (28 oz) can of pumpkin
  • 1-2 tbsp curry start with one, then add to taste
  • 1 tbsp brown sugar
  • 1-2 tbsp soy sauce start with one, add to taste
  • 1 cup of half and half cream
  • sour cream and pepitas to garnish if wanted

Instructions

  1. Fry the onions in 1 tbsp butter until soft. Set aside.

  2. In a large soup pot, combine the remaining 2 tbsp butter and the flour and melt them together, like you would do for a white sauce base. Stir until they are incorporated and there are no lumps.

  3. Slowly add the broth to the flour mixture, whisking rapidly and steadily so that there are no lumps.  Add in until all the broth is in and the liquid is smooth. Stir in the pumpkin curry, brown sugar and soy.

  4. Simmer on low heat until the onions are definitely tender and ready. If you want, puree the soup so that the onions are incorporated smoothly. 

  5. Whisk half a cup of the hot soup into the cream completely, THEN whisk it into the soup quickly to avoid curdling. If you want to thicken the soup some more, you can whisk 1-2 tbsp of cornstarch into the cold cream first and then proceed to add it to the soup,

  6. Serve topped with extra cream, a swirl of sour cream and pepitas if wanted.

Recipe Notes

  • Start with one tbsp of curry and then add to taste. I like this to have a good, strong curry taste but you can start with a mild soup.
  • Leave the flour out to make this gluten free ( and check that soy!)
  • You can adjust the sugar to taste as well.
  • You can start with 1/2 cup of cream, then add until it reaches desired creaminess if you don't want too much cream.

Nutrition Information

Calories: 110kcal, Carbohydrates: 7g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 22mg, Sodium: 772mg, Potassium: 63mg, Sugar: 3g, Vitamin A: 1100IU, Vitamin C: 1.3mg, Calcium: 41mg, Iron: 0.3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Cream soup Curry Pumpkin Soup

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

    • Karlynn Johnston says

      This is one of my very favourite soups ever !

  1. Ida Pence Waterous says

    I have made a similar one and it is really yummy, nice with a bit of smoked sausage in as well.

  2. The Kitchen Magpie says

    Let me know what you think!! Curried pumpkin is one of my favorites!!

  3. Heather Averill says

    Ooh… was going to check your site for soup recipes. I have a work soup day… this may be the winner!

  4. Wave59 says

    Vegetables are eaten in a variety of ways, as part of main meals and as snacks.

  5. Ashleybobbi says

    I am trying this tonight, I just don’t get one of the steps, you say to just add enough vegetable stock to the flour/butter mixture until it is thick – in the picture it looks like you added only a few tablespoons. Around how much stock do you actually need? and if it’s so little, is it necessary to add the 4 cups? Also, how many servings does this make? Thanks! I can’t wait to try this.

    • Karlynn says

      Hey, mix it in before the cream goes in, to thin it out. Thanks for catching that, I hope you enjoy it, it’s one of our favorites!

  6. Fleur says

    How do I make it with fresh pumpkin? Because it looks delicious and I am a pumpkin soup fan!

    • Karlynn says

      Chop up and steam/boil the pumpkin until it’s soft, then puree it. You need 28 OZ. I do whole pumpkins like this and freeze baggies of puree, lasts me all winter for baking!

  7. Rebecca says

    Mmm. This sounds delicious!! I must say..GREAT pictures!!!

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