Curry Pumpkin Soup, creamy
This creamy curry pumpkin soup is rich, velvety, and full of warm spices. A simple, comforting recipe that’s reliable for chilly fall nights.
Curry and pumpkin show up together on so many fall menus. The earthy sweetness of pumpkin is the reliable compliment to warm spices. This creamy curry pumpkin soup takes that pairing and turns it into a one-pot dinner that’s ready in about 30 minutes.
Now, the trick to getting that deep, layered flavor without a long ingredient list is starting with a well-built curry powder. Instead of measuring out coriander, turmeric, cumin, and half a dozen other jars, this recipe leans on Tradition Spice Company’s Curry, Worldly Wow! South Asian Blend to do the heavy lifting.
Why Curry Powder and Pumpkin Work So Well Together
Pumpkin is mild and slightly sweet on its own, which makes it the reliable canvas for a spice blend with real depth. Tradition Spice’s South Asian Curry Blend brings together cumin, turmeric, coriander, fenugreek, a combination that delivers warm, earthy, slightly sweet flavor with a hint of heat and citrusy brightness. That balance of warmth and gentle spice is exactly what turns a simple pumpkin soup into something that tastes like it came from a restaurant kitchen. It’s also salt-free, kosher, vegan, vegetarian, gluten-free, dairy-free, and nut-free, so it fits almost any table without needing a substitution.
Popular Questions About Creamy Curry Pumpkin Soup
Can we use fresh pumpkin instead of canned pumpkin purée? Yes. Roast about 3–4 cups of cubed sugar pumpkin or another baking pumpkin until fork-tender, then purée it before adding it to the pot in place of canned pumpkin.
Is curry pumpkin soup vegan? It can easily be made vegan by using vegetable broth, coconut milk, and olive oil instead of butter. Tradition Spice’s curry blend itself is vegan and vegetarian-friendly.
How long does pumpkin soup last in the fridge? Stored in an airtight container, curry pumpkin soup keeps well for 4–5 days in the refrigerator.
Can we freeze curry pumpkin soup? Yes, this soup freezes nicely for up to 3 months.
What goes well with curry pumpkin soup? Crusty bread, warm naan, a simple side salad, or grilled cheese all pair nicely. For a heartier meal, top the soup with crispy chickpeas or shredded rotisserie chicken.
Creamy curry pumpkin soup is proof that a handful of pantry staples and one well-chosen spice blend can produce something that tastes far more complicated than it actually is. Keep a jar of Tradition Spice Company’s Curry, Worldly Wow! South Asian Blend on hand, and this soup becomes a 35-minute, one-pot dinner you’ll want on repeat all season.
Learn more about Tradition Spice Company and to shop more of their standout spice line make sure to visit their website: www. traditionspicecompany. com and give them a follow on Instagram & Facebook.
More soup recipes to enjoy: Chipotle White Bean Tomato Soup, Jerk Butternut Squash Soup, or Smoked Gouda Broccoli Soup.
Prep 10 minutesCook 15 minutesTotal 35 minutesMakes 6
Ingredients
- 2 tbsp Unsalted butter
- 1 1/2 cups Yellow onion, chopped
- 3 cloves Garlic, minced
- 3 tsp Fresh ginger, minced
- 3 tsp Tradition Spice Curry Powder
- 1 tsp Red pepper flakes
- 4 cups Vegetable or Chicken stock
- 2 15oz Cans of pumpkin puree
- 1 cup Water
- 1/4 cup Heavy whipping cream
- Kosher salt and peppr to taste
- Toasted pumpkin seeds, for garnish
- Sour cream, for garnish
- Toasted breadcrumbs, for garnish
Method
- Melt the butter in a large, thick-bottomed pot over medium heat. Add the onions and sauté until softened, 5 to 6 minutes. Add the garlic and ginger and cook for 1 more minute, stirring so the garlic doesn't burn.
- Stir in the curry powder, red pepper flakes, and salt. Cook for 2 minutes, stirring constantly, until the spices smell fragrant and coat the onions.
- Pour in the broth, then add the pumpkin purée and water. Stir until smooth and well combined. If you like a thinner soup, add a splash more broth or water now.
- Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 10 to 15 minutes so the flavors meld.
- Turn off the heat. Use an immersion blender to purée the soup until completely smooth. If you're using a countertop blender, let the soup cool slightly and blend in batches, filling it no more than halfway, with the lid vented.
- Right before serving, stir in the heavy whipping cream. Add the black pepper, then taste and adjust with more salt if needed.
- Ladle the soup into bowls. Drizzle with the thinned sour cream, then sprinkle with the toasted breadcrumbs and pumpkin seeds. Serve hot, warm, or at room temperature.
