Creamy and beautifully spiced pumpkin curry soup made so easy by using canned pumpkin. This is warming, hearty, and full of flavor. I make this all the time in autumn and winter and we never get bored!
What goes into the soup?
Olive Oil and Butter to sauté the onion and garlic. I’ve found using both gives great flavor
Spices: Lots of curry. This isn’t overpowering because pumpkin is so mild, but gives a great kick. I also like adding turmeric, and salt and pepper to taste.
Chicken broth: When I have homemade I use that. When I don’t, I dissolve maggi bouillon cubes into hot water and use that mixture instead. Feel free to use vegetable broth to make this soup into a vegetarian one!
Canned pumpkin puree: This is what makes this recipe so easy! No roasting fresh pumpkin, but you’d never know it based on how good this tastes. A whole 15oz (400g) can is used, so that means no annoying leftover puree to deal with.
Evaporated milk: I halved the amount of evaporated milk called for in the original recipe. I’ve made it with more as well and it’s also good, but I found that even with less, this soup is plenty creamy and rich.
How to make pumpkin curry soup:
It’s so easy! Onion and garlic cloves are sautéed in a mix of olive oil and butter until soft, then the spices are fried until fragrant. In goes chicken broth and an entire can of pumpkin puree and the mixture simmers for 30 minutes or so. At the very end, we add a little evaporated milk for creaminess, and then blend the mixture with an immersion blender to smooth it out.
What to serve pumpkin soup with:
This makes a great stand alone light lunch or dinner, but it would be delicious with some homemade bread on the side:
or for a little twist, how about some super easy naan bread:
How to store leftovers:
The soup will keep tightly covered in the fridge for 3 days, or can be frozen for up to 3 months.
Pumpkin Curry Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, chopped
- 2-3 garlic cloves, finely chopped
- 1 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups chicken broth
- 1 can pumpkin puree (450g or 15 oz)
- 1 small can evaporated milk 170 g (6 oz)
Instructions
- In a saucepan over medium high heat, add the olive oil and butter. Once butter is melted, add the onion and garlic, stirring frequently until onion has softened, 4-5 minutes.
- Stir in curry powder, turmeric, salt and pepper. Let spices cook for 1 minute or until fragrant.
- Add broth and pumpkin puree. Bring soup to a boil, then reduce heat to low and simmer for 20 minutes.
- Add the evaporated milk, stir to combine. Using an immersion blender or normal blender, blend soup briefly until smooth. Enjoy warm!
Notes
Nutrition
For some more pumpkin recipes:
Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!
kim says
I love this recipe! It was so easy and had so much flavor. I’ll be making again and again!
Farah Abumaizar says
So glad to hear that thanks Kim!
dannii says
We love pumpkin soup and the spicier the better for us.
Farah Abumaizar says
Totally agree!
Danielle says
I love putting curry in my pumpkin soup! This sounds delicious and your photos are beautiful!
Farah Abumaizar says
Thanks so much Danielle!
Brian says
What a fab recipe, I’d never of considered adding evaporated milk to a soup before but it works wonderfully!
Farah Abumaizar says
It’s creamy with much less fat than heavy cream! Great hack!
Natalie says
I love pumpkin soup! Looks so comforting and delicious!
Farah Abumaizar says
Thanks Natalie! Perfect for the season 🙂