Savory Pumpkin Soup Curry (Printable)

A velvety pumpkin soup with curry and fragrant spices, ideal for comforting dinners.

# What You Need:

→ Vegetables

01 - 4.4 lbs pumpkin (Hokkaido or butternut), peeled and cubed
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and chopped

→ Liquids

05 - 3 cups vegetable broth
06 - 3/4 cup plus 2 tbsp unsweetened coconut milk

→ Spices & Seasonings

07 - 2 tbsp olive oil
08 - 2 tsp curry powder
09 - 1/2 tsp ground cumin
10 - 1/2 tsp ground ginger
11 - Salt and black pepper, to taste

→ Garnish (optional)

12 - Fresh coriander (cilantro) leaves
13 - Toasted pumpkin seeds
14 - A swirl of coconut milk

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Add minced garlic and chopped carrot to the pot. Cook for 2 minutes, stirring frequently.
03 - Stir in curry powder, ground cumin, and ground ginger. Cook for 1 minute until fragrant.
04 - Add cubed pumpkin and toss to coat evenly with the spices.
05 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 to 25 minutes until pumpkin and carrot are tender.
06 - Remove from heat and puree the mixture with an immersion blender until smooth, or blend in batches using a countertop blender.
07 - Stir in coconut milk. Season with salt and black pepper to taste. Warm gently if needed without boiling.
08 - Ladle into bowls and garnish with fresh coriander leaves, toasted pumpkin seeds, and a swirl of coconut milk if desired.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you spent all day on it.
  • The curry gives it an elegant warmth without overwhelming the pumpkin's natural sweetness.
  • Once blended, it has that silky luxury that feels like comfort in a bowl.
02 -
  • Don't skip toasting the curry powder and spices in hot oil for that first minute; it awakens them and makes the entire soup taste deeper and more intentional.
  • Pumpkin varieties matter more than you'd think, and butternut or Hokkaido will always give you better results than the large orange ones meant for decoration.
  • If your soup breaks or looks separated after adding coconut milk, it usually means the heat was too high; a gentle reheat over low heat often brings it back together.
03 -
  • Toast your pumpkin seeds separately in a dry pan with a pinch of salt until they're fragrant and golden; they taste infinitely better than raw and add a satisfying crunch.
  • Canned pumpkin puree works perfectly in this recipe if fresh pumpkin feels like too much effort, cutting your prep time nearly in half without sacrificing flavor.

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