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Pumpkin Curry Soup

Warm up with a bowl of this comforting pumpkin curry soup! Creamy pumpkin pureé and fragrant curry spices come together to create a rich and satisfying soup that's perfect for chilly fall evenings.

Tasty Team
90% would make again

Under 30 minutes

Pumpkin Curry Soup

Under 30 minutes


for 10 servings

  • 2 teaspoons coconut oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons curry powder
  • 1 tablespoon brown sugar
  • 1 teaspoon cayenne
  • ½ teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 14 oz coconut milk (415 mL)
  • 30 oz pumpkin puree (800 g)
  • 3 cups vegetable broth (720 mL)
  • bread bowl, for serving

Nutrition Info

  • Calories 374
  • Fat 28g
  • Carbs 27g
  • Fiber 4g
  • Sugar 9g
  • Protein 2g

Estimated values based on one serving size.


  1. In a large pot over medium heat, combine coconut oil, onion, garlic, and ginger. Sauté until the onion is translucent, 5–6 minutes.
  2. Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper. Stir to combine.
  3. Add the coconut milk, pumpkin purée, and vegetable broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 25–30 minutes.
  4. Uncover the soup and blend with an immersion blender until smooth.
  5. Ladle the soup into bread bowls and serve.
  6. Enjoy!
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Pumpkin Curry Soup