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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.
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.
- 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.
- 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.
- 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.
- 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
- Perfect Pumpkin Bars
- Double Chocolate Pumpkin Muffins
- Pumpkin Bran Muffins
- Oatmeal Flax Pumpkin Muffins
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
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Curried Pumpkin Soup
Ingredients
- 1/2 cup of finely diced white onion
- 3 tablespoons of butter
- 3 tablespoons flour
- 4 cups of vegetable or chicken broth
- one (28 ounces) can of pumpkin
- 1-2 tablespoons curry start with one, then add to taste
- 1 tablespoon brown sugar
- 1-2 tablespoons soy sauce start with one, add to taste
- 1 cup of half and half cream
- sour cream and pepitas to garnish if wanted
Instructions
- Fry the onions in 1 tbsp butter until soft. Set aside.
- 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.
- 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.
- 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.
- 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,
- Serve topped with extra cream, a swirl of sour cream and pepitas if wanted.
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
Darlene says
Your soup looks so very pretty. !!!!
Ross Bellwood says
Yum, I love curries!
Karlynn Johnston says
This is one of my very favourite soups ever !
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.
The Kitchen Magpie says
Let me know what you think!! Curried pumpkin is one of my favorites!!
Heather Averill says
Ooh… was going to check your site for soup recipes. I have a work soup day… this may be the winner!
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!
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!
Rebecca says
Mmm. This sounds delicious!! I must say..GREAT pictures!!!